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This recipe is based on my Roasted Vegetable Enchiladas recipe, but instead of using roasted vegetables, I used broccoli rabe and black beans.


  • 1 tbsp EVOO
  • 1 large sweet onion, diced
  • 1 large bunch of broccoli rabe, chopped (use leaves, stems, and florets)
  • 3-5 cloves of garlic, minced
  • 1  (15-ounce) can black beans, rinsed and drained
  • 4 oz feta, crumbled
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided


  1. Prepare enchilada sauce.
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, heat oil in a large nonstick skillet over medium-high heat. Sauté onions for 5 minutes or until tender. Add chopped broccoli rabe and garlic. Saute for an additional 5 minutes, or until almost tender.  Remove from heat and stir in beans and crumbled feta cheese.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup broccoli rabe mixture down center of 1 tortilla; sprinkle with 2 tablespoons of cheddar cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, broccoli rabe mixture, and 1 cheese. Spread remaining 2 cups sauce evenly over enchiladas.
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.