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Vegetarian Enchiladas with Spinach and Black Beans

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: dinner, Main Dish
Cuisine: Mexican
Keyword: Black Bean Enchiladas
Servings: 12
Calories: 357kcal

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

Calories: 357kcal | Carbohydrates: 38g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 664mg | Potassium: 516mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2053IU | Vitamin C: 9mg | Calcium: 271mg | Iron: 3mg