Living in California for over 30 years, I have always loved classic Mexican food, which is easily found in my area of Southern California. This is one of my favorite traditional food cultures because there are so many plant-based options, including burritos, vegetarian tacos, and string beans with rice. That’s why I try so many classic dishes in my own home. That’s why I love this super easy, delicious, 100% plant-based (vegan) recipe for Black Bean Spinach Enchiladas with Green Enchiladas. With flavors of black beans, plant-based cheese, cilantro, and spinach—all rolled into a whole-wheat tortilla—this healthy enchilada recipe is an easy meal to serve.
This affordable meal has just 8 ingredients, can be found in almost any supermarket, and is nutritious, packed with fiber, protein, vitamins, minerals and antioxidant compounds. Your whole family will love this meal! You can also learn how to bake enchiladas easily with this recipe. What to serve with enchiladas? This recipe is the perfect balance of whole grains and plant-based protein. So just pair it with a crisp salad, like a Vegan Kale Caesar Salad, and you’re good to go. You can make this recipe gluten-free by using gluten-free tortillas or corn tortillas. Try using homemade cashew cheese instead of store-bought cheese.
While I do love traditional Mexican food, I’m not a true expert on the dish and I invite you to check out the work of my fellow nutritionist Dalina Soto, MA, RD, LDN. Like all traditional foods, Mexico’s cultural way of eating is steeped in beauty and health, which also coincides with California’s history. Some of the foods that grow abundantly in my biotope as part of these traditional ways of eating include citrus, rice, squash, beans, avocados, chia seeds, leafy greens, grapes, peppers, and more! This delicious classic recipe is affordable and can be on your table in about 30 minutes.
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Black Bean and Spinach Enchiladas This vegan recipe for green enchiladas features the flavors of black beans, cilantro, and spinach for a classic, easy dinner that you can have on the table in about 30 minutes.
- 1 (10 oz) jar or jar of green enchilada sauce
- 6 Large (about 2 ounces each) whole wheat tortillas (i.e. whole wheat, corn)
- 3 cups Cooked or canned (approx. two 15 oz can) black beans, rinsed and drained
- 1 (14.5 oz) canned tomatoes, diced, drained (or 2 medium tomatoes, chopped)
- 2 cups Packaged fresh spinach
- 3 Green onions, chopped (plus extra for garnish if desired)
- 1/3 cup Fresh cilantro, chopped (plus extra for garnish if desired)
- 1 cup Plant-based shredded cheese (or try cashew cheese)
- Preheat oven to 375 F.
- Pour ½ cup enchilada sauce into the bottom of a large baking dish (9 x 13 inches).
- Assemble enchiladas. In center of each tortilla place: 1/2 cup beans, 1/4 cup tomatoes, 1/3 cup spinach, 2 tablespoons scallions, and 1 tablespoon cilantro. Roll up burrito style and place each enchilada, seam side down, on a baking sheet.
- Cover with the remaining enchilada sauce and spread the enchiladas evenly with a spoon.
- Sprinkle with plant-based cheese (or cashew cheese). Bake uncovered for about 35 minutes, until golden brown.
- Garnish with additional scallions and cilantro, if desired. Serve immediately.
notes
You can make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- category: main course
- gourmet food: mexican american
Keywords: Vegan enchiladas, enchilada recipes, green enchiladas
For other easy plant-based entrees, try these:
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