Description
Delicious Texas-Mexican Spinach Enchiladas made with plant-based ingredients.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup cooked black beans, rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded vegan cheese (optional)
- 1–2 Tbsp oil or water (for sauté)
Instructions
- Preheat oven to 375°F/190°C.
- Sauté onion and garlic for 3–4 minutes.
- Add tomatoes and cook for 2–3 minutes to reduce.
- Add spinach, beans, corn, cumin, chili powder, salt, and pepper, and cook for 3–4 minutes until wilted.
- Warm tortillas by microwaving with a damp towel for 45–60 seconds or briefly dipping in oil for 5–10 seconds.
- Spread 1/2 cup of sauce in a 9×13 dish.
- (Optional) Dip tortillas in warm sauce.
- Fill each tortilla with approximately 1/4 cup of filling and roll seam-side down.
- Pour remaining sauce over the filled tortillas and top with vegan cheese if using.
- Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes.
- Let rest for 5 minutes before serving; garnish if desired.
Notes
- For a spicier version, add more chili powder.
- Can substitute black beans with pinto beans if preferred.
- Vegan cheese is optional but adds creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg