Easy Black Bean Spinach Enchiladas with Green Sauce (Vegan)

Living in California, I love me some home-made Mexican food! However, many classic Mexican dishes, including enchiladas, aren’t plant-based. So, that’s why I am sharing this super easy, delicious, 100% plant-based (vegan) recipe for Black Bean Spinach Enchiladas with Green Sauce. Calling upon the flavors of black beans, plant-based cheese, cilantro and spinach—all rolled up into whole grain tortillas—this recipe is soon to be a go-to classic in your home. 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! Just pair it with a crisp salad and you’re set.

Black Bean Spinach Enchiladas with Green Sauce (Vegan)

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(3 votes, average: 2.67 out of 5)
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2.7 from 3 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Calling upon the flavors of black beans, cilantro and spinach, this vegan recipe for Black Bean Spinach Enchiladas with Green Sauce is soon to be a go-to classic in your home.

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Scale 1x2x3x

Ingredients

• 1 10-ounce can green enchilada sauce
• 6 large whole grain tortillas
• 1 15-ounce can black beans, rinsed, drained
• 1 large tomato, diced
• 2 cups packed fresh baby spinach
• 5 green onions, chopped
• 1/3 cup fresh cilantro, chopped
• 1 cup plant-based cheese, shredded

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Instructions

1. Preheat oven to 375F.
2. Pour ½ cup enchilada sauce in the bottom of a large baking dish (9 × 13 inch).
3. Assemble the enchiladas:  Down the center of each tortilla, arrange about 1/3 cup beans, 3 tablespoons tomatoes, 1/3 cup spinach, 2 tablespoons green onions, and 1 tablespoon cilantro. Roll up tightly burrito style, and place each enchilada, seam side down in the baking dish.
4. Cover with the remaining enchilada sauce and smooth over enchiladas with a spoon.
5. Sprinkle with plant-based cheese and remaining green onions.  Bake uncovered for about 35 minutes, until golden brown.

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• Category: Entree
• Cuisine: Mexican, American

Nutrition

• Serving Size: 1 serving
• Calories: 365
• Sugar: 6 g
• Sodium: 596 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Carbohydrates: 52 g
• Fiber: 13 g
• Protein: 17 g

Keywords: vegan enchilada, enchilada recipe, vegan dinner

For more Mexican plant-based classic recipes, check out:

Tofu Mushroom Tacos
Tortilla Soup
Burrito with Refried Beans and Corn

Images: Lora Vrastil and Sharon Palmer, MSFS, RDN

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