I make these Black Bean Spinach Enchiladas on repeat when I want something that’s comforting, bright, and reliably simple. They’re the kind of dinner that comes together fast during the week, but still feels like a small celebration at the table. The sauce is tomato-forward and gently spiced, the filling is hearty from black beans and corn, and the spinach keeps things fresh and green.
There’s no complicated prep, and the recipe tolerates small substitutions if your pantry is missing something. I’ll walk you through the shopping, the exact steps, useful swaps, and little techniques that keep the enchiladas from getting soggy or bland. Read through once, then you’ll have everything you need to build this again, faster, and with confidence.
Keep a mental note: this is a forgiving, plant-forward recipe that travels well for leftovers. The oven does the heavy lifting, and a quick stovetop sauté gets the spinach just right. Let’s get to the shopping list and the step-by-step method.
Your Shopping Guide
Before you shop, scan the ingredient list and make sure you have the basics: olive oil, tomato paste, flour, spices, and vegetable broth. The pantry staples do the heavy flavor work in the sauce, while canned goods (black beans, corn) and fresh produce (spinach, green onions, cilantro) are easy to grab and store.
For the tortillas, you can use large flour tortillas as listed, but there are GF and corn options if needed. Buy the vegan cheese shreds if you want melty texture; otherwise the recipe notes nutritional yeast as an option. Look for fresh baby spinach in the bags or small clamshells and select firm, brightly colored leaves.
Ingredients
- 2Tbsp.olive oil — used to sauté and start the sauce; gives a round mouthfeel.
- 1/4cuptomato paste — concentrated tomato flavor and body for the sauce.
- 1/4cupall-purpose flour(I use GF all-purpose) — thickens the sauce into a silky consistency.
- 2tsp.ground cumin — warm, earthy spice for the sauce.
- 1/2tsp.garlic powder — background garlic flavor without fresh cloves.
- 1/2tsp.onion powder — adds savory depth to the sauce.
- 1/4tsp.chili powder — a touch of heat and Southwestern character.
- 3cupsvegetable broth — thins and enriches the sauce; use a good-tasting broth.
- Salt/pepper to taste — final seasoning; add gradually and taste.
- 15oz.can black beans — protein base for the filling; rinsed and drained.
- 1 1/2cupssweet corn(I use canned or frozen & thawed) — sweetness and texture contrast in the filling.
- 6oz.fresh baby spinach — wilted into the filling for freshness and color.
- 6green onions(thinly sliced) — mild allium to fold into the filling and garnish.
- 1/3cupcilantro(chopped) — bright herb to mix into the filling and garnish.
- 2tsp.ground cumin — second portion called for in the filling for continuity of flavor.
- 1cupvegan cheese shreds(or nutritional yeast to taste) — melty topping and binding element for the filling.
- 8large flour tortillas(or GF tortillas or corn tortillas) — wrappers for the filling; choose large so you can roll 8 enchiladas.
Stepwise Method: Black Bean Spinach Enchiladas
- Preheat the oven to 375°F (190°C).
- Make the sauce: In a saucepan over medium heat, heat 2 Tbsp olive oil. When hot, add 1/4 cup tomato paste, 1/4 cup all-purpose flour, 2 tsp ground cumin (use one of the two 2 tsp cumin amounts listed), 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp chili powder. Cook 1 minute, whisking constantly.
- Slowly whisk in 3 cups vegetable broth. Bring to a light boil, then reduce heat and simmer until slightly thickened, about 8 minutes. Season with salt and pepper to taste. Remove from heat and set the sauce aside.
- Prepare the spinach: In a pan over medium heat, sauté 6 oz fresh baby spinach for 1–2 minutes until lightly wilted. Remove from heat and let cool slightly.
- Prepare remaining filling components: Rinse and drain the 15 oz can black beans. If using canned corn, drain; if using frozen corn, thaw. Thinly slice 6 green onions and chop 1/3 cup cilantro.
- Make the filling: In a large bowl combine the rinsed/drained black beans, 3/4 cup vegan cheese shreds, the wilted spinach, 1 1/2 cups sweet corn, sliced green onions, chopped cilantro, and 2 tsp ground cumin (use the remaining 2 tsp). Season with salt and pepper to taste and gently mix to combine.
