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Black Bean Spinach Enchiladas
4.9 from 171 votes

Black Bean Spinach Enchiladas

Black Bean Spinach Enchiladas feature tortillas filled with a mixture of black beans, sweet corn, baby spinach, green onions, cilantro, and seasoned with cumin. The filling is rolled and baked under a smooth, homemade enchilada sauce made from tomato paste, spices, and vegetable broth, topped with vegan cheese to create a flavorful, hearty vegetarian meal.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 8 enchiladas
Calories: 200 kcal
Course: Main Course
Cuisine: Vegan, Mexican-American Fusion, gluten-free

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:
    Cup of Yum
  1. 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.
  2. 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:
  1. Preheat oven to 375°F (190°C).
  2. In a pan over medium heat, sauté the spinach for 1-2 minutes until lightly wilted. Remove from heat.
  3. 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.
  4. In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.
  5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
  6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.
  7. 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

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%)

Nutrition Facts

Serving: 8 enchiladas

Amount Per Serving

Calories 200

% 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.