Black Bean Spinach Enchiladas Recipe

Name: Black Bean Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups organic low sodium vegetable broth; 1/4 cup tomato paste; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 2 teaspoons cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon chili powder; salt or pepper; 15 ounces black beans, rinsed and drained; 1 1/2 cups corn (I used frozen, thawed); 6 ounces Baby Spinach; 6 green onions, thinly sliced; 1/3 cup fresh cilantro, chopped; 2 teaspoons cumin; 3 cups monterey jack pepper cheese, shredded; 8 flour tortillas

Servings: persons

3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all-purpose flour
2 tablespoons olive oil
2 teaspoons cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
salt or pepper
15 ounces black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 ounces Baby Spinach
6 green onions, thinly sliced
1/3 cup fresh cilantro, chopped
2 teaspoons cumin
3 cups monterey jack pepper cheese, shredded
8 flour tortillas

1
Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.
2
Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
3
In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro.
4
Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
5
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
6
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
7
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

1487

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups organic low sodium vegetable broth, 1/4 cup tomato paste, 1/4 cup all-purpose flour, 2 tablespoons olive oil, and more.

Yes, Black Bean Spinach Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean Spinach Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions