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Black Bean Spinach Enchiladas Recipe

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4 from 83 reviews

These Black Bean Spinach Enchiladas are a flavorful, nutritious vegan dish perfect for a hearty weeknight dinner. Packed with black beans, fresh spinach, corn, and a zesty homemade enchilada sauce, they are baked to perfection with melty vegan cheese and wrapped in soft tortillas for a satisfying vegetarian meal.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

For the Sauce

  • 2 Tbsp. olive oil
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour (gluten-free if preferred)
  • 2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. chili powder
  • 3 cups vegetable broth
  • Salt and pepper to taste

For the Enchiladas

  • 15 oz. can black beans, rinsed and drained
  • 1 1/2 cups sweet corn (canned or frozen and thawed)
  • 6 oz. fresh baby spinach
  • 6 green onions, thinly sliced
  • 1/3 cup cilantro, chopped
  • 2 tsp. ground cumin
  • 1 cup vegan cheese shreds (or nutritional yeast to taste)
  • 8 large flour tortillas (or gluten-free/corn tortillas)

Instructions

  1. Make the Sauce: Heat olive oil in a saucepan over medium heat. When hot, add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook for 1 minute while whisking continuously to combine and toast the spices.
  2. Add Broth: Slowly whisk in vegetable broth, bringing the mixture to a light boil. Reduce heat to simmer and cook until the sauce thickens slightly, about 8 minutes. Season with salt and pepper to taste then set aside.
  3. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
  4. Sauté Spinach: In a pan over medium heat, sauté the baby spinach for 1-2 minutes until just wilted. Remove from heat and set aside.
  5. Prepare Filling: In a large bowl, combine the rinsed black beans, 3/4 cup vegan cheese, sautéed spinach, corn, green onions, chopped cilantro, and 2 tsp. ground cumin. Mix everything thoroughly.
  6. Assemble Enchiladas: Lightly spray a 9×13-inch baking dish, then pour a small amount of the prepared sauce to coat the bottom. Spoon filling evenly onto each tortilla, roll them up tightly with the ends tucked in, and place them seam side down in the dish.
  7. Add Sauce and Cheese: Pour the remaining sauce evenly over the rolled enchiladas, then sprinkle 1/4 cup vegan cheese on top if desired for added richness.
  8. Bake: Bake the enchiladas in the preheated oven for about 20 minutes until heated through and cheese has melted.
  9. Garnish and Serve: Garnish with additional chopped cilantro and/or green onions before serving for fresh flavor and visual appeal.

Notes

  • You can substitute vegan cheese with nutritional yeast for a dairy-free and lower-fat option.
  • Use gluten-free all-purpose flour and tortillas to make this recipe gluten-free.
  • For added spice, consider adding a pinch of cayenne pepper or hot sauce to the sauce or filling.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
  • Feel free to add other veggies like bell peppers or zucchini to the filling for more texture and nutrients.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://ellarecipe.com/black-bean-spinach-enchiladas-recipe/