Easy Vegan Black Bean Spinach Enchiladas with Green Enchilada Sauce (Few Ingredients)
Looking for a quick and satisfying plant-based dinner that won’t break the bank or your busy schedule? These Easy Vegan Black Bean Spinach Enchiladas are the answer. Made with just a handful of wholesome ingredients, they’re healthy, budget-friendly, and perfect for families. Packed with protein-rich black beans and nutrient-dense spinach, then baked in a cozy green enchilada sauce, this recipe is a weeknight win. Whether you’re a seasoned vegan or just trying to eat more plants, these enchiladas are simple to make, delicious to eat, and guaranteed to please a crowd.
Living in California for more than 30 years, I’ve always loved classic Mexican cuisine, which is so readily available in my region of SoCal. It’s one of my favorite traditional food cultures, as there are so many plant-based options, including fajitas, veggie tacos, and frijoles with rice. That’s why I turn to so many of these classic dishes in my own home. And it’s also why I love this super easy, delicious, 100% plant-based (vegan) recipe for Black Bean Spinach Enchiladas with Green Enchilada Sauce. Calling upon the flavors of black beans, plant-based cheese, cilantro and spinach—all rolled up into whole grain tortillas—this healthy enchiladas recipe is an easy meal to get on the table in no time.
With only 8 ingredients you can find in pretty much any supermarket, this budget-friendly meal is also nutritious—packed with fiber, protein, vitamins, minerals, and antioxidant compounds. Your whole family will love this meal! You can also learn how to bake enchiladas the easy with this recipe. What to serve with enchiladas? This recipe is a perfect balance of whole grains and plant proteins. So, just pair it with a crisp salad, such as this Vegan Kale Cesar Salad, and you’re set. You can make this recipe gluten-free by using gluten-free or corn tortillas. And try using homemade cashew cheese instead of store-bought cheese.
While I do adore traditional Mexican food, I am not a true expert of this cuisine, and I invite you to check out the work of my dietitian colleague Dalina Soto, MA, RD, LDN. As with all traditional diets, there is so much beauty and health within the cultural foodways of Mexico, which coincides with California history as well. Some of the foods that grow abundantly in my bioregion are part of these traditional foodways, including citrus, rice, squash, beans, avocados, chia, leafy greens, grapes, peppers, and much more! This delicious classic recipe is budget-friendly, plus you can get it on your table in about 30 minutes.
Description
These baked vegan black bean spinach enchiladas are healthy, budget-friendly, and family-approved—with just a few simple ingredients. Perfect weeknight meal!
- 1 (12-ounce) can or jar green enchilada sauce
- 6 large (about 2 ounces each; 9-10 inches) whole grain tortillas (i.e., whole wheat, corn)
- 3 cups cooked or canned (about two 15-ounce cans) black beans, rinsed, drained
- 1 (14.5-ounce) can diced tomatoes, drained (or 2 medium tomatoes, chopped)
- 2 cups packed fresh baby spinach
- 3 green onions, chopped (plus additional for garnish, if desired)
- 1/3 cup fresh cilantro, chopped (plus additional for garnish, if desired)
- 1 cup shredded plant-based cheese (or try cashew cheese)
- Preheat oven to 375 F.
- Spray bottom of a large baking dish (9 × 13 inch) with nonstick cooking spray. Pour ½ cup enchilada sauce in the bottom of the dish.
- Assemble the enchiladas. Down the center of each tortilla, arrange: 1/2 cup beans, 1/4 cup tomatoes, 1/3 cup spinach, 2 tablespoons green onions, and 1 tablespoon cilantro. Roll up burrito style, and place each enchilada, seam side down in the baking dish.
- Cover with the remaining enchilada sauce and smooth over enchiladas with a spoon.
- Sprinkle with plant-based cheese (or cashew cheese). Bake uncovered for about 30-35 minutes in the center of the oven, until golden brown on top.
- Garnish with additional green onions and cilantro, if desired. Serve immediately.
Notes
You can make this recipe gluten-free by using gluten-free or corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Cuisine: Mexican, American
Nutrition
- Serving Size: (1 enchilada)
- Calories: 291
- Sugar: 4 g
- Sodium: 423 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 12 g
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