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Amazing Spinach and Black Bean Enchiladas

Hold on to your sombrero! You are going to go crazy over these spinach and black bean enchiladas! Spinach, onion, jalapeño chile, black beans and lots of melty cheese, rolled up in soft corn tortillas, and covered in colorful rich sauce, this is winning Mexican food. ¡Olé!

Spinach and Black Bean Enchiladas closeup with fork

The delicious combination of healthy ingredients and two authentic sauces–everything comes together in one beautiful casserole, this festive vegetarian recipe. Everyone who tastes these enchiladas gives them a big thumbs up.

Click here to PIN Spinach and Black Bean Enchiladas!

Here, north of the border, we’re about to celebrate Cinco de Mayo, quite a gringo holiday, bigger than celebrated in Mexico. Not everyone knows why we mark this day so heartily, but the chips, salsa, and beer are front and center and we’re all looking forward to some good Mexican food.
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Have you ever noticed that many Mexican dishes feature red, green, and white colors, mimicing the stripes in Mexico’s flag? For instance, these mouthwatering enchiladas waving red sauce on one side and green sauce on the other, with creamy white drizzles down the middle. ¡Viva Mexico!

Vertical pan of baked Spinach and Black Bean Enchiladas

The whole enchilada—here’s all the recipe details for your spinach and black bean enchiladas:

  • Feel free to use either canned black beans or beans you’ve cooked from scratch. Here’s how to cook black beans in the pressure cooker.
  • To make it easier, you can certainly bathe your enchiladas in just one sauce.
  • Choose either purchased or homemade enchilada sauce. Here’s my recipe for green enchilada sauce. And my homemade authentic red enchilada sauce.

assembling Spinach and Black Bean Enchiladas

  • You will like my lower calorie spray-and-bake method for softening corn tortillas. Easy and quick—six tortillas to a pan and 5 minutes in the oven. (Mexican cooks fry their corn tortillas in hot oil to make them pliable, and so they don’t easily absorb the sauce.)
  • Whenever you cook leafy greens like spinach, brighten them with something acidic. The apple cider vinegar in today’s enchilada filling does just that!
  • If your store sells them, try Mi Rancho organic corn tortillas. Their old-world rich corn flavor and hearty texture makes stellar tacos and enchiladas.

I love healthy homemade Mexican food. Can you tell? Here are some more vegetarian recipes to tickle your taste buds:

Happy Cinco de Mayo! Put on your apron and whip up something delicious and celebratory!

Spinach and Black Bean Enchiladas baked, pan angled

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For more vegetarian recipe ideas, peruse my Pinterest boards.

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For a photo sequence assembling these enchiladas, check out the circle labeled “Enchiladas!” in my Instagram profile.

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If you like this recipe, I’d be grateful if you’d give a ✮✮✮✮✮ rating on the recipe card below.

5 from 7 votes
Spinach and Black Bean Enchiladas closeup featured
Outstanding Spinach and Black Bean Enchiladas
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 
Make these easy with canned black beans, baby spinach, and purchased enchilada sauce. Or go all out with cooked-from-scratch beans, garden spinach, and homemade sauce. Serve with a crisp green salad with cumin lime dressing. Makes one large casserole, serves 6.
Course: Main Course
Cuisine: Mexican, Vegetarian
Servings: 12 enchiladas.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 5 ounces baby spinach, or 1 bunch fresh spinach, washed well and coarsely chopped
  • 1 tablespoon olive, avocado, or grapeseed oil
  • 1 medium onion, diced in 1/4-inch pieces
  • 1 or 2 cloves garlic, minced
  • 1 jalapeño chile, seeds removed, minced
  • ¼ cup chopped cilantro leaves, some stems ok
  • 1 teaspoon dried oregano
  • 1 ½ cups black beans, one (15-ounce can, drained) (see note)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon fine sea salt
  • 12 corn tortillas
  • Cooking spray, as needed
  • 3 cups grated Monterey Jack cheese, about 8 ounces
  • 1 cup red enchilada sauce (see notes)
  • 1 cup green enchilada sauce (see notes)
  • Plain whole milk Greek yogurt or sour cream, as needed
Instructions
  1. Heat the oil in the largest skillet you have over medium heat. Stir and cook the onion, garlic and chile until the onion is translucent, about 8 minutes. Add the spinach, stirring occasionally until the spinach has wilted. (In a smaller diameter skillet, you may need to add a portion at a time until all of the spinach has wilted.)

  2. Add the cilantro, oregano, and salt; cook and stir a few more minutes. Stir in the black beans. Season with the vinegar. Taste, adding more salt if you think it’s needed.
  3. Pre-heat oven to 350° F. Spray or rub a small amount of oil in a 9 x 13-inch baking dish. Spread about ¼ cup enchilada sauce on the oiled dish.

  4. Place tortillas on baking sheets, 6 tortillas to a pan. Lightly spray both sides of the tortillas with cooking spray. Bake about 5 minutes, until pliable.

  5. Sprinkle 3 to 4 tablespoons of the spinach and bean mixture down the middle a softened tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.

  6. Pour the enchilada sauce over the rolled tortillas, making sure to cover the ends. Sprinkle with more cheese. Cover and bake until heated through, 20 to 25 minutes.
  7. Spread the Greek yogurt down the center of the pan and sprinkle with chopped cilantro leaves. (I used a pastry bag to squiggle on the yogurt.
Recipe Notes
  • Canned black beans or home-cooked—it doesn’t matter. That said, I’m a huge proponent of cooking beans from scratch—especially using a pressure cooker.
  • Enchilada sauce can be homemade or store-bought. For many years, I used canned enchilada sauce, but since I’ve become more of a label reader, I can hardly bring myself to use canned. Not that I don’t on occasion. 😉 I did find a cleaner ingredient red enchilada sauce, though as far as I can tell it’s only available online.
  • Tip: For the green enchilada sauce in this recipe, I bought 2 cans of green salsa, which have a pretty clean ingredient list. I reduced the salsa in a saucepan so it was about as thick as the red enchilada sauce.
  • If you like this recipe or find it useful, I’d so appreciate a 4 or 5 star rating. Rating is done by clicking on the stars above.

** This is an update of the spinach and black bean enchilada recipe I migrated over from my old muffintalk blog. Now with photos.

4 comments

  • Suzy

    OMG! I am making these asap! Thanks Letty! Reply · 1 May, 2018

  • Petar

    Yummy delicious Letty! I love going to Rancho Mkt for the produce and fresh tortillas! Cilantro was 5 big bunches for a buck – my entire bill for all the ingredients was less than $20! I made the verde sauce wth all fresh ingredients blended and reduced to thicken. ***** 5 Star! Reply · 3 May, 2018

    • Thank you Petar! Your thumbs up means a lot to me. Reply · 4 May, 2018

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