Vegetarian enchiladas have got to be one of my favourite meals of all time. You just can’t beat a hot, bubbly pan of spicy, cheesy enchiladas – and these spinach and black bean enchiladas are the best ever. Fresh vegetables and tasty black beans, wrapped up in soft tortillas, and coated in a simple homemade enchilada sauce – wonderful.
The enchilada sauce is really easy to make yourself – it literally takes about 5 minutes (the method is similar to making a simple white sauce), so if you have the right ingredients, I’d recommend giving it a try. I’ve been making my own enchilada sauce for years, and it never fails – see it used in my enchilada noodles, enchilada casserole, enchilada stuffed shells, enchilada lentils… Yeah, I’m kind of obsessed with the stuff.
However, if you’re pushed for time, or you just can’t be bothered to make your own sauce, shop-bought enchilada sauce works totally fine too!
❤️ Why You’ll Love This Recipe
- The flavours and textures are the perfect combination – these vegetarian enchiladas are spicy, saucy, salty, soft, chewy, crispy, cheesy… and any number of other things.
- The enchilada filling needs almost no pre-cooking (only the spinach needs wilting for literally 1 minute in the microwave), so this is a really quick and easy dinner to throw together.
- You can easily simplify the recipe by using shop-bought enchilada sauce, if you prefer.
- The recipe can either serve two people, if you’re serving it on its own – or, if you’re making some side dishes, you can stretch it to feed 4 (see below for some side dish ideas). It’s also really easy to double the batch if needed!
- These black bean enchiladas are ideal for heaping up with your favourite Tex-Mex toppings – a dollop of sour cream, some sliced avocado or guacamole, fresh tomato salsa, etc.
Here’s what you’ll need to make this recipe.
These ingredients assume you’ll be making your own enchilada sauce – if you’re choosing to use a shop-bought sauce, your ingredients list will look a little different.
You’ll also need a few store cupboard ingredients for the sauce, like flour and oil. See the printable recipe card below for detailed ingredient quantities.
- flour tortillas – nice big ones!
- black beans
- spring onions – these are great to use as they’re milder than regular onions, so they do really well with not being pre-cooked.
- fresh cilantro
- grated cheddar cheese
And, if you’re making your own sauce:
- tomato paste
- spices – garlic granules, cumin, smoked paprika, and hot chilli powder
- vegetable stock cube (or liquid veggie stock)
🔄 Ingredient Swaps
Feel free to make this recipe your own! The easiest way to adapt the recipe is to add different ingredients to the filling of the enchiladas. To make sure the recipe is just as quick and easy to make as my version, try to stick with ingredients that don’t need to be pre-cooked (or use leftovers that have already been cooked).
As well as (or instead of) the black beans and spinach that I used, other great filling ideas could be:
Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.
Step 1: Wilt the spinach in the microwave, and combine it with the other ingredients for the enchilada filling. Nothing else needs pre-cooking!
Step 2: If you’re making your own enchilada sauce, make it now – it only takes 5 minutes.
Step 3: Add the enchilada filling to the large tortillas, roll them up, and place them in a baking dish.
Step 4: Top with the remaining sauce and cheese, and bake!
Step 5: Serve the black bean enchiladas hot, either on their own (if only serving 2 people), or with some additional side dishes (if serving 4).
🥗 What to Serve with Black Bean Enchiladas
Sometimes I don’t bother making any side dishes to serve with enchiladas. After all, the black bean enchiladas themselves already contain protein, carbs, and a few different veggies – you don’t really need much else to go with them.
But if I’m making enchiladas for guests, or I just want the meal to feel a bit more special, a good side dish or two can go a long way.
My favourite side dishes to serve with enchiladas are:
- a simple green salad (the freshness is a great contrast to the rich sauce!)
- rice – either plain, or tomato baked rice
- plenty of dips to dollop on top, e.g. sour cream, salsa or guacamole
- fresh sliced avocado
- a few tortilla chips, to add a nice crunch
- extra roasted vegetables
If you really want to go all out, make a full-on feast with all your favourite Tex-Mex dishes! It’s a great way to feed a crowd.
💭 Recipe FAQs
Absolutely – just assemble the dish and store it with a lid in the fridge for up to a day or two, until you’re ready to bake them.
Leftover enchiladas should be stored in an airtight tub in the fridge for up to 3 days.
Yes – enchiladas are also a great option for batch cooking, as they can be frozen in an airtight tub.
The easiest option is to microwave individual portions until piping hot. You can also reheat the whole pan of enchiladas in the oven, but they may dry out a little as they’re essentially being cooked for a second time.
Spinach and Black Bean Enchiladas
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- 100 g (~ 3 1/2 oz) fresh spinach
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 3 spring onions, sliced
- Few sprigs fresh coriander (cilantro), roughly chopped
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- 1 cup red enchilada sauce (I used homemade)
- 4 large flour tortillas
- Cook the spinach in a large bowl in the microwave for around 1 minute, until it has wilted. Set aside to cool for a minute or two.
- While the spinach is cooling, add the black beans, spring onions, cilantro, and half of the grated cheese to a mixing bowl. When the spinach is cool enough to handle, give it a quick chop, and add that to the mixture too (discarding any excess liquid from the spinach). Mix well to combine.
- If you’re making your own sauce, make it now. You can see detailed instructions and process photos on the blog post about my homemade enchilada sauce – it only takes about 5 minutes.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Spread a tablespoon or two of the enchilada sauce around the bottom of a baking dish (mine measured approximately 10 x 6 inches) – this helps to stop the enchiladas from sticking. Add about half of the remaining sauce to the black bean mixture, and mix.
- Lay a large tortilla on a board, and spoon a quarter of the filling mixture in a line across the centre. Roll the tortilla around the filling, and place it in the baking dish. Repeat with the remaining filling and tortillas.
- Spread the remaining enchilada sauce on top of the rolled tortillas in the dish, and top with the remaining grated cheese.
- Bake for around 30-40 minutes, until the sauce is bubbling and the cheese has crisped up to your liking.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.