Vegan Enchiladas with Black Beans & Spinach

January 3, 2024

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These vegan enchiladas are full of a mixture of spicy black beans, corn and spinach, smothered in sauce and baked to perfection. This scrumptious Mexican-inspired fundamental dish is ideal for all the things from busy weeknights to particular events, and assured to be a success!

Plate of three Vegan Enchiladas with baking dish and bunch of cilantro in the background.

I all the time consider selfmade enchiladas as being lots of work, and sadly, due to that I are likely to keep away from them. Notably on busy weeknights I am extra inclined to make my vegan enchilada casserole, which I all the time consider as being simpler (and actually, it is scrumptious, so no complaints there!).

However legit vegan enchiladas actually aren’t powerful to make in any respect! These black bean and spinach enchiladas specifically come collectively in a flash. Make some filling, stuff it in tortillas, pour on the sauce and bake. Simple! You possibly can even make the filling prematurely.

They usually’re definitely worth the little little bit of effort that goes into rolling (which isn’t that a lot effort in any respect). They will style like they got here out of your favourite Mexican restaurant!

Soar to:

Ingredient’s You may Want

Olive oil. When you’ve got one other high-heat oil you’d favor, you are welcome to make use of it.
Onion.
Garlic.
Jalapeño pepper. This may be omitted if you would like to maintain your vegan enchiladas on the gentle facet.
Spices. You may want floor cumin and ancho chile powder, each of which can be found within the spice aisle of most supermarkets.
Black beans. We’re utilizing canned black beans to make life simple.
Water.
Spinach. The recipe requires contemporary spinach, however you should utilize two ounces of frozen spinach if you would like. Be sure that to thaw it, drain it and squeeze out as a lot extra water as you’ll be able to earlier than including it to your enchilada filling.
Frozen corn. Contemporary corn will be substituted when it is in season.
Contemporary cilantro. You possibly can skip this should you’re not a fan.
Lime juice. Use freshly squeezed juice to provide your enchiladas the most effective taste.
Salt and pepper.
Corn tortillas. Please, please, please do not use flour tortillas. Corn tortillas are the way in which to go for genuine tasting enchiladas.
Crimson enchilada sauce. You need to use selfmade vegan enchilada sauce (it is simple!), or store-bought (no judgement right here!). In the event you go along with store-bought, La Victoria model is my private favourite.
Toppings. I like my enchiladas topped with vegan bitter cream or cashew cream, sliced avocado, and chopped contemporary cilantro. Be happy to swap these out together with your favorites although. Salsa, sizzling sauce, and vegan cheese would all work effectively.

Tip: If you would like to prime your enchiladas with some shredded vegan cheese, I like to recommend sprinkling it on about midway via baking so that it’s going to have simply sufficient time to soften.

How They’re Made

The next is an in depth picture tutorial on how one can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Begin by heating your olive oil in a medium skillet. Add diced onion and cook dinner it for about 5 minutes, till it begins to melt.

Onions, garlic, and spices cooking in a skillet.

Now add the garlic, jalapeño, and spices. Prepare dinner all the things for nearly a minute, stirring always to stop something from burning.

Water being poured into a skillet of black beans.

Stir within the black beans and water. Carry the water to a simmer and let all the things cook dinner for about 5 minutes. You possibly can add a splash extra water if the combination will get too dry at any level.

Hand mashing black beans in a skillet with a potato masher.

Use a fork or potato masher to mash about half of the beans. This will provide you with some creaminess, whereas nonetheless retaining some texture from the beans that stay complete.

Skillet of black beans and spinach on a cook top.

Now stir within the spinach. You possibly can add a bit at a time if it will not all match directly. Proceed cooking the combination for a pair minutes extra, simply till the spinach is totally wilted.

Skillet of black beans with corn and chopped cilantro on top.

Take the skillet off of warmth and stir within the corn, contemporary cilantro, and lime juice. Season the filling with salt and pepper to style.

Tip: If you would like your vegan enchiladas further spicy, be at liberty so as to add your favourite sizzling sauce or some cayenne pepper to the filling at this level.

Unbaked Vegan Enchiladas in a baking dish.

Now ladle some sauce right into a baking dish. Heat every tortilla individually by putting in briefly on a sizzling skillet, then spoon just a few tablespoons of filling on the tortilla, roll it up, and place it within the baking dish. Cowl the enchiladas with the remaining sauce as you add them to the dish.

Tip: Do not skip the step of warming up your tortillas. This may make them extra pliable, in order that they’re much less more likely to crack. Typically they do crack anyway, as you’ll be able to see within the picture above, however it will have been a LOT worse if I would been working with them chilly.

Pop the baking dish into the oven and bake the enchiladas till the sauce is effervescent. Be sure that to allow them to sit for a couple of minutes earlier than dividing them onto plates and digging in.

White wooden surface set with plate of Vegan Enchiladas, baking dish, and bunch of fresh cilantro.

Leftovers & Storage

Leftover vegan enchiladas will preserve in an hermetic container within the fridge for about 4 days, or within the freezer for about 3 months.

Extra Vegan Mexican Recipes

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