Spinach Enchiladas- Tortillas stuffed with fresh sauteed spinach, black beans, and cheese, then topped off with a spicy homemade enchilada sauce for an easy weeknight dinner that will have the whole family begging for more.
Mmm, enchiladas. Who doesn't love a delicious Mexican-inspired dish? But if you're vegan, you might be thinking that your enchilada options are limited. Not anymore! This enchilada recipe is just the recipe you've been searching for! These fresh spinach enchiladas are not only vegan, but they're also delicious and packed with mouthwatering flavor.
Vegan spinach enchiladas are amazing, but it's also easy to make. You only need a few simple ingredients to create this dish, making it perfect for a weeknight meal. The enchiladas are filled with fresh spinach and cheese and then smothered in a spicy homemade enchilada sauce that will leave you wanting more. So if you're looking for a new and exciting vegan meal option, be sure to give this recipe a try.
Why You'll Love This Spinach Enchilada Recipe
Perfect For Weeknights- This spinach enchilada recipe is the ideal meal for busy weeknights! It's quick, easy, and can be made in under an hour.
Full Of Flavor- These vegan enchiladas are packed with flavor! The combination of fresh herbs, flavorful spices, and creamy vegan cheese is sure to please even the pickiest of eaters.
Easy To Find Ingredients- No searching high and low for ingredients to make these enchiladas. All of the ingredients can be found at your local grocery store.
No Complicated Equipment- You won't need any fancy equipment to make these enchiladas. A simple skillet and a baking dish are all you'll need to create this delicious meal.
A Real Crowd-Pleaser- These vegan spinach enchiladas are so delicious that even your non-vegan friends will love them!
Equipment Needed To Make These Spinach Enchiladas
- Saucepot
- Whisk
- Mixing Bowl
- Baking Dish
- Measuring Cups
- Measuring Spoons
Ingredients For Vegan Spinach Enchiladas
For The Sauce:
- Olive or Vegetable Oil
- Tomato Paste
- Flour
- Onion Powder
- Garlic Powder
- Chili Powder
- Salt
- Black Pepper
- Cumin Powder
- Vegetable Broth
For The Enchiladas:
- Flour or Corn Tortillas
- Olive Oil
- Spinach
- Black Beans
- Corn
- Vegan Cheese
- Spring Onion or Cilantro
How To Make Spinach Enchiladas
To make vegan spinach enchiladas, begin by making the sauce. In a saucepan, heat the oil over medium heat. Add tomato paste and dry ingredients, then gradually whisk in the vegetable broth as it cooks for about a minute. Simmer until the sauce has thickened and set aside.
Once the sauce is ready, make the enchiladas. In a skillet, heat oil and sauté spinach until just wilted. Combine black beans, corn, some of the cheese, and cooked spinach in a separate mixing dish.
Preheat the oven to 375°F. Spread sauce across the bottom of an 8-inch baking dish and begin filling tortillas with the prepared fillings. Roll up each enchilada, place it in a baking dish, pour the remaining sauce over the enchiladas, and top with additional cheese. Bake the enchiladas for about 20 minutes or until heated thoroughly.
Serve warm, garnished with spring onions or chopped cilantro.
What to Serve/Pair With Your Vegan Spinach Enchiladas
These delicious vegan spinach enchiladas go great with a variety of sides. I like to serve them with some refried beans, grilled vegetables, and a simple green salad. You could also pair them with a tasty vegan soup or stew.
Whether you're looking for an impressive dish to serve at your next dinner party or simply searching for a delicious and easy weeknight meal, look no further than these vegan spinach enchiladas! These enchiladas are sure to be a hit with the entire family, filled with healthy ingredients and bursting with flavor.
Popular Substitutions & Additions
Want to make this recipe your own? Here are some popular substitutions and additions that you can try:
Tortillas– You can use either corn or flour tortillas for this recipe. If you're looking for a gluten-free option, be sure to use corn tortillas.
Spinach– Feel free to use any type of greens you like in this recipe. Kale, chard, and collard greens would all work well.
