Spinach and black bean enchilada bake from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 382) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flour tortillas for corn tortillas, and kale or silverbeet for spinach.

  • patioweather on March 03, 2025

    One of the more traditional recipes in the book. The only twist here is not rolling up the tortillas, which I never do anyway because it’s a pain. Rachelblair said it’s essential to use good tortillas. I disagree and will say that it’s the enchilada sauce you need to pay attention to. There’s a provided recipe for sauce but it also suggests skipping that to buy your own. Most of the flavor is coming from the sauce so if you do that, it had better be a good one. I do agree with rachelblair though that it could use more vegetable heft in comparison to the tortillas.

  • rachelblair on October 27, 2023

    Really delicious and using good tortillas is a must to really get the best out of the recipe. I did find the ratio of tortillas to vegetables a bit off though so next time I make it I'm going to add more black beans and maybe some other veg like red peppers or some pre roasted squash to bulk it up a bit and make it feel more balanced. I may even remove a layer of tortillas.

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