Our favorite enchiladas! Vegan Black Bean Enchiladas are filled with spinach and sweet corn, and then topped with most amazing homemade enchilada sauce. Plus they are quick and easy to prepare.
These Black Bean Spinach Enchiladas are a satisfying dinner and simple to prepare.
We also find they are great for entertaining because they are enjoyed by guests and company as well.
Before this recipe, it never occurred to me to make my own Mexican-inspired Enchilada Sauce.
But I am so glad I did because it is pretty simple and can be easily customized to your own taste by adding your favorite seasonings.
Ingredients for Spinach Enchiladas
For the enchilada filling, you will need:
- Black beans
- Sweet corn: Either frozen, cooked fresh, canned, or fire-roasted.
- Fresh baby spinach
- Green onions (scallions)
- Fresh cilantro
- Ground cumin
- Vegan cheese shreds: Or substitute nutritional yeast for cheesy flavor.
- Large flour tortillas: Or corn tortillas for a gluten-free tortilla.
Ingredients for Enchilada Sauce
For the homemade enchilada sauce, you will need:
- Tomato paste
- Olive oil
- All-purpose flour: I use Bob's Red Mill gluten-free flour.
- Ground cumin
- Garlic powder
- Onion powder
- Chili powder
- Vegetable broth
How to Prepare
These enchiladas are easy to prepare. Simply whisk together the enchilada sauce and simmer on the stovetop.
Then prepare the black bean mixture and place it down the center of each tortilla, and roll them up.
Place seam side down in a baking dish (or casserole dish). Pour enchilada sauce over the top, then bake in the oven.
Cheese: There is a lot of vegan cheese available now, but our current favorites are Miyoko's and Follow Your Heart. For this recipe, I enjoy Miyoko's mozzarella and also Follow Your Heart's fiesta blend (which is cheddar and pepper jack).
Make it spicy: Stir in jalapeno or medium diced green chiles to your spinach mixture. Or simply top with hot sauce before serving.
Toppings: Garnish your plate with a sprinkle of fresh cilantro, vegan sour cream, or a squeeze of fresh lime juice.
We also enjoy pairing this meal with Cilantro Lime Rice on the side.
Black Bean Spinach Enchiladas
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)
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.
Nutrition Per Serving (Estimate)
If you are enjoying these vegan black bean spinach enchiladas, also check out: