Description
These baked vegan black bean spinach enchiladas are healthy, budget-friendly, and family-approved—with just a few simple ingredients. Perfect weeknight meal!
Ingredients
Scale
- 1 (12-ounce) can or jar green enchilada sauce
- 6 large (about 2 ounces each; 9-10 inches) whole grain tortillas (i.e., whole 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 fresh baby spinach
- 3 green onions, chopped (plus additional for garnish, if desired)
- 1/3 cup fresh cilantro, chopped (plus additional for garnish, if desired)
- 1 cup shredded plant-based cheese (or try cashew cheese)
Instructions
- Preheat oven to 375 F.
- Spray bottom of a large baking dish (9 × 13 inch) with nonstick cooking spray. Pour ½ cup enchilada sauce in the bottom of the dish.
- Assemble the enchiladas. Down the center of each tortilla, arrange: 1/2 cup beans, 1/4 cup tomatoes, 1/3 cup spinach, 2 tablespoons green onions, and 1 tablespoon cilantro. Roll up 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 (or cashew cheese). Bake uncovered for about 30-35 minutes in the center of the oven, until golden brown on top.
- Garnish with additional green onions and cilantro, if desired. Serve immediately.
Notes
You can make this recipe gluten-free by using gluten-free or corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Cuisine: Mexican, American
Nutrition
- Serving Size: (1 enchilada)
- Calories: 291
- Sugar: 4 g
- Sodium: 423 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 9 g
- Protein: 12 g