Simple Vegan Black Bean Spinach Enchiladas

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On August 30, 2025

Simple Vegan Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce (Few Elements)

On the lookout for a fast and satisfying plant-based dinner that gained’t break the financial institution or your busy schedule? These Simple Vegan Black Bean Spinach Enchiladas are the reply. Made with only a handful of healthful elements, they’re wholesome, budget-friendly, and ideal for households. Filled with protein-rich black beans and nutrient-dense spinach, then baked in a comfortable inexperienced enchilada sauce, this recipe is a weeknight win. Whether or not you’re a seasoned vegan or simply attempting to eat extra crops, these enchiladas are easy to make, scrumptious to eat, and assured to please a crowd.

Residing in California for greater than 30 years, I’ve all the time beloved traditional Mexican delicacies, which is so available in my area of SoCal. It’s one among my favourite conventional meals cultures, as there are such a lot of plant-based choices, together with fajitas, veggie tacos, and frijoles with rice. That’s why I flip to so many of those traditional dishes in my own residence. And it’s additionally why I like this tremendous straightforward, scrumptious, 100% plant-based (vegan) recipe for Black Bean Spinach Enchiladas with Inexperienced Enchilada Sauce. Calling upon the flavors of black beans, plant-based cheese, cilantro and spinach—all rolled up into complete grain tortillas—this wholesome enchiladas recipe is a simple meal to get on the desk very quickly.

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With solely 8 elements yow will discover in just about any grocery store, this budget-friendly meal can also be nutritious—filled with fiber, protein, nutritional vitamins, minerals, and antioxidant compounds. Your complete household will love this meal! You may also discover ways to bake enchiladas the straightforward with this recipe. What to serve with enchiladas? This recipe is an ideal steadiness of complete grains and plant proteins. So, simply pair it with a crisp salad, similar to this Vegan Kale Cesar Salad, and also you’re set. You may make this recipe gluten-free through the use of gluten-free or corn tortillas. And take a look at utilizing selfmade cashew cheese as an alternative of store-bought cheese.

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Whereas I do adore conventional Mexican meals, I’m not a real skilled of this delicacies, and I invite you to take a look at the work of my dietitian colleague Dalina Soto, MA, RD, LDN. As with all conventional diets, there may be a lot health and beauty throughout the cultural foodways of Mexico, which coincides with California historical past as nicely. A few of the meals that develop abundantly in my bioregion are a part of these conventional foodways, together with citrus, rice, squash, beans, avocados, chia, leafy greens, grapes, peppers, and rather more! This scrumptious traditional recipe is budget-friendly, plus you may get it in your desk in about half-hour.

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?tp image id=168925 — Right here’s all you should make this enchiladas recipe.

?tp image id=168918 — Making this enchilada recipe in my kitchen.

Description

These baked vegan black bean spinach enchiladas are wholesome, budget-friendly, and family-approved—with only a few easy elements. Excellent weeknight meal!

1 (12-ounce) can or jar inexperienced enchilada sauce
6 giant (about 2 ounces every; 9-10 inches) complete grain tortillas (i.e., complete 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 contemporary child spinach
3 inexperienced onions, chopped (plus further for garnish, if desired)
1/3 cup contemporary cilantro, chopped (plus further for garnish, if desired)
1 cup shredded plant-based cheese (or strive cashew cheese)

Preheat oven to 375 F.
Spray backside of a giant baking dish (9 × 13 inch) with nonstick cooking spray. Pour ½ cup enchilada sauce within the backside of the dish.
Assemble the enchiladas. Down the middle of every tortilla, prepare: 1/2 cup beans, 1/4 cup tomatoes, 1/3 cup spinach, 2 tablespoons inexperienced onions, and 1 tablespoon cilantro. Roll up burrito model, and place every enchilada, seam facet down within the baking dish.
Cowl with the remaining enchilada sauce and clean over enchiladas with a spoon.
Sprinkle with plant-based cheese (or cashew cheese). Bake uncovered for about 30-35 minutes within the middle of the oven, till golden brown on prime.
Garnish with further inexperienced onions and cilantro, if desired. Serve instantly.