Black Bean Spinach Enchiladas
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
8 enchiladas
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Calories
200 kcal
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Course
Main Course
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Cuisine
Vegan, Mexican-American Fusion, gluten-free
Black Bean Spinach Enchiladas
Description
The dish begins with preparing a thick enchilada sauce by cooking tomato paste and flour with cumin, garlic powder, onion powder, chili powder, and then slowly whisking in vegetable broth until slightly thickened. Separately, fresh baby spinach is lightly sautéed and combined with rinsed black beans, corn, green onions, chopped cilantro, cumin, and vegan cheese to form the fillings.
The filling is spooned onto flour, corn, or gluten-free tortillas, rolled tightly with tucked ends, and placed seam side down in a baking dish coated with some sauce. Remaining sauce and additional cheese are spread over the enchiladas before baking to meld flavors and add creaminess.
This enchilada recipe suits a vegetarian or vegan diet by using plant-based ingredients and can accommodate gluten-free diets with suitable tortillas and flour. It offers a balanced meal combining plant proteins, vegetables, and rich sauce.
Freezer-friendly options involve assembling enchiladas without sauce and cheese, freezing separately from sauce, and reheating with sauce and cheese added for a convenient make-ahead meal.
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. cumin ground
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. chili powder
- 3 cups vegetable broth
- salt to taste
- black pepper to taste
For the enchiladas:
- 15 oz. black beans canned
- 1 1/2 cups sweet corn (I use canned or frozen & thawed)
- 6 oz. spinach fresh baby
- 6 green onions (thinly sliced)
- 1/3 cup cilantro (chopped)
- 2 tsp. cumin ground
- 1 cup vegan cheese or nutritional yeast to taste, shreds
- 8 flour tortilla or GF tortillas or corn tortillas, large
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
- Use gluten-free tortillas and gluten-free flour to make this recipe suitable for gluten-free diets.
- This recipe can be frozen by assembling the enchiladas without sauce and cheese, freezing those separately, then reheating by thawing sauce and baking the enchiladas with sauce and cheese added.
- Reheat sauce gently while whisking to keep it smooth before pouring over enchiladas for baking.
- Adjust vegan cheese quantity to taste and dietary preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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