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Vegetarian Enchiladas 1

Black Bean Spinach Vegetarian Enchiladas

These vegetarian enchiladas transform simple, wholesome ingredients into a comforting fall dinner that's become our most requested recipe this season. With the perfect balance of spicy, savory, and fresh elements, these enchiladas showcase how autumn produce can create an exceptional meat-free meal that even dedicated carnivores request repeatedly.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Mexican, Vegetarian
Servings 4 servings
Calories 385 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Medium Saucepan

Ingredients
  

For the Filling

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 small zucchini diced (substitute yellow squash for a milder flavor)
  • 2 cups fresh spinach roughly chopped (can use frozen, thawed and drained)
  • 2 cans black beans 15 oz each, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional for heat
  • salt and freshly ground black pepper to taste

For the Sauce

  • 2 cups tomato sauce or 1 can enchilada sauce for convenience
  • 1 tablespoon tomato paste
  • 1 chipotle pepper in adobo sauce minced (adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • salt to taste

For Assembly

  • 8-10 whole wheat or corn tortillas 8-inch size
  • 2 cups shredded cheese blend Mexican blend or combination of cheddar and Monterey Jack
  • 1/4 cup crumbled cotija or feta cheese optional

For Garnish

  • fresh cilantro chopped
  • avocado diced
  • green onions sliced
  • lime wedges
  • Greek yogurt or sour cream

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3-4 minutes until translucent but not browned.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Add the bell pepper and zucchini to the skillet, cooking for 5-6 minutes until they begin to soften.
  • Stir in the black beans, corn, and chopped spinach. Cook for 3-4 minutes until the spinach wilts completely.
  • Add cumin, chili powder, smoked paprika, oregano, and cayenne (if using). Season with salt and pepper to taste. Cook for 2 minutes to bloom the spices. Remove from heat and set aside.
  • In a medium saucepan, combine tomato sauce, tomato paste, minced chipotle, cumin, and garlic powder. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt to taste.
  • Spread ½ cup of sauce on the bottom of the prepared baking dish. Warm tortillas briefly in the microwave (30 seconds) or oven to make them pliable.
  • For each enchilada, place about ⅓ cup of filling along the center of a tortilla, top with a sprinkle of cheese, then roll up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
  • Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining shredded cheese on top.
  • Cover with foil and bake for 20 minutes. Then remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
  • Allow the enchiladas to rest for 5 minutes before serving.
  • Garnish with fresh cilantro, diced avocado, sliced green onions, and a dollop of Greek yogurt or sour cream. Serve with lime wedges.

Notes

These vegetarian enchiladas actually improve with time as flavors meld, making them perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing, assemble the enchiladas but don't bake—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the cooking time.
For a lower-carb option, use large collard green leaves instead of tortillas. For gluten-free, substitute corn tortillas or grain-free cassava tortillas.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 18gFat: 16gSaturated Fat: 5gCholesterol: 20mgSodium: 680mgPotassium: 580mgFiber: 12gSugar: 5gVitamin A: 6000IUVitamin C: 40mgCalcium: 300mgIron: 4.5mg
Keyword Vegetarian Enchiladas, Black Bean Enchiladas, Spinach Enchiladas, Fall Dinner, Meatless Meal
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