Black Bean Spinach Enchiladas
User Reviews
4.9
171 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
8 enchiladas
-
Calories
200 kcal
-
Course
Main Course
-
Cuisine
Vegan, Mexican-American Fusion, gluten-free
Black Bean Spinach Enchiladas
Report
Satisfying enchiladas with black beans, spinach, and sweet corn. Topped with a delicious Mexican-inspired homemade enchilada sauce!
Share:
Ingredients
For the enchilada sauce:
- 2 Tbsp. olive oil
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour (I use GF all-purpose)
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 3 cups vegetable broth
- Salt/Pepper to taste
For the enchiladas:
- 15 oz. can black beans
- 1 1/2 cups sweet corn (I use canned or frozen & 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 GF tortillas or corn tortillas)
Add to Shopping List
Instructions
MAKE THE SAUCE:
- In a saucepan over medium heat, add olive oil. When hot, carefully add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
- Slowly whisk in broth, and bring to a light boil. Then reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.
MAKE THE ENCHILADAS:
- Preheat oven to 375°F (190°C).
- In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.
- In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.
- In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.
- Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.
- Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.
Notes
- For gluten-free: Use GF tortillas and GF flour. (I use Bob's Red Mill gluten-free all-purpose flour.)
- Freezer Instructions
- A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. Here are her instructions:
- “I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked at 400, covered for 30 minutes and uncovered for 15 minutes.”
- Recipe adapted from Martha Stewart.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Potassium
528mg
(15%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
2551IU
(51%)
Vitamin C
13mg
(14%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 528mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 2551IU | 51% |
| Vitamin C | 13mg | 14% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
171 reviews
Excellent
Other Recipes
You'll Also Love
Black Bean Salad with Chimichurri - Summer Sweet Potato, Bean, Corn Salad
Vegan, gluten-free
4.8
(15 reviews)
