Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]

At about one a.m. on Sunday morning I decided I really wanted Chipotle chips and guac. Not just any chips and guac, but preferably Chipotle’s. Theirs isn’t even the best guacamole I’ve ever had (that still goes to my ex-boyfriend, unfortunately) but for whatever reason, two glasses of wine and a few sips of bourbon after a 12-mile run, SoulCycle class and a solid several miles of walking, Chipotle spoke to me.

Luckily for me, Chipotle isn’t open (that I know of) at 1 a.m., I only know where two are in the city and one is in SoMa which was too far away, so I texted my father that I really was craving Chipotle and went home and kind of buzzed-ate one of these enchiladas. Adulting is drunk texting your father about your food cravings and not drunk texting your ex that you miss them. #progress

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I’ve been reading a lot of articles lately about people who are sick of Thanksgiving food. Sick of Thanksgiving food? It comes once a year. How can you be sick of it? People suggested subbing turkey for pasta carbonara on one Food52 discussion. On my dad’s side of the family we always had lasagna on Thanksgiving and Christmas (or sometimes gnocchi) but I’m Italian so…

I also saw a recipe for a tamale stuffing which totally intrigued me. What about a Mexican-themed Thanksgiving if you’re sick of Thanksgiving food? I would like to find one person who is sick of Mexican food (minus me, when I came home from Mexico, which I seriously still need to write about).

One of my friends mentioned she ate Mexican food four times in three days over the weekend and someone commented that we lived in California so that was totally normal. I’m thankful to live in such a beautiful, albeit dry, state where I have an abundance of good Mexican food. There’s two amazing Mexican places (Mamacita and Tacolicious) within a few blocks of me!

We all know I’m a yogurt monster because I don’t love meat and yogurt is my biggest protein source. I’ve been a huge fan of siggi’s for basically ever, or since I learned Icelandic yogurt was a thing and has even more protein than Greek yogurt. siggi’s yogurt is made with simple ingredients and not a lot of sugar. There is more protein than sugar in every cup – even flavored varieties, so I love grabbing a few flavored cups to have as a special snack throughout the week at work or after dinner.

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If you’re worried about not getting enough protein in a recipe without animal protein, well, there’s black beans and corn tortillas and cheese and siggi’s! so each little enchilada guy has 12 grams of protein each. You can also save this recipe for after Thanksgiving and stuff your leftover turkey meat inside, too. You’re welcome in advance.

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5.0 from 1 reviews
Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Gluten Free, Vegetarian
Serves: 10 enchiladas
Ingredients
  • 10 corn tortillas
  • 1½ cups black beans (or one can black beans, drained and rinsed)
  • 2 cups spinach
  • 3 cups baby white mushrooms, chopped
  • ½ yellow onion, chopped
  • 1 tbsp chopped garlic
  • 1 jar green enchilada sauce
  • 2 containers siggis 4% plain yogurt
  • 1½ cup shredded mexican cheese
  • ¼ cup green onions, chopped
  • 2 tsp olive oil
  • salt + pepper
Instructions
  1. Preheat oven to 400F.
  2. In a large saute pan, heat olive oil on medium.
  3. Add garlic and chopped yellow onion and cook until fragrant, about 1 minute.
  4. Add mushrooms and cook for 5 minutes or until soft, stirring occasionally.
  5. While mushrooms are cooking, mix yogurt and 1 cup of cheese in a small bowl.
  6. Add spinach to mushroom mixture and cook until wilted, about 1-2 minutes.
  7. Remove veggies from heat and strain excess water from cooking with a strainer. (REALLY IMPORTANT UNLESS YOU WANT SOGGY ENCHILADAS!)
  8. Add black beans to veggie mixture and mix well. Add a little salt and pepper to taste.
  9. Wrap corn tortillas in plastic wrap and microwave for one minute to soften.
  10. In a large baking pan, add ¼ cup enchilada sauce to bottom.
  11. Place tortilla in saucy pan, fill with ¼ cup veggies and 1-2 tbsp of yogurt + cheese mixture. Roll so the seam is towards the bottom of the pan. Repeat until you run out of tortillas.
  12. Pour remainder of enchilada sauce on top of enchiladas.
  13. Sprinkle remainder ½ cup cheese on top of enchiladas.
  14. Bake for 20 minutes or until cheese is melted and top of enchiladas begin to brown.
Nutrition Information
Serving size: 1 enchilada Calories: 176 Fat: 6 g Saturated fat: 3 g Carbohydrates: 20 g Sugar: 3 g Sodium: 296 mg Fiber: 4 g Protein: 12 g

By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

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If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Chat with me:
Do you ever get sick of Mexican food… or Thanksgiving food? Do you eat non-traditional foods on holidays?

