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.
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.
Cover with the remaining enchilada sauce and smooth over enchiladas with a spoon.
Sprinkle with plant-based cheese and remaining green onions. Bake uncovered for about 35 minutes, until golden brown.