Easy Black Bean Spinach Enchiladas with Green Sauce (Vegan)

Sharon Palmer

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.

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Black Bean Spinach Enchiladas with Green Sauce (Vegan)


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

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.


Scale

Ingredients


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.

  • 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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