Black Bean and Spinach Enchiladas
Hearty black beans and tender spinach wrapped in soft corn tortillas, smothered in a rich red enchilada sauce and topped with melted cheese. A comforting Mexican-inspired casserole that comes together in about an hour and feeds a crowd.
For 4 servings
- prep · ~50 min
Cook the black beans.
Drain soaked black beans and transfer to a pot. Cover with fresh water, bring to a boil, then reduce heat and simmer until tender, about 45-50 minutes. Drain and set aside.
TIPBeans should be creamy inside with intact skins — taste a few to check doneness. - prep · ~15 min
Make the enchilada sauce.
1.Score the bottom of each tomato with an X. Drop into boiling water for 30 seconds, then transfer to an ice bath.2.Peel off skins, remove cores, and blend tomatoes into a smooth puree.3.Heat 1 tbsp oil in a saucepan over medium heat. Add half the minced garlic and saute until fragrant, about 30 seconds.4.Pour in the tomato puree, add cumin powder, chipotle pepper with adobo sauce, and 1 pinch of salt.5.Bring to a simmer and cook until slightly thickened, about 10 minutes. Remove from heat. - saute · ~9 min
Prepare the black bean and spinach filling.
1.Heat remaining 1 tbsp oil in a skillet over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes.2.Add remaining minced garlic and cook 30 seconds until fragrant.3.Add chopped spinach and cook until wilted, about 2-3 minutes.4.Stir in cooked black beans, smoked paprika, remaining salt, and black pepper. Cook 2 more minutes to meld flavors.5.Remove from heat and stir in lime juice. - assemble · ~10 min
Assemble the enchiladas.
1.Preheat oven to 375°F (190°C).2.Spread 1/2 cup of enchilada sauce across the bottom of a 9x13 inch baking dish.3.Warm corn tortillas briefly on a dry skillet for pliability, about 15 seconds per side.4.Spoon about 3 tablespoons of filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.5.Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheddar cheese on top.TIPWarm tortillas just before filling — cold tortillas crack when rolled. - bake · ~20 min
Bake until bubbly and golden.
Transfer the baking dish to the preheated oven and bake until the cheese is melted and the sauce is bubbling around the edges, about 20 minutes.
- garnish
Garnish with fresh cilantro and serve hot.
TIPLet enchiladas rest 5 minutes after baking — they hold their shape better when served.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak black beans overnight to ensure even cooking and creamy texture.
- 2Warm tortillas in a dry skillet until pliable — cold tortillas crack when rolled.
- 3Let enchiladas rest 5 minutes after baking so they hold their shape when served.
- 4For a spicier sauce, add extra chipotle pepper or a pinch of cayenne.
- 5Taste the beans for doneness — they should be creamy inside with intact skins.
- 6Make the enchilada sauce up to 3 days ahead and refrigerate for quicker assembly.
Adapt it for your goals.
Vegan
Swap the cheddar for a vegan shred-like brand (e.g., Violife or Daiya) or use a cashew cream drizzle — keeps the creamy finish without dairy.
high proteinHigh-protein
Add 1 cup of shredded cooked chicken or crumbled tofu to the filling for an extra protein punch that still complements the black beans.
low oilLow-oil
Skip the oil for the filling — sauté onion and garlic in a splash of vegetable broth instead, and use a no-oil enchilada sauce (blend tomatoes with roasted garlic).
jainJain
Omit onion and garlic; use asafoetida (hing) to mimic the savory base, and replace cheddar with a dairy-free melt — suits Jain dietary restrictions while keeping the dish flavorful.
smoky chipotleSmoky-chipotle
Double the chipotle pepper and add 1/2 teaspoon of liquid smoke — this turns the enchiladas into a deeply smoky, robust dish ideal for barbecue lovers.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black beans provide high-quality plant protein that supports muscle repair and keeps you full longer, making these enchiladas a hearty meat-free dinner.
Loaded with Iron
Spinach and black beans are both excellent sources of non-heme iron, which is more easily absorbed when paired with the lime juice in the filling.
High in Dietary Fiber
Black beans and corn tortillas deliver a solid dose of soluble and insoluble fiber, promoting healthy digestion and steady blood sugar levels.
Good Source of Vitamin A
Spinach and tomatoes contribute beta-carotene, which your body converts to vitamin A for healthy vision and immune function.
Low in Saturated Fat
Using just 2 tablespoons of oil and modest cheddar keeps saturated fat in check while still delivering cheese flavor.
Frequently asked questions
Yes, use two 15-ounce cans, drained and rinsed. Skip step 1 and add the beans directly to the filling in step 3.
