BLACK BEAN SPINACH ENCHILADAS

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Our favorite enchiladas! These easy vegan Black Bean Enchiladas with spinach and sweet corn are smothered in the most amazing Mexican-inspired homemade enchilada sauce.

These Black Bean Spinach Enchiladas have become something serious in our family. They’re a simple, fulfilling supper and have likewise been delighted in by visitors/organization as well.Before this formula, it never became obvious me to make my own Mexican-enlivened Enchilada Sauce. Yet, I’m so happy I did on the grounds that it’s quite basic and can be handily redone to your own taste by adding your #1 flavors (or cayenne pepper/chipotle for a kick).

There are some truly incredible sans dairy cheeses available now, yet our present top choices are Miyoko’s and Follow Your Heart. For this formula, I make the most of Miyoko’s mozzarella and Follow Your Heart’s celebration mix (which is cheddar and pepper jack).We additionally love blending this feast with Cilantro Lime Rice as an afterthought!

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Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing Mexican-inspired homemade enchilada sauce!

INGREDIENTS

FOR THE ENCHILADA SAUCE:

  • 2 Tbsp. olive oil
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour (I use GF all-purpose)
  • 2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. chili powder
  • 3 cups vegetable broth
  • Salt/pepper to taste

FOR THE ENCHILADAS:

  • 15 oz. can black beans
  • 1 1/2 cups sweet corn (I use canned or frozen & thawed)
  • 6 oz. fresh baby spinach
  • 6 green onions (thinly sliced)
  • 1/3 cup cilantro (chopped)
  • 2 tsp. ground cumin
  • 1 cup vegan cheese shreds (or nutritional yeast to taste)
  • 8 large flour tortillas (or GF tortillas or corn tortillas).

INSTRUCTIONS

MAKE THE SAUCE:

  • In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking.
  • Whisk in broth, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

MAKE THE ENCHILADAS:

  • Preheat oven to 375°F (190°C).
  • Sauté the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
  • In a large bowl, combine black beans (rinsed and drained), 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.
  • In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.
  • Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
  • Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.
  • Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.
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Notes

Made gluten-free with GF tortillas and GF flour (I use Bob’s Red Mill gluten-free all-purpose flour.)Freezer Instructions:A sweet reader, Kara, tested out this recipe as a freezer meal and found it worked great. (Thank you Kara!) Here are her instructions:“I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan – whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes.”

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