24 comments on “Spinach, Mushroom and Black Bean Enchiladas [Gluten Free, Vegetarian]

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Susie @ SuzLyfe on November 9, 2015 7:15 am

I make turkey cranberry pumpkin enchiladas every year for Thanksgiving. How is that for non-traditional? And Siggi’s is my FAVORITE
Susie @ SuzLyfe recently posted…Coach Suz Training, Updates and Healthy Apple Pie Mug CakeMy Profile

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Cassie on November 14, 2015 12:09 am

I have GOT to make those this year :)

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Amanda @ .running with spoons. on November 9, 2015 10:44 am

I’d 100% be behind a Mexican themed Thanksgiving. I like traditional Thanksgiving food well enough, but only for about 2 days and then I want nothing to do with it anymore. Mexican, though? I could eat everyday and still want more.
Amanda @ .running with spoons. recently posted…. apple and gouda mini frittatas .My Profile

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Cassie on November 14, 2015 12:08 am

SAME. Mexican allll day errr day.

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Kelly on November 9, 2015 11:14 am

Oooh this looks delicious! I’m always up for good Mexican food. And I can’t believe people are sick of Thanksgiving food! That’s like saying your sick of Christmas trees haha. Bookmarking this so I can make this one day soon, thank you for the recipe!

x Kelly
Kelly recently posted…Over 15 Workout Terms You Need to Know Right NowMy Profile

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Cassie on November 14, 2015 12:08 am

Oh let me know if you make them what you think! :)

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Liz @The Clean Eating Couple on November 9, 2015 3:16 pm

Yummy!! What a great idea to use the siggis for this!! Yum :)
Liz @The Clean Eating Couple recently posted…The Clean Eating Couple takes on Italy: Part 1My Profile

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Cassie on November 14, 2015 12:07 am

Thanks!! :)

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rachel@ Athletic Avocado on November 9, 2015 5:20 pm

I tried to tackle a savory recipe with siggi’s but i decided not to bc I’m not that creative, this on the other hand, look amazing! great use of siggi’s in these enchiladas!
rachel@ Athletic Avocado recently posted…Grain-free Pomegrante and Dark Chocolate Biscotti {Paleo & Vegan option}My Profile

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Cassie on November 14, 2015 12:07 am

Too bad they don’t have their mango and jalapeño anymore… that would have been the best!

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Deborah @ Confessions of a Mother Runner on November 9, 2015 5:52 pm

love how you added the yogurt in there! I haven’t made enchilladas in a while but I am a huge salsa and bean fan. Thanks for joining us for meatless Monday!
Deborah @ Confessions of a Mother Runner recently posted…Skinny Sweet Potato CasseroleMy Profile

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Cassie on November 14, 2015 12:07 am

Enchiladas MAY be my favorite Mexican food, after sopes! Thanks for hosting :)

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Patricia @sweetandstrong on November 9, 2015 8:42 pm

These sound so delicious! And I don’t think I would ever get sick of Mexican food. We always have a Mexican themed ‘Taco Tuesday’ and I could probably eat it several times a week. I’m always pretty traditional on holidays though.
Patricia @sweetandstrong recently posted…SweatPink #HolidaySweat ChallengeMy Profile

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Cassie on November 14, 2015 12:06 am

I am ALWAYS craving Mexican food.

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Rachel @ Delicious Balance on November 9, 2015 9:28 pm

I laughed out a loud multiple times while reading this post…love your writing style!! Oh, and the recipe looks delicious ;)

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Cassie on November 14, 2015 12:06 am

Haha thank you! :)

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Dani @ Dani California Cooks on November 9, 2015 11:18 pm

When I get the drunk munchies, I usually go for handfuls of granola out of the bag. I think it’s a step up from the mozz sticks I would eat in college. Love love love your progress on adulting.
Dani @ Dani California Cooks recently posted…Turkish Lentil Soup (vegan, gluten free)My Profile

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Cassie on November 14, 2015 12:06 am

Drunk munchie worst thing ever: I ate pizza before going into the bar and then pizza again leaving. Poor, poor college Cassie.

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Tina Muir on November 10, 2015 5:07 am

YUMMMMM! This is exactly the kind of meal I LOOOOVVVEE! Thank you for sharing with me my friend!
Tina Muir recently posted…Meatless Monday- Recovery Ice Cream Style SmoothieMy Profile

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Sam @ PancakeWarriors on November 10, 2015 1:23 pm

Ummmm swooning!! This looks better than most of the mexican food we get here in NC!!! I’m loving the addition of Siggis, isn’t it the best?
Sam @ PancakeWarriors recently posted…Vegan Pumpkin Chocolate Chip CookiesMy Profile

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Cassie on November 13, 2015 11:40 pm

Yes, who needs sour cream when you have Siggis?

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Whitney on November 11, 2015 4:12 pm

OMG yum. Obsessed with siggis!!! Plus Mexican? I have to make this.
Whitney recently posted…It’s okay to try something new: an interview with Brown Dog Yoga instructor Miranda MullinsMy Profile

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Cassie on November 13, 2015 11:39 pm

Yes please do, they were so yummy!

[…] healthy options. Bring a big salad, some crudite and hummus or even a lightened-up main dish (spinach, mushroom and black bean enchiladas, […]

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