Wednesday, January 3, 2024
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Vegan Enchiladas with Black Beans & Spinach

These vegan enchiladas are filled with a mixture of spicy black beans, corn and spinach, smothered in sauce and baked to perfection. This scrumptious Mexican-inspired important dish is ideal for every part from busy weeknights to particular events, and assured to be successful!

Plate of three Vegan Enchiladas with baking dish and bunch of cilantro in the background.

I at all times consider home made enchiladas as being numerous work, and sadly, due to that I are likely to keep away from them. Significantly on busy weeknights I am extra inclined to make my vegan enchilada casserole, which I at all times consider as being simpler (and actually, it is scrumptious, so no complaints there!).

However legit vegan enchiladas actually aren’t powerful to make in any respect! These black bean and spinach enchiladas particularly come collectively in a flash. Make some filling, stuff it in tortillas, pour on the sauce and bake. Simple! You possibly can even make the filling upfront.

They usually’re well worth the little little bit of effort that goes into rolling (which isn’t that a lot effort in any respect). They’re going to style like they got here out of your favourite Mexican restaurant!

Leap to:

Ingredient’s You will Want

  • Olive oil. When you have one other high-heat oil you’d desire, you are welcome to make use of it.
  • Onion.
  • Garlic.
  • Jalapeño pepper. This may be omitted if you would like to maintain your vegan enchiladas on the gentle facet.
  • Spices. You will want floor cumin and ancho chile powder, each of which can be found within the spice aisle of most supermarkets.
  • Black beans. We’re utilizing canned black beans to make life simple.
  • Water.
  • Spinach. The recipe requires recent spinach, however you should use two ounces of frozen spinach if you would like. Be certain to thaw it, drain it and squeeze out as a lot extra water as you possibly can earlier than including it to your enchilada filling.
  • Frozen corn. Recent corn could be substituted when it is in season.
  • Recent cilantro. You possibly can skip this in case you’re not a fan.
  • Lime juice. Use freshly squeezed juice to offer your enchiladas the very best taste.
  • Salt and pepper.
  • Corn tortillas. Please, please, please do not use flour tortillas. Corn tortillas are the way in which to go for genuine tasting enchiladas.
  • Crimson enchilada sauce. You should use home made vegan enchilada sauce (it is easy!), or store-bought (no judgement right here!). For those who go together with store-bought, La Victoria model is my private favourite.
  • Toppings. I like my enchiladas topped with vegan bitter cream or cashew cream, sliced avocado, and chopped recent cilantro. Be happy to swap these out along with your favorites although. Salsa, sizzling sauce, and vegan cheese would all work properly.

Tip: If you would like to high your enchiladas with some shredded vegan cheese, I like to recommend sprinkling it on about midway by means of baking so that it’s going to have simply sufficient time to soften.

How They’re Made

The next is an in depth photograph tutorial on how you can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Diced onion cooking in a skillet.

Begin by heating your olive oil in a medium skillet. Add diced onion and cook dinner it for about 5 minutes, till it begins to melt.

Onions, garlic, and spices cooking in a skillet.

Now add the garlic, jalapeño, and spices. Prepare dinner every part for nearly a minute, stirring continuously to forestall something from burning.

Water being poured into a skillet of black beans.

Stir within the black beans and water. Convey the water to a simmer and let every part cook dinner for about 5 minutes. You possibly can add a splash extra water if the combination will get too dry at any level.

Hand mashing black beans in a skillet with a potato masher.

Use a fork or potato masher to mash about half of the beans. This provides you with some creaminess, whereas nonetheless retaining some texture from the beans that stay entire.

Skillet of black beans and spinach on a cook top.

Now stir within the spinach. You possibly can add a bit at a time if it will not all match without delay. Proceed cooking the combination for a pair minutes extra, simply till the spinach is totally wilted.

Skillet of black beans with corn and chopped cilantro on top.

Take the skillet off of warmth and stir within the corn, recent cilantro, and lime juice. Season the filling with salt and pepper to style.

Tip: If you would like your vegan enchiladas further spicy, be at liberty so as to add your favourite sizzling sauce or some cayenne pepper to the filling at this level.

Unbaked Vegan Enchiladas in a baking dish.

Now ladle some sauce right into a baking dish. Heat every tortilla individually by putting in briefly on a sizzling skillet, then spoon just a few tablespoons of filling on the tortilla, roll it up, and place it within the baking dish. Cowl the enchiladas with the remaining sauce as you add them to the dish.

Tip: Do not skip the step of warming up your tortillas. This can make them extra pliable, so that they’re much less prone to crack. Typically they do crack anyway, as you possibly can see within the photograph above, however it will have been a LOT worse if I might been working with them chilly.

