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5 from 2 votes
Black Bean & Spinach Enchiladas
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Corn tortillas are stuffed with a mixture of refried black beans and spinach, smothered in spicy sauce and baked up until piping hot to create these spicy and hearty vegan enchiladas.
Course: Entree
Cuisine: American, Mexican
Servings: 4
Calories: 315 kcal
Author: Alissa
Ingredients
For the Enchilada Sauce
  • 1 1/2 cups canned tomato puree
  • 1 garlic clove, minced
  • 1 1/2 tbsp. chili powder
  • salt and black pepper to taste
For the Black Bean & Spinach Enchiladas
  • 1 tbsp. olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 1 1/2 tsp. ground cumin
  • 1-14 oz. can black beans, drained
  • 1/4 cup water
  • 1 tbsp. red wine vinegar
  • 2 cups coarsely chopped fresh spinach leaves, lightly packed
  • 1/4 cup finely chopped fresh cilantro
  • salt to taste
  • 8 corn tortillas
For Serving
  • chopped scallions
  • fresh cilantro leaves
  • tahini, thinned with a bit of water
Instructions
  1. Stir enchilada sauce ingredients together in a small bowl. Set aside.
  2. Coat the bottom of a medium skillet with olive oil and place over medium heat. Add onion, jalapeño and garlic. Sauté until onion is softened, about 5 minutes. Add in cumin and sauté one minute more. Add beans, water and red wine vinegar. Use a potato masher to mash about half of the beans and bring to a simmer. Lower heat and stir in spinach, adding a bit more water if the mixture seems too dry. Cook just until spinach wilts, about 2 minutes. Remove from heat and fold in the cilantro.
  3. Preheat oven to 400° and spread about 3/4 cup of enchilada sauce into the bottom of a 9x9 inch baking dish. Lightly coat the bottom of a large skillet with oil and place over medium heat. Place a tortilla into skillet to warm it up, allowing it to sit in skillet for 30 seconds to 1 minute. Remove from skillet and place on a work surface. Spoon 2-3 tablespoons of bean mixture into tortilla and roll. Place rolled tortilla, seam side down, into baking dish and spoon sauce overtop, spreading around to coat the entire outside of the enchilada. Repeat until all tortillas are used.
  4. Bake 15-20 minutes, or until most of the sauce on top of enchiladas has dried out and tortillas are brown around edges. Remove from oven and allow to sit for 5 minutes.
  5. Divide enchiladas onto plates and top with scallions, cilantro and tahini. Serve.
Recipe Notes

Nutrition information does not include accompaniments.

Nutrition Facts
Black Bean & Spinach Enchiladas
Amount Per Serving
Calories 315 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 0.8g4%
Sodium 1111mg46%
Potassium 299mg9%
Carbohydrates 58.4g19%
Fiber 15.6g62%
Sugar 8.5g9%
Protein 15.1g30%
Calcium 130mg13%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.