Black Beans– You can use any beans you like or have on hand. Pinto beans, white beans, and lentils would all be delicious in this dish.
Vegan Cheese– There are many types of vegan cheese on the market these days. I like to use the Daiya brand, but feel free to use whatever you want or can find.
Cilantro– If you're not a fan of cilantro, you can use green onions or chives as a garnish.
How To Reheat & Store Vegan Enchiladas
What Is The Best Way To Store Spinach Enchiladas?
Vegan spinach enchiladas should be stored in an airtight container in the refrigerator.
How Long Will Vegan Spinach Enchiladas Last In the Fridge?
These vegan enchiladas can be kept in the fridge for up to 5 days if stored correctly in an airtight container.
Can I Freeze Vegan Enchiladas?
Yes, you can freeze vegan spinach enchiladas. Simply place them in an airtight container and store them in the freezer for up to 2 months. Reheat in the oven at 350 degrees until warmed through when ready to eat.
How To Reheat Spinach Enchiladas?
Reheat spinach enchiladas in the oven at 350 degrees until warmed through. Reheating will usually take about 15-20 minutes from the refrigerator or about an hour if frozen.
Spinach Enchiladas FAQs
What Are The Best Tortillas For Vegan Enchiladas?
Any type of tortilla will work for this recipe, but I prefer to use corn tortillas. They are more authentic and have a better flavor than flour tortillas.
Do I Have To Use Oil In These Spinach Enchiladas?
No, you don't have to use oil in this recipe. The enchiladas will be just as delicious without it!
Can I Make The Sauce Ahead Of Time?
Yes, the sauce can be made ahead of time and stored in the fridge for up to 5 days or in the freezer for up to 2 months.
What If I Don't Have Vegan Cheese?
If you don't have vegan cheese, you can use regular cheese or omit it altogether. The enchiladas will still be delicious!
I Don't Have Black Beans. Can I Use Another Type Of Bean?
Yes, you can use any type of beans that you like in this recipe. Pinto beans or white beans would be a good substitute for black beans.
My Enchiladas Are Dry. What Can I Do?
If your enchiladas are dry, you can add more sauce or cheese to them. You can also try adding a bit of water or vegetable broth to the pan before baking them.
Don't Forget To Come Back And Let Me Know How Your Vegan Spinach Enchiladas Turned Out!
Vegan Spinach Enchiladas
Ingredients
For the sauce:
- 1 tbsp oil vegetable or olive
- ¼ cup tomato paste
- ¼ cup flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin powder
- 3 cups vegetable broth
For the enchiladas
- 6 flour tortillas or corn tortillas
- 1 tbsp olive oil
- 4 oz. Spinach
- 2 cups can black beans rinsed, drained
- 1 ½ cup can corn rinsed, drained
- 1 cup Vegan cheese (reserve ¼ cup for topping)
- Spring onion for garnish or chopped cilantro
Instructions
To Make the Sauce
- In a saucepot, over medium-high heat, heat oil.
- Add tomato paste, flour, and spices. Cook for 1 minute.
- Whisk in, gradually, the vegetable broth, until you have a smooth mixture.
- Simmer the mixture for 6-8 minutes or until thickened. Set the sauce aside.
To Make the Enchiladas
- Heat olive oil in a skillet. Add spinach and cook until just wilted.
- In a bowl, combine black beans, corn, ¾ cup of Vegan cheese, and cooked spinach. Give it a good stir.
- Preheat the oven to 375F.
- Pour ¼ cup of the sauce into an 8-inch baking dish.
- Fill tortillas with the prepared filling. Roll each and place in a baking dish.
- Pour the remaining sauce over the enchiladas and top them with reserved cheese.
- Bake the enchiladas for 20-22 minutes.
- Serve enchiladas warm, garnished with spring onions or chopped cilantro.
Shellie
Had these tonight. Absolutely delicious! My tortillas were pretty small so I ended up with 8 enchiladas and have a lot of filling leftover. That won't last long. Thanks for this recipe. We'll definitely be having this again.
Earl
This dish is absolutely amazing! One of the best vegan dishes I have eaten. It is so good that you don't need or even want meat.