Pop the baking dish into the oven and bake the enchiladas till the sauce is effervescent. Be certain to allow them to sit for a couple of minutes earlier than dividing them onto plates and digging in.

White wooden surface set with plate of Vegan Enchiladas, baking dish, and bunch of fresh cilantro.

Leftovers & Storage

Leftover vegan enchiladas will hold in an hermetic container within the fridge for about 4 days, or within the freezer for about 3 months.

Extra Vegan Mexican Recipes

Like this recipe? In that case, please cease again and depart me a evaluation and ranking beneath in case you attempt it! Additionally make sure to observe me on Fb, Pinterest or Instagram, or subscribe to my e-newsletter for extra recipes like this one!

Three Vegan Enchiladas on a dish with sour cream, fresh cilantro, and sliced avocado.

Vegan Enchiladas with Black Beans & Spinach

These vegan enchiladas are filled with a mixture of spicy black beans, corn and spinach, smothered in sauce and baked to perfection. This scrumptious Mexican-inspired important dish is ideal for every part from busy weeknights to particular events, and assured to be successful!


  • 1
    olive oil
  • 1
    medium onion,
  • 3
    garlic cloves,
  • 1
    jalapeño pepper,
    seeded and finely chopped (non-compulsory)
  • 1 ½
    floor cumin
  • ½
    ancho chile powder
  • 1
    (15.5 ounce/439 gram) can
    black beans,
    drained and rinsed
  • ¼
  • 2
    recent spinach,
    finely chopped and evenly packed
  • ½
    frozen corn,
  • 2
    chopped recent cilantro
  • 1
    lime juice
  • ½
    or to style
  • Black pepper,
    to style
  • 12
    corn tortillas
  • 1 ½
    crimson enchilada sauce,
    store-bought or home made

For Serving

  • Vegan bitter cream or cashew cream
  • Recent cilantro,
  • Avocado,


  1. Coat the underside of a medium skillet with olive oil and place it over medium warmth. Give the oil a minute to warmth up, then add the onion. Sweat the onion for about 5 minutes, till it begins to melt.

  2. Add the garlic, jalapeño, cumin and ancho chile powder. Sauté the combination for about 1 minute, till it turns into very aromatic.

  3. Add the beans and water. Increase the warmth and convey the liquid to a boil, then decrease the warmth and let the combination simmer for about 5 minutes. Add extra water if it dries up an excessive amount of.

  4. Use a potato masher to mash about half of the beans. Stir within the spinach and proceed cooking the combination simply till the spinach wilts, 1 to 2 minutes.

  5. Take away the skillet from warmth and stir within the corn and lime juice. Season the combination with salt and pepper.

  6. Preheat the oven to 400°.

  7. Unfold about half of the enchilada sauce into the underside of a 9 x 13 inch baking dish.

  8. Place a big skillet over medium warmth. Place a tortilla into skillet to heat it up, permitting it to sit down in skillet for 30 seconds to 1 minute. Take away the tortilla from the skillet and place on a piece floor. Spoon 3 to 4 tablespoons of the bean combination into the tortilla and roll it up.

  9. Place the rolled tortilla, seam facet down, into the baking dish and spoon a few of the enchilada sauce over it, spreading the sauce round to coat your entire outdoors of the enchilada. Repeat till the entire filling and tortillas have been used.

  10. Bake the enchiladas for 20 minutes, or till many of the sauce on high has dried out and the tortillas are brown round edges (Observe 1). Take away the dish from the oven and permit it to sit down for five minutes.

  11. Divide the enchiladas onto plates and high with vegan bitter cream or cashew cream, avocado, and recent cilantro. Serve.

Recipe Notes

  1. If you would like to high your enchiladas with shredded some vegan cheese, sprinkle it on about midway by means of baking.
  2. Diet info doesn’t embody toppings.

Diet Information

Vegan Enchiladas with Black Beans & Spinach

Quantity Per Serving (3 enchiladas)

Energy 425
Energy from Fats 63

% Each day Worth*

Fats 7g11%

Saturated Fats 1g5%

Polyunsaturated Fats 2g

Monounsaturated Fats 3g

Sodium 1128mg47%

Potassium 760mg22%

Carbohydrates 78g26%

Fiber 18g72%

Sugar 8g9%

Protein 17g34%

Vitamin A 2140IU43%

Vitamin C 16mg19%

Calcium 128mg13%

Iron 5mg28%

* P.c Each day Values are primarily based on a 2000 calorie weight loss program.


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