These creamy spinach, corn and black bean enchiladas are such a crowd-pleasing TexMex dish! Easy to make and simple to scale up for meal prepping. Bonus: they are vegan, plant-based, oil-free and gluten-free.
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Dinner
Cuisine: TexMex
Keyword: creamy spinach black bean enchiladas, vegan black bean enchiladas
Preheat oven to 350°F. Preheat dutch oven or large skillet over medium heat. Add onions and bell peppers and cook for 5 minutes, stirring regularly. Add a tablespoon of water if they start to stick.
Add garlic and sauté 1 minute.
Add spinach and frozen corn. Increase heat to medium-high to help evaporate the liquid. Stir frequently to prevent sticking/burning. Once spinach and corn are heated through, turn off heat.
Stir in black beans, vegan sour cream, Cholula hot sauce (optional) and season with sea salt and freshly ground black pepper, to taste.
Assemble the enchiladas
Warm corn tortillas over gas stove burner on low heat setting one at a time for 20 seconds on each side. This will add a touch of smoky charred flavor to the tortillas from the fire. Or, you can warm all 14 tortillas on a plate in the microwave for 45-60 seconds total, flipping the stack of tortillas halfway through. (If you don't warm the tortillas first, they will crack when you try to fill and roll them.) Keep them warm inside a clean dish towel while you assemble your enchiladas.
To assemble enchiladas, pour one (15 ounce) can of red enchilada sauce at the bottom of a 13x9 inch baking dish. Fill one tortilla at a time with up to ¼ cup of mixture. Then, roll tortilla up like a taquito and place the open/folded over side down into the sauce, so it stays put. Repeat until you've filled all 14 tortillas. Line them up one after the other, overlapping them slightly in the baking dish. Pour the other can of enchilada sauce over the tortillas.
Bake the enchiladas
Bake in a 350°F oven for about 30 minutes, or until the sauce is bubbly on the sides/corners.
Serve with extra vegan sour cream, pico de gallo and Spanish rice or salad.
Notes
Substitution Options:
Corn tortillas - sub with tortilla of your choice that can be heated, like wheat, spelt, or corn mix
Red enchilada sauce - sub with green enchilada sauce, if you wish, or mix the two. Look for an oil-free enchilada sauce.
Black beans - sub with another cooked bean of your choice, but I like black beans the best in this dish
Frozen chopped spinach - sub with fresh spinach, but make sure you chop it and use the same weight (10 ounces).
Frozen corn - sub with drained canned corn kernels
Bell pepper - sub with mini sweet peppers
Sweet yellow onion - sub with yellow, red or white onion
Fresh garlic cloves - sub with jarred minced garlic (1 tablespoon) or granulated garlic (1 teaspoon)
Vegan sour cream - homemade cashew cream is really so good in this! If you can, make it. It doesn't take long and you'll find you use it for so many other dishes. Homemade sunflower seed cream can be substituted. Or, store-bought vegan sour cream.
Cholula hot sauce - sub with your favorite hot sauce, like Valentina or Tabasco