Black Bean Spinach Enchiladas

Black Bean Spinach Enchilada|Grow Eat Glow

If your family is new to dinners sans meat, Black Bean Spinach Enchiladas are a great meal to start with.  Filling beans, melted cheese, and a flavorful enchilada sauce will make your taste buds sing “Delicioso!”

At our house, we love Mexican food.  And because we live in Arizona, we’re surrounded by amazing hot sauces, salsas, and homemade tortillas.  With fresh ingredients like that, who needs meat?  Even if you don’t live near the border, you can create these gooey cylinders of goodness in about 30ish minutes.  I found this recipe over at The Garden Grazer.  Check out the website — there are tons of gluten free and vegan recipes!

If you don’t want to make your own sauce you can buy canned sauce; just keep in mind that some canned sauces contain flour.

Strap on your sombrero and let’s start cooking!

Black Bean Spinach Enchiladas

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 5-6 servings

Serving Size: 2 enchiladas

Black Bean Spinach Enchiladas


    For the Sauce:
  • 3 cups vegetable or chicken broth
  • 1/4 cup tomato paste
  • 1/4 cup gluten-free flour (or all purpose flour)
  • 2 Tbsp. olive oil
  • 2 tsp. cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. chili powder
  • Salt and pepper to taste
  • For the Enchiladas:
  • 15 oz. can black beans, rinsed and drained
  • 1 1/2 cups corn (use two cobs of raw corn, frozen corn, or one can of corn)
  • 6 oz. fresh baby spinach
  • 6 green onions, thinly sliced, white and green parts
  • 1/3 cup cilantro, chopped
  • 2 tsp. cumin
  • 3 cups shredded 3 cheese blend (or pepper jack, etc.)
  • 12 corn tortillas


    To Make the Sauce:
  1. In a saucepan, heat olive oil over medium heat.
  2. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
  3. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened. Add salt and pepper to taste; set aside.
  4. To Make the Enchiladas:
  5. While the sauce is cooking, preheat oven to 300 degrees. Stack corn tortillas in two stacks and place on cookie sheet. Warm in oven for 5-10 minutes until soft, then take them out of the oven. This makes corn tortillas easier to work with.
  6. Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
  7. In a large bowl, combine beans, two cups of cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
  8. Increase oven temp to 375 degrees. Lightly oil a 9x13 inch baking dish, and pour a small amount of the sauce in the dish to coat the bottom.
  9. Fill tortillas with mixture, roll, and place seam side down in dish.
  10. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
  11. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).


Flour tortillas or gluten-free flour tortillas can also be used in this recipe. Use 8 flour tortillas if substituting.

Any leftover filling makes a great nacho topping for lunch the next day. Simply spread tortillas over a cookie sheet, add filling and extra cheese. Place under broiler until cheese melts.

Interested in incorporating more meatless dinners into your rotation?

What recipes would you like to see transform into a meatless version?


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