These vegetarian black bean spinach enchiladas are a delicious, flavorful, and healthy meatless weeknight meal. Loaded with veggies like peppers, zucchini, and spinach, topped with enchilada sauce and melty cheese.
These vegetarian black bean enchiladas are a tried-and-true recipe in our household and a go-to on busy weeks. They take less than 45 minutes to make and impress everyone – even skeptical meat-eaters (!).
They are loaded with veggies like spinach, zucchini, and bell peppers, packed with fiber and protein, and topped with flavorful enchilada sauce and shredded cheese that melts to perfection.
How to make black bean spinach enchiladas
Prep. First, preheat the oven to 400F. Spread enchilada sauce evenly over the bottom of a 13×9” baking dish. Chop your veggies.
Cook the veggies and beans. Heat oil in a large pan over medium heat. Add the chopped bell peppers and zucchini and cook until the veggies are slightly charred and softened. Then, add black beans and cook for an additional 2 minutes. Stir in some of the enchilada sauce and let it simmer for 2 minutes. Add spinach and cook for 1-2 minutes, or until slightly wilted. Season with salt and pepper to your liking. Remove from heat. Stir in some of the shredded cheese.
Assemble the enchiladas. Use a cutting board or a large plate to assemble the enchiladas. One-by-one, lay out each tortilla. Spread the veggie bean mixture evenly into the middle of each tortilla. Then, roll up the tortilla and place it face-down into the baking pan. Repeat with all of the tortillas.
Add sauce and cheese. Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the shredded cheese evenly over the top.
Bake the enchiladas. Bake the dish uncovered for 12-15 minutes, or until the cheese has melted. Remove from the oven and serve immediately. Garnish with chopped cilantro, and enjoy!
Can enchiladas be made with flour tortillas?
Yes! I use 8-inch whole wheat flour tortillas to make these enchiladas and they are delicious.
Substitutions and Variations
You can truly make these enchiladas your own – don’t be afraid to get creative!
- Make it vegan: Use a vegan shredded cheese in place of the Mexican cheese.
- Make it gluten-free: Use corn tortillas or other gluten-free tortillas instead of the flour tortillas. Heat them over a flame for a few seconds to make them more durable.
- Swap the veggies for whatever veggies you prefer: Mushrooms would be a wonderful addition to these enchiladas.
What to serve with black bean spinach enchiladas
For a delicious and satisfying dinner, serve these black bean spinach enchiladas with:
- a simple side salad
- mango corn salsa
- fresh salsa or pico de gallo
- shrimp taco salad bowl
- chips and guacamole
How long will enchiladas keep in the fridge?
If you store these enchiladas in an airtight container in the fridge, they should last 3-5 days. When you’re ready to eat, either microwave or heat in a pan until they’re hot.
If you made this recipe, I’d love to see your creation! Don’t forget to snap a picture and tag me @thebalancedbite on Instagram. Follow along on Pinterest and Facebook for more healthy & tasty recipes!
More vegetarian bean recipes:
- Spaghetti Squash Burrito Bowls
- Vegetable Orzo & White Bean Soup
- Vegetarian Enchiladas Verdes
- Quinoa Black Bean Avocado Salad
- Enchilada Stuffed Peppers
Black Bean Spinach Enchiladas
- 15 ounces red enchilada sauce, divided
- 2 teaspoons olive oil
- 1½ cup chopped zucchini (~1 large zucchini)
- 1 medium red bell pepper, cored and chopped
- 1 15.5-ounce can black beans, rinsed and drained
- 3 packed cups baby spinach
- 1¼ cup shredded Mexican cheese
- 8 8-inch tortillas
- 2 tablespoons cilantro, chopped for garnish
- Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13×9” baking dish.
- Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
- Add black beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Add spinach and cook for 1-2 minutes, or until slightly wilted. Season with salt and pepper. Remove from heat. Mix in ¼ shredded cheese.
- Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
- Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the remaining shredded cheese evenly over the top.
- Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.