Vegetarian enchiladas with spinach are as healthy as they are delicious. These black bean enchiladas are packed with flavor and smothered in a homemade enchiladas sauce.
Black bean and corn enchiladas are a great vegetarian option, but adding in that fresh spinach gives a whole new level of healthy. The added iron and the great green color makes your plate as colorful as it is tasty!
Making Vegetarian Enchiladas
These cheesy enchiladas have been a favorite of ours for a while now! Even the meat eaters enjoy them! You can give them fresh and homemade tortillas, or opt for a simple night with store bought, either way, they taste great.
Can I Make Veggie Enchiladas In Advance?
Absolutely! Make them in advance and keep them covered in the fridge (or freezer). Then, place them in a cold oven and heat it to temp and bake as directed. This is a great way to meal prep dinner!
Can I Use Store bought Enchilada Sauce?
Yes, you can! Although If I have to be honest, this homemade sauce rocks and canned sauce doesn’t stand a chance against it. Try it for yourself and you’ll see!
Vegetable Enchiladas Ingredients
For the Sauce You Will Need:
-2 tbsp. olive oil
-1 6-oz can tomato paste
-2 c. vegetable stock
-1/4 c. flour
-1/4 tsp. garlic powder
-1/4 tsp. onion powder
-1/4 tsp. chili powder
-2 tsp. cumin
-salt & pepper
For the Enchiladas You Will Need:
-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 cheese
-Sour cream & other toppings as desired
How to Make Vegetable Enchiladas
Preheat the oven to 350 degrees F.
In a saucepan, heat the oil on medium heat.
Add in the tomato paste, spices, and flour. Stir and cook the sauce for 1 minute.
Whisk in the broth/stock and cook for 8 minutes.
Cook the fresh tortillas, if desired.
Warm the olive oil in a pan. Sautee the spinach & onions until the spinach wilts slightly.
In a large bowl, combine 2 cups of cheese, beans, corn, cumin, and spinach mixture.
Add a thin layer of sauce to the bottom of a 9 x 13 pan.
Dividing it evenly, add the mixture to the tortillas and then roll them up.
Pour the sauce over the enchiladas, and then finish with the remaining cheese.
Bake the enchiladas uncovered until it’s bubbly. This takes about 20 minutes.
Vegetarian Enchiladas with Spinach and Black Beans
Ingredients
Sauce
- 2 tbsp olive oil
- 6 oz tomato paste
- 2 cups vegetable broth
- 1/4 cup flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 2 tsp cumin
- salt and pepper
Enchiladas
- 2 tbsp olive oil
- 6 oz fresh spinach
- 1/4 cup onion
- 15 oz black beans, rinsed and drained
- 15 oz corn, drained
- 1/4 cup cilantro (to taste)
- 2 tsp cumin
- 12+ fresh tortillas
- 3 cup Cheddar or Colby-Jack cheese
- Sour cream & other toppings as desired
Instructions
- Preheat oven to 350. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture.
- 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.
- 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.
Nutrition
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Can I use Chicken Stock?
You’re welcome to use chicken broth instead of vegetable broth- it just won’t make this recipe vegetarian anymore.
Are These Vegetable Enchiladas Gluten Free?
The sauce is not gluten free, but could be made gluten free by choosing a GF flour like almond flour. By doing that and by using gluten free tortillas, you can enjoy gluten free vegetable enchiladas without issue. Eat up!
Other Mexican Inspired and Fiesta Flavored Dishes You’ll Enjoy!
- Fiesta Ranch Chicken Pasta Salad
- Mexican Chicken Alfredo Pasta
- Easy Salsa Chicken
- Easy Nacho Cheese
- Mexican Lettuce Wraps
- Easy Taco Salad
- Cheesy Chicken Enchilada Dip
- Instant Pot Refried Beans
- Easy Taco Calzones
- Loaded Mexican Chicken Sweet Potato Fries
- Fiesta Egg Bites
- Easy To Go Taco Soup
- Honey Lime Chicken Enchiladas
- Taco Bites
- Mexican Chicken Lasagna
These vegetarian enchiladas with black beans and spinach is amazing. With flavorful and healthy meatless enchiladas like this, you may never miss meat again.
Barbi Jo says
One can of tomato paste in which size? Thanks
Kelly says
Agreed. Would like to know how much tomato paste (small can/big can/how many oz?)
Jessica says
You use a 6-oz can of tomato paste. 🙂 Sorry about that!
Mercedes says
Can you make this ahead of time or will it turn out soggy?
Jessica says
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!
TKMG says
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!
Jessica says
So glad you enjoy the recipe!!