Black Bean Spinach Enchilades

These easy vegan Black Bean Enchiladas with spinach and sweet corn are smothered in the most amazing Mexican-inspired homemade enchilada sauce. Plus they’re quick and easy to prepare!

INGREDIENTS

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)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)

DIRECTIONS

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:

  • Preheat oven to 375°F (190°C).
  • Sauté the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
  • 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.

PHOTO & RECIPE CREDIT: thegardengrazer.com

Recent Recipes

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest