VEGETARIAN ENCHILADAS WITH SPINACH & BLACK BEANS

vegetarian enchiladas, butter with a side of bread
As some of you know by now, we’re not really meat eaters in our house. Mostly, I seriously dislike cooking with meat, so many of my favorite recipes are vegetarian. This one is one of my faves! Even solid carnivores would be stoked to chow down on these- they are muy bien!
 
Vegetarian Enchiladas with Spinach and Black Beans
(Edited from original post here.)
 
Sauce
2 tbsp. olive oil
1 6-oz can tomato paste
2 c. vegetable stock (or chicken broth- I used 1 can + 1 chicken bouillon cube because it’s all I had on hand:)
1/4 c. flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
2 tsp. cumin
salt & pepper
Enchiladas
2 tbsp. olive oil
6 oz. fresh spinach
1/4 c. onion
1 can (15 ounces) black beans, rinsed and drained
1 can corn, drained
1/4 c. cilantro (to taste)
2 tsp. cumin
12+/- fresh tortillas
3 c. Cheddar or Colby-Jack cheeseSour cream & other toppings as desired
Preheat oven to 350.

In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth/stock and cook 8 minutes.Cook fresh tortillas.

Warm olive oil in pan. Sautee spinach & onions until spinach wilts slightly.

In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture.

Add a thin layer of sauce to bottom of a 9 x 13 pan.Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.

vegetarian enchiladas, butter with a side of bread
vegetarian enchiladas, butter with a side of bread
^^ Enchilada mixture.
vegetarian enchiladas, butter with a side of bread

^^ Tortillas ready to go!

vegetarian enchiladas, butter with a side of bread
vegetarian enchiladas, butter with a side of bread

^^ Before & after.

vegetarian enchiladas, butter with a side of bread

^^ Now, if only they looked as good as they tasted! 🙂
Enjoy!

7 COMMENTS

    • Enchiladas aren’t super crisp to begin with, so I’m sure you can make this ahead of time and freeze & reheat, or just store it in the fridge and bake it when you’re ready to!

  1. Hi! Just want to let you know that I make this almost every week for my vegetarian husband and me, and it’s super delicious. When we don’t have the exact ingredients you’ve used as filling, I substitute with other vegetables, and it always turns out great. Thanks for the tasty and versatile enchilada recipe!

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