Black Bean Spinach Enchiladas

If you’re searching for a deliciously hearty meal that’s packed with plant-based goodness, look no further than these Black Bean Spinach Enchiladas. This dish is not only vibrant and mouthwatering, but it also comes together effortlessly. Perfect for weeknight dinners or meal prep, these enchiladas are a delightful way to incorporate nutritious ingredients while satisfying your cravings. Let’s dive into the details!

The Upside of Black Bean Spinach Enchiladas

These Black Bean Spinach Enchiladas are a powerhouse of flavor and nutrition. Black beans provide a rich source of protein and fiber, while sweet corn adds a hint of sweetness and crunch. Fresh baby spinach brings a vibrant green color and essential vitamins to the mix, making this dish as healthy as it is tasty. The spices meld beautifully in the sauce, creating a comforting experience that warms the soul. Plus, they’re versatile! You can easily swap in seasonal veggies or adjust the spices to suit your taste buds.

Shopping List

• 2 Tbsp olive oil
• 1/4 cup tomato paste
• 1/4 cup all-purpose flour (gluten-free all-purpose flour works well too)
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 3 cups vegetable broth
• Salt and pepper to taste
• 15 oz can black beans, rinsed and drained
• 1 1/2 cups sweet corn (canned or frozen & thawed)
• 6 oz fresh baby spinach
• 6 green onions, thinly sliced
• 1/3 cup cilantro, chopped
• 2 tsp ground cumin
• 1 cup vegan cheese shreds (or nutritional yeast to taste)
• 8 large flour tortillas (or gluten-free/corn tortillas)

Kitchen Gear Checklist

• Large skillet – for sautéing the vegetables and making the sauce.
• Mixing bowl – to combine the filling ingredients.
• 9×13 inch baking dish – to bake your enchiladas.
• Measuring cups and spoons – for precise ingredient measurements.
• Wooden spoon – perfect for mixing and stirring.
• Sharp knife and cutting board – for chopping veggies and herbs.

Black Bean Spinach Enchiladas: From Prep to Plate

Step 1: Prepare the Sauce

In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add in the tomato paste and sauté for about 2 minutes, allowing it to caramelize slightly. Sprinkle in the 1/4 cup of all-purpose flour, stirring constantly to create a roux. Gradually whisk in the 3 cups of vegetable broth until the mixture is smooth. Season with 2 teaspoons of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of chili powder. Bring to a simmer, allowing the sauce to thicken. Taste and adjust seasoning with salt and pepper as needed.

Step 2: Make the Filling

In a large mixing bowl, combine the rinsed and drained black beans, 1 1/2 cups of sweet corn, fresh baby spinach, sliced green onions, chopped cilantro, and an additional 2 teaspoons of ground cumin. Gently fold in the vegan cheese shreds or nutritional yeast, mixing well to combine all the ingredients.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared sauce on the bottom of a 9×13 inch baking dish. Take a tortilla and spoon about 1/4 cup of the filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

Step 4: Pour on the Sauce

Once all the enchiladas are in the baking dish, pour the remaining sauce over the top, ensuring each enchilada is generously coated. For a cheesy finish, top with additional vegan cheese shreds if desired.

Step 5: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the enchiladas are bubbly and lightly golden on top.

In-Season Flavor Ideas

• Substitute fresh seasonal veggies like zucchini or bell peppers for added crunch.
• Incorporate fresh herbs such as basil or parsley for a burst of flavor.
• Use roasted tomatoes instead of tomato paste for a smoky twist.
• Add some diced avocados or jalapeños for a spicy kick.

Don’t Do This

Be cautious not to overfill the tortillas, as this can make them difficult to roll and lead to spills during baking. Also, avoid skipping the step of letting the sauce thicken; this gives the enchiladas a hearty, satisfying texture. Finally, don’t forget to taste and adjust seasoning throughout the cooking process to ensure a balanced flavor.

Store, Freeze & Reheat

Leftover Black Bean Spinach Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual enchiladas tightly in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.

Popular Questions

Can I use other beans instead of black beans?

Absolutely! You can substitute black beans with pinto beans, kidney beans, or even chickpeas depending on your preference.

Are these enchiladas spicy?

The spice level is mild, but you can easily adjust the chili powder to your liking or add a dash of hot sauce for extra heat.

Can I make these enchiladas ahead of time?

Yes! You can assemble the enchiladas and store them in the refrigerator, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I serve with Black Bean Spinach Enchiladas?

These enchiladas pair wonderfully with a simple side salad, guacamole, or a dollop of vegan sour cream for added creaminess.

Try These Next

• Spicy Black Bean Tacos
• Quinoa Stuffed Peppers
• Vegetable Fajitas
• Creamy Avocado Soup

The Last Word

These Black Bean Spinach Enchiladas are not just a meal; they’re a comforting hug in a dish. Bursting with flavors and textures, they’re sure to become a staple in your household. Whether you’re cooking for yourself or entertaining friends, this recipe is easy to follow and sure to impress. Enjoy the process of making these enchiladas, and don’t hesitate to customize them to make them your own. Happy cooking!