Vegan Spinach Enchiladas

4.60 from 15 votes

Tortillas filled with sauteed spinach, black beans, and cheese then topped with spicy enchilada sauce for an easy dinner so good it will knock your socks off!

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings enchiladas

Calories 462kcal

Author Ligia Lugo

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.

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