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Black Bean Spinach Enchiladas on a plate with fork

Black Bean Spinach Enchiladas

Satisfying enchiladas with black beans, spinach, and sweet corn. Topped with a delicious Mexican-inspired homemade enchilada sauce!
AuthorKaitlin - The Garden Grazer
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
CourseMain Dish
CuisineGluten-Free Option, Mexican-inspired, Vegan
Servings8 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)



  • 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.


  • 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.


Made gluten-free with GF tortillas and GF flour. (I use Bob's Red Mill gluten-free all-purpose flour.)
Freezer Instructions
A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. 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 at 400, covered for 30 minutes and uncovered for 15 minutes.”
Recipe adapted from Martha Stewart

Nutrition Per Serving (Estimate)

Calories: 200 kcal | Carbohydrates: 34 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 528 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 2551 IU | Vitamin C: 13 mg | Calcium: 84 mg | Iron: 3 mg