Black Bean Spinach Enchiladas
4.67 from 3 votes

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!
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican, Vegan
Servings: 8


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
  • Salt/pepper

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)



  • 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.


  • 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).


Freezer Instructions:
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: 51.9% | Vitamin C: 15.4% | Calcium: 11.3% | Iron: 25.7%