Very excited to share these mouthwatering Vegan Black Bean Spinach Enchiladas that can easily be whipped up in under an hour. This dish is perfect any time of the year and a great option for a weeknight dinner as well as a weekend fiesta with friends! Packed with wholesome ingredients like protein-rich black beans and refried beans, savory mushrooms and sautéed spinach, these cheesy saucy enchiladas are filling, yet refreshing and completely plant-based.
Beans are not only delicious but also a highly cost-effective and nutritious ingredient, packed with protein, fiber, and essential vitamins and minerals. Whether you're following a vegan or vegetarian diet or simply looking to incorporate more plant-based options into your meals, beans are a fantastic choice.
If you're craving another tasty black bean recipe, be sure to check out my Vegan Black Bean Burrito Bowl, where the beans are combined with sautéd vegetables, flavorful spices, and rice, creating a satisfying and wholesome meal that's bursting with flavor.
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Ingredients
These enchiladas included 2 beans: black beans and refried beans for extra flavor, texture, and plant protein. Stuffed inside are sautéed red onions, spinach and mushrooms along with a little bit of plant-based cheese. The beans and veggies get wrapped up nice and cozy in a tortilla and smothered in enchilada sauce and topped with plant-based cheese.
- Avocado oil
- Red onion
- Button mushrooms
- Spinach
- Spices: Cumin, cayenne pepper, chili powder
- Black beans - Incorporating black beans into your diet is an excellent way to boost protein intake, support digestive health, and benefit from their antioxidant properties. They offer a substantial dose of plant-based protein and fiber, ~ 15 grams of each per 1 cup! Additionally, black beans are high in antioxidants, particularly flavonoids, which help protect cells from damage and reduce the risk of chronic diseases.
- Refried beans - Vegetarian/Vegan. Did you know that not all refried beans are vegetarian or vegan? Traditional refried beans are made by cooking and mashing pinto beans. However, the additional ingredients and cooking methods used can vary, which may affect their vegetarian-friendly status. Traditional recipes and products you find in the store often include the use of lard or other animal fats. Additionally, some commercially available refried beans may contain meat-based seasonings or additives, further excluding them from vegetarian and vegan diets. The good news is there are vegetarian and vegan versions of refried beans available. These typically use vegetable oils or plant-based fats instead of animal fats. It's always a good idea to check the ingredients or labels of packaged refried beans to determine if they are vegetarian- or vegan-friendly.
- Vegan cheese of choice - I like and use Vio Life Just like Colby Jack Shreds for this recipe
- Red enchilada sauce
- Tortillas - flour (or tortilla of choice)
- Toppings: For some crunch, color and flavor I serve these enchiladas with chopped red onion, lettuce and fresh cilantro. Additionally, I love to drizzle some avocado salsa on top.
See recipe card for quantities.
Instructions
Sauté the veggies: Heat 1 tablespoon avocado oil over medium heat in large pan. Add red onion and sauté until the onions are soft and translucent (~4-5 minutes), then add the mushrooms and sauté for ~ 4 minutes. Stir in spices and finally add in spinach a few handfuls at a time, stirring as it reduces in size. Repeat with remaining spinach and cook until all of the spinach has wilted down. It will shrink considerably, I promise.
Mix the enchilada filling: Add sautéed veggies, rinsed and drained black beans, and ¼ cup vegan cheese to a medium mixing bowl and stir to combine.
Pour ¼ cup of the enchilada sauce into your baking dish and gently tilt it from side to side until the bottom of the pan is evenly coated with the sauce.
In a separate small/medium bowl add the canned refried beans along with a splash of water and stir well. You do not have to heat these. The water helps thin them about a bit and makes them more easily spreadable. Begin by filling each tortilla with ¼ cup of the refried beans running in a line down the center.
Next add a ½ cup of the black bean veggie filling down the center of the tortilla.
Fold one side over the filling, followed by the other side, creating a snug wrap. Place the enchilada seam side down against the edge of the dish.
Repeat this process with the remaining tortillas and filling, creating a row of tasty filled enchiladas in the pan.
Pour the remaining enchilada sauce evenly over the tops of the enchiladas. You can choose to leave the tips (or ends) of the enchiladas bare if you would like. Finally, add the remaining vegan cheese shreds on top.
Bake enchiladas uncovered on middle rack for 20 minutes at 400 degrees Fahrenheit (205 degrees Celsius).
When done the sauce will be bubbling and cheese will be melty.
Let enchiladas rest for 10 minutes and then top with chopped lettuce, cilantro, and red onion (or other toppings of choice).
Serve and enjoy!
Substitutions
- Tortillas - use a gluten free tortilla instead of a flour tortilla to make this recipe gluten free.
