Creamy Spinach, Black Bean and Corn Enchiladas
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.
Servings: 7
Calories: 375kcal
Cost: $10
Equipment
- Dutch oven or large pot/skillet to cook the filling
Ingredients
- 1 sweet yellow onion diced
- 4 cloves garlic minced
- 1 bell pepper diced
- 8 ounces frozen corn
- 10 ounces frozen chopped spinach thawed
- 8 ounces vegan sour cream store-bought or homemade
- 1 teaspoon Cholula hot sauce optional
- sea salt to taste
- freshly ground black pepper to taste
- 14 corn tortillas
- 15 ounces canned black beans drained and rinsed
- 30 ounces red enchilada sauce (store-bought or homemade)
Instructions
Cook the filling
- Preheat oven to 350°F. Preheat dutch oven or large skillet over medium heat. Add onions and garlic and cook for 5 minutes, stirring regularly. Add a tablespoon of water if they start to stick.1 sweet yellow onion, 4 cloves garlic
- Add bell peppers and cook for a few minutes. Then, mix in corn and heat it up.1 bell pepper, 8 ounces frozen corn
- Add spinach. Increase heat to medium-high to help evaporate the liquid. Stir frequently to prevent sticking/burning. Once spinach is heated through, turn off heat.10 ounces frozen chopped spinach
- Stir in vegan sour cream, Cholula hot sauce (optional) and season with sea salt and freshly ground black pepper, to taste.8 ounces vegan sour cream, 1 teaspoon Cholula hot sauce, sea salt, freshly ground black pepper
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.14 corn tortillas
- 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 spinach filling and some black beans. 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.30 ounces red enchilada sauce, 15 ounces canned black beans
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.
Nutrition
Serving: 2enchiladas | Calories: 375kcal | Carbohydrates: 68g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 1524mg | Potassium: 619mg | Fiber: 12g | Sugar: 14g | Vitamin A: 6098IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 4mg