- Prepare the baking dish: Lightly spray a 9×13-inch baking dish if desired. Pour a small amount of the sauce into the bottom of the dish to coat it.
- Assemble the enchiladas: Divide the filling evenly among 8 large tortillas. Place filling down the center of each tortilla, roll up tightly with the ends tucked in, and arrange seam-side down in the prepared dish.
- Top and bake: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/4 cup vegan cheese shreds on top. Bake in the preheated oven for about 20 minutes, until heated through and sauce is bubbling.
- Remove from oven and garnish with additional chopped cilantro and/or sliced green onions before serving, if desired.
Why This Recipe is a Keeper
These enchiladas balance convenience and flavor: pantry staples and a few fresh items give you a meal that’s cozy without being heavy. The tomato-paste-based sauce is concentrated, so it carries flavor without needing long simmer times. Black beans and corn add texture and substance while the spinach keeps things bright.
They reheat very well and the components are modular — you can double the batch for a gathering, or halve it for two meals. The spices are straightforward and approachable; nothing here requires precise technique, just sensible timing and tasting as you go.
Easy Ingredient Swaps
- If you don’t have tomato paste, use a thicker canned tomato purée, but reduce added broth slightly to keep the sauce body.
- Swap vegan cheese shreds for regular cheese if you aren’t dairy-free; use the same amounts.
- Use cooked brown rice or quinoa folded into the filling to stretch the filling further (adds bulk and protein).
- For corn, canned or thawed frozen both work—drain canned corn well to avoid excess moisture.
- If you prefer a smokier profile, a pinch of smoked paprika can replace or complement the chili powder.
What You’ll Need (Gear)
- 1 saucepan for the sauce — medium size, with a whisk for smoothness.
- 1 sauté pan for the spinach — medium skillet works well.
- 1 large bowl for mixing the filling.
- 9×13-inch baking dish — the recipe is sized to this pan.
- Measuring cups and spoons — for accurate spice and liquid amounts.
- Spatula or wooden spoon and a whisk.
Avoid These Mistakes
Don’t skip draining the canned beans and corn. Excess liquid will make the enchiladas soggy. Also, avoid overcooking the spinach — 1–2 minutes until just wilted keeps texture and color. When making the sauce, whisk constantly during the flour and tomato paste step so you don’t end up with lumps.
Assembling when the filling is very hot can tear delicate corn tortillas; if using corn, warm them briefly to make them pliable. And taste the sauce before pouring it over the enchiladas — you may need a final adjustment of salt and pepper.
Substitutions by Diet
Vegan/Vegetarian: The recipe as written is vegan when you use vegan cheese shreds. Nutritional yeast is a great sprinkle option for a cheesy note if you prefer.
Gluten-free: Use a GF all-purpose flour (you noted this option already) and GF tortillas. Ensure the vegetable broth is labeled gluten-free.
Lower sodium: Use a low-sodium vegetable broth and rinse the black beans thoroughly. Season the sauce and filling conservatively with salt and adjust at the end.
Little Things that Matter
Sifting in the flour is not necessary, but whisking well in the first minute ensures the roux-like base for the sauce is smooth. Warm tortillas briefly in a dry skillet or wrapped in a towel in the microwave for 20–30 seconds to make rolling easier.
When arranging in the baking dish, place seam-side down and tuck the ends slightly so the filling stays inside. Pour the sauce evenly so every roll gets covered; this prevents dry spots and helps everything heat uniformly.
Make Ahead Like a Pro
Assemble the enchiladas up to step 8, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. Keep the sauce separate if you want to avoid the tortillas absorbing moisture overnight — pour on and bake when you’re ready.
For freezing: Assemble in a freezer-safe dish, cover well, and freeze for up to 2 months. Bake from frozen at 375°F (190°C), adding about 20–30 minutes to the bake time, covered with foil for the first part so the filling heats through before the top browns.
Common Questions
Can I use canned spinach or frozen spinach?
