Vegan Black Bean Spinach Enchiladas
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.
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!
Notes
*Serving size: 2 enchiladas
For the red enchilada sauce you can use 2-10 ounce cans or get 1-28 ounce can and save the extra for another time/recipe. You can store open enchilada sauce in an airtight jar in the fridge for up to a week or freeze it for 3-4 months.
Placing enchiladas seam side down helps them stay rolled.