Go Back
+ servings
Black Bean Spinach Enchiladas on a plate on a white surface
Print Recipe
5 from 13 votes

Black Bean Spinach Enchiladas

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.
Prep Time10 mins
Cook Time27 mins
Total Time37 mins
Course: Main Course
Cuisine: Mexican
Keyword: black beans, enchiladas, spinach, Vegetarian
Servings: 8 enchiladas
Author: Alena Kharlamenko, MS, RD


  • 15 ounces red enchilada sauce, divided
  • 2 teaspoons olive oil
  • 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
  • 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.