Black Bean Spinach Enchiladas
Our favorite enchiladas! Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing homemade enchilada sauce!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
For the sauce
- 3 cups organic low sodium vegetable broth
- 1/4 cup tomato paste
- 1/4 cup all purpose flour (I use GF all-purpose)
- 2 Tbsp. olive oil
- 2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. chili powder
For the enchiladas
- 15 oz. can black beans (rinsed and drained)
- 1 1/2 cups corn (I used frozen, thawed)
- 6 oz. fresh baby spinach
- 6 green onions (thinly sliced)
- 1/3 cup cilantro (chopped)
- 2 tsp. cumin
- 2 cups shredded vegan cheese (I like Follow Your Heart brand)
- 8 large flour tortillas (or corn tortillas for gluten-free)
MAKE THE SAUCE
In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
Whisk in broth, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.
MAKE THE ENCHILADAS
Saute the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
In a large bowl, combine black beans, 1 cup cheese (more if desired), wilted spinach, corn, green onions, 2 tsp. cumin, and cilantro.
Preheat oven to 375. Lightly spray a 9×13 inch baking dish, and 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 cup cheese on top if desired.
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).
A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. (Thank you Kara!) 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 @ 400, covered for 30 minutes and uncovered for 15 minutes.”
Recipe adapted from Martha Stewart
Calories: 266kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Potassium: 545mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2595IU | Vitamin C: 12.7mg | Calcium: 113mg | Iron: 4.6mg