Fresh baby spinach is recommended because it wilts quickly and keeps texture. If you use frozen, thaw fully and squeeze dry, then measure to get approximately the same amount (6 oz fresh).
Can I make the sauce spicier?
Yes. Increase the chili powder slightly or add a pinch of cayenne. Taste as you go so you don’t overpower the tomato base.
What if I only have small tortillas?
Use more tortillas and make smaller rolls, or layer like enchilada casserole. Keep the filling portions even so each roll bakes through.
Bring It to the Table
Serve these enchiladas straight from the oven topped with extra chopped cilantro and sliced green onions from the ingredient list. They pair nicely with a simple side of beans or a bright green salad. Leftovers reheat well; a quick 10–12 minute oven warm-up keeps the sauce bubbly and the tortillas soft.
These Black Bean Spinach Enchiladas hit the right notes: easy prep, solid pantry-based sauce, and a filling that’s satisfying without being heavy. Make them for a weeknight dinner or a casual weekend meal — they’ll quickly become one of your reliable go-tos.
Black Bean Spinach Enchiladas
Ingredients
Ingredients
- 2 Tbsp.olive oil
- 1/4 cuptomato paste
- 1/4 cupall-purpose flour I use GF all-purpose
- 2 tsp.ground cumin
- 1/2 tsp.garlic powder
- 1/2 tsp.onion powder
- 1/4 tsp.chili powder
- 3 cupsvegetable broth
- Salt/pepper to taste
- 15 oz.can black beans
- 1 1/2 cupssweet corn I use canned or frozen & thawed
- 6 oz.fresh baby spinach
- 6 green onions thinly sliced
- 1/3 cupcilantro chopped
- 2 tsp.ground cumin
- 1 cupvegan cheese shreds or nutritional yeast to taste
- 8 large flour tortillas or GF tortillas or corn tortillas
Instructions
Instructions
- Preheat the oven to 375°F (190°C).
- Make the sauce: In a saucepan over medium heat, heat 2 Tbsp olive oil. When hot, add 1/4 cup tomato paste, 1/4 cup all-purpose flour, 2 tsp ground cumin (use one of the two 2 tsp cumin amounts listed), 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp chili powder. Cook 1 minute, whisking constantly.
- Slowly whisk in 3 cups vegetable broth. Bring to a light boil, then reduce heat and simmer until slightly thickened, about 8 minutes. Season with salt and pepper to taste. Remove from heat and set the sauce aside.
- Prepare the spinach: In a pan over medium heat, sauté 6 oz fresh baby spinach for 1–2 minutes until lightly wilted. Remove from heat and let cool slightly.
- Prepare remaining filling components: Rinse and drain the 15 oz can black beans. If using canned corn, drain; if using frozen corn, thaw. Thinly slice 6 green onions and chop 1/3 cup cilantro.
- Make the filling: In a large bowl combine the rinsed/drained black beans, 3/4 cup vegan cheese shreds, the wilted spinach, 1 1/2 cups sweet corn, sliced green onions, chopped cilantro, and 2 tsp ground cumin (use the remaining 2 tsp). Season with salt and pepper to taste and gently mix to combine.
- Prepare the baking dish: Lightly spray a 9×13-inch baking dish if desired. Pour a small amount of the sauce into the bottom of the dish to coat it.
- Assemble the enchiladas: Divide the filling evenly among 8 large tortillas. Place filling down the center of each tortilla, roll up tightly with the ends tucked in, and arrange seam-side down in the prepared dish.
- Top and bake: Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/4 cup vegan cheese shreds on top. Bake in the preheated oven for about 20 minutes, until heated through and sauce is bubbling.
- Remove from oven and garnish with additional chopped cilantro and/or sliced green onions before serving, if desired.
Equipment
- Saucepan
- Pan
- Mixing Bowl
- Whisk
- 9x13 inch Baking Dish
- Oven
Notes
For gluten-free:
Use GF tortillas and GF flour. (I use Bob's Red Mill gluten-free all-purpose flour.)
Freezer Instructions
A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. Here are her instructions:
“I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked at 400, covered for 30 minutes and uncovered for 15 minutes.”
Recipe adapted from
Martha Stewart
.