- Black beans - May use pinto beans or lentils instead of black beans. As long as they are cooked the cooking time will not change.
- Onion - you can use a white or yellow onion in place of the red onion
Variations
- Spicy - leave out the cayenne pepper to reduce the spiciness in this recipe. To increase the heat, you could add a diced jalapeño to the sautéed veggie mix or use fresh or pickled jalapeños as a topping when serving your enchiladas.
- Cilantro - if cilantro is not your thing this can easily be left off.
- Enchilada sauce - for a vibrant twist on this recipe, consider using green enchilada sauce instead of red, infusing the enchiladas with a tangy and refreshing flavor that complements the combination of black beans, spinach, and mushrooms. Green enchilada sauce, also known as salsa verde, is typically made from green chilies, tomatillos, cilantro, onions, garlic, and various spices. It has a vibrant, tangy, and slightly tart flavor profile. The green color comes from the tomatillos and green chilies used in the sauce. On the other hand, red enchilada sauce is made from red chili peppers, tomatoes, onions, garlic, and spices. It has a rich, slightly smoky, and mildly spicy flavor. The red color comes from the combination of red chili peppers and tomatoes used in the sauce.
Equipment
To make these enchiladas, you won't need any expensive equipment. You only need a basic skillet and baking dish. For these enchiladas I typically use a 9 x 13 glass baking dish.
Storage
Store these vegan black bean spinach enchiladas covered in the fridge. Good for up to 4 days.
Store toppings separately and add to reheated enchiladas when ready to eat.
FAQ
You must use a gluten free tortilla to make these enchiladas gluten free.
Yes, these enchiladas are great reheated. If fact, I often double the recipe and make two pans so we have a quick heat-and-eat meal for the week. You can reheat leftover enchiladas in a microwave (which is what I typically do) or in the oven. Store toppings separately and add to reheated enchiladas when ready to eat.
Related
Looking for other tasty plant-based recipes? Try these:
Pairing
Vegan Black Bean Spinach Enchiladas
Equipment
- 1 9 x 13 baking dish
Ingredients
- 1 tablespoon avocado oil
- 1 ½ cups red onion, chopped and divided. 1 cup will be for the filling and the rest can be used as desired for the topping (1 ½ cups = about ½ of a medium red onion)
- 6 button mushrooms, chopped
- 5-6 ounces spinach (about 5-6 cups packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 1 can (15 ounces) refried beans, vegetarian
- 1 cup vegan cheese shreds of choice, divided (I like and use Vio Life Just like Colby Jack Shreds for this recipe)
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper powder
- 2 ¼ cups red enchilada sauce Store bought or homemade, see note below on can size options if buying in the store
- 6 flour tortillas or tortilla of choice
Toppings for serving: (optional)
- red onion, chopped
- lettuce, chopped
- cilantro leaves and stems, chopped
- salsa or hot sauce of choice
- avocado
- sour cream (plant-based/vegan)
Instructions
- Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius) with one rack in the middle of the oven.
- Heat avocado oil over medium heat in a large pan. Add red onion and sauté until the onions are soft and translucent (~4-5 minutes).
- Next add the mushrooms and sauté for ~4 minutes.
- Then add in the cumin, chili and cayenne pepper followed by the spinach. Add a few handfuls of spinach at a time, stirring as it reduces in size. Repeat with remaining spinach and cook until all of the spinach has wilted down.
- Transfer the sautéed veggie mixture to a medium mixing bowl. Add the drained black beans and ¼ cup vegan cheese shreds and stir to combine all ingredients.
- In a separate small/medium bowl add the canned refried beans along with a splash of water and stir well. You do not have to heat these. The water helps thin them about a bit and makes them more easily spreadable.
Assemble the enchiladas:
- Start by pouring ¼ cup of the enchilada sauce into your baking dish, gently tilting it from side to side until the bottom of the pan is evenly coated with the sauce.
- Fill each tortilla with ¼ cup of the refried beans and a ½ cup of the black bean veggie filling, running them in a line down the center. (See photo above). Fold one side over the filling, followed by the other side, creating a snug wrap. Place the enchilada seam side down against the edge of the dish. Repeat this process with the remaining tortillas and filling, creating a row of deliciously filled enchiladas in the pan.
- Pour the remaining enchilada sauce evenly over the tops of the enchiladas. You can choose to leave the tips (or ends) of the enchiladas bare if you would like. Finally, sprinkle the remaining vegan cheese shreds on top (¾ cup).
- Place enchiladas on middle rack in oven and bake uncovered for 20 minutes. When done the sauce will be bubbling and cheese will be melty.
- Remove enchiladas from oven and let rest for 10 minutes. Before serving, top enchiladas with chopped lettuce, cilantro, and red onion. (or other toppings of choice) Serve and enjoy!
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