Black Bean and Spinach Enchiladas

an enchilada cut in half on a plate next to a fork with a piece

These delicious, veggie-loaded enchiladas make a great vegetarian meal for the whole family! Use store-bought enchilada sauce and/or make them in advance to save time later.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 45

Cook Time 15

Total Time 1

Servings enchiladas

Calories 372kcal

Author Lizzie Streit, MS, RDN

Equipment

9x13 baking dish

Ingredients

Sauce

1 tablespoon extra virgin olive oil
½ cup minced white onion about ¼ to ½ onion
1 clove garlic minced
2 tablespoons chili powder decrease the amount for a milder sauce
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper omit for a milder sauce
1 tablespoon all purpose flour
2 tablespoons tomato paste
2 cups vegetable broth
1 cup tomato sauce no added salt preferred

Enchiladas

1 tablespoon extra virgin olive oil
½ white onion use what you have left from making the sauce
2 cloves garlic minced
1 bell pepper diced
1 cup corn fresh, frozen, or canned (drained and rinsed)
5 ounces baby spinach chopped, can add more if desired
1 15-ounce can black beans drained and rinsed
2 cups shredded Jack cheese divided
2 ounces cream cheese
8 flour tortillas 8-inch

US Customary - Metric

Instructions

Sauce

Skip this section if using store-bought enchilada sauce. You need 2 cups of it. You can also make the sauce up to 3 months in advance. Store in the freezer after cooling, unless you are using it within a few days.
Warm the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook for a few minutes until the onion starts to get translucent. Add the chili powder, cumin, oregano, cayenne pepper, flour, and tomato paste. Stir to coat the onion and garlic in the spices. Cook for another minute until fragrant.
Pour the broth into the skillet, stirring well to help the spices dissolve. Increase the heat to bring to a boil. Reduce heat and maintain a simmer for 10 minutes.
After 10 minutes, pour the tomato sauce into the skillet. Simmer for another 10 minutes, stirring occasionally. Remove from heat.

Enchiladas

Preheat the oven to 400 degrees F/205 degrees C.
While the sauce cooks, gather your ingredients for the enchiladas. The recipe comes together quickly and easily if you have everything ready to go and on hand.
When you're ready, warm the olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, and corn. Cook, stirring occasionally, for a few minutes until the onion is translucent.
Add the chopped spinach and black beans to the skillet. Cook, stirring occasionally, for about 5 minutes until the spinach is wilted.
Next, add half (1 cup) of the shredded cheese and all of the cream cheese to the skillet. Stir frequently to ensure the filling is evenly coated. Cook for about 3 minutes until the cheeses melt. Remove from heat.
To a 9x13 baking dish, add 1 cup of the prepared enchilada sauce (or 1 cup of your store-bought sauce, if that's what you are using). Spread it out to coat the bottom.
Assemble the enchiladas. Spoon ½-cup of the filling onto one half of a tortilla. Roll up the tortilla, starting with the edge closest to the filling. Place the rolled tortilla seam side down in the baking dish with the sauce. Repeat with the rest of the tortillas. They should fit snugly next to each other and take up the whole baking dish.
Spoon the rest of the enchilada sauce (1 cup) over the rolled tortillas, leaving the edges exposed. Sprinkle the rest of the shredded cheese over the sauce.
Bake for 15 to 20 minutes until the cheese is melted and the edges of the tortillas are slightly browned. Enjoy!
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Notes

Make ahead: You can assemble the enchiladas without baking them up to 12 to 24 hours in advance. Cover with foil or plastic wrap and keep in the fridge until you're ready to bake them. Let them sit at room temperature while the oven preheats.
Freezing: You can also freeze assembled, unbaked enchiladas. Be sure to assemble them in a freezer-safe dish. Cover with foil, then wrap the entire dish with a couple layers of plastic wrap. Keep the freezer for up to 3 months. For best results, thaw in the fridge overnight before baking. You can also bake from frozen, but you will need to add 15 to 30 minutes of extra baking time. Remove the plastic wrap but keep the foil for the first 15 to 20 minutes of baking to prevent the edges from getting too browned.
Leftovers: Keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes or in a skillet for 3 to 5 minutes until warmed through.

Nutrition