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Spinach and Black Bean Enchiladas

Kid friendly
Notes

Recipe Notes

  • Use fresh spinach or other greens instead of frozen. Stovetop: cook rinsed greens over medium-low heat, stirring now and again, for 3 to 4 minutes until cooked through. Microwave: heat in a covered dish for 30 seconds to 2 minutes, depending on the microwave's power.
  • Try corn tortillas instead of whole wheat flour tortillas.
  • Serve enchiladas with your favorite hot sauce or salsa.

Make your own enchilada sauce!

¼ cup (2 ounces) tomato paste

¼ cup flour

2 teaspoons cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon chili powder

1/8 teaspoon pepper

3 cups low-sodium broth (any type)

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.
Video

Ingredients

1 package (10 ounces) frozen spinach, thawed or 1 pound fresh spinach, cooked (see Notes)
1 1/2 cups cooked black beans (or one 15-ounce can, drained and rinsed)
1 ½ cups corn, fresh or frozen and thawed (or one 15-ounce can, drained and rinsed)
3 green onions, thinly sliced
⅓ cup chopped cilantro
2 cups (8 ounces) shredded mozzarella cheese, divided
3 cups enchilada sauce (or one 28-ounce can)
8 whole-wheat flour tortillas (7 to 8-inch diameter)

Instructions

  1. Wash hands with soap and water.
  2. Preheat oven to 375 degrees F. 
  3. Drain extra water from spinach and chop.
  4. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.
  5. Lightly grease a 9x13-inch baking dish. Add a small amount enchilada sauce and spread to cover the bottom.
  6. Fill tortillas with spinach mixture.  Roll up tightly and place seam side down in the baking dish.
  7. Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.
  8. Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly.  Serve warm.
  9. Refrigerate leftovers within 2 hours.

Notes

  • Use fresh spinach or other greens instead of frozen. Stovetop: cook rinsed greens over medium-low heat, stirring now and again, for 3 to 4 minutes until cooked through. Microwave: heat in a covered dish for 30 seconds to 2 minutes, depending on the microwave's power.
  • Try corn tortillas instead of whole wheat flour tortillas.
  • Serve enchiladas with your favorite hot sauce or salsa.

Make your own enchilada sauce!

¼ cup (2 ounces) tomato paste

¼ cup flour

2 teaspoons cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon chili powder

1/8 teaspoon pepper

3 cups low-sodium broth (any type)

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.
Photo of Spinach and Black Bean Enchiladas
Prep time: 15 minutes
Cook time: 20 minutes
Makes: 8 enchiladas
Nutrition Facts: View Label

Comment

This was such a sweet, simple, and comforting dish! Perfect on a cool summer evening if you're craving something a little more hearty.

There is a corn allergy in my household so we went without--but fresh spinach, black beans, cheese, and enchilada sauce are a killer combination. I found that a 5oz container of fresh spinach was the perfect amount as a substitute for the 10oz of frozen! It cooks down in the oven, just not all the way as the frozen would have. Depending on what you have in your kitchen and your spinach preferences, it's delicious either way :)

Wow this was easy and tasted great!  We used fresh kale and warmed it in the micro a few minutes before chopping it.  We also warmed the tortillas first in the micro which made them easier to roll.  And it was great the next day too!