Hearty spinach artichoke enchiladas with a simple homemade red sauce! These lightened-up vegetarian enchiladas include black beans, a modest amount of sour cream and some golden cheese on top. Recipe yields 6 large enchiladas. You might as well make a double batch of the sauce and freeze it for later!
Enchilada sauce roughly adapted from The Complete Vegetarian Cookbook. Enchilada filling based on my spinach artichoke lasagna.
Recipe from Cookie and Kate: https://cookieandkate.com/spinach-artichoke-enchiladas/