5-Ingredient Vegetarian Black Bean and Spinach Enchiladas

Enchiladas are a dreamy, cheesy, Mexican-inspired casserole, basically. And these vegetarian black bean and spinach enchiladas contain just five ingredients, which means you’re that much closer to a delicious dinner tonight.

These 5-ingredient enchiladas are simple, but they are filling, so easy to make and delicious. And, like all enchiladas, they are going to freeze up beautifully if that’s where you want to put them as part of your meal prep planning!

By the way, if these look TOO simple, I do have a more complex enchilada recipe here (for WWL members only, but please join!). That recipe includes homemade enchilada sauce, this one free on the website below doesn’t. And if you can’t find tortillas or don’t like them, you can swap them out for pasta and make an enchilada bake, which also has its merits!

How to customize these vegetarian black bean enchiladas

Change the protein:

The protein in this recipe is black beans. But you can use shredded chicken, ground turkey or ground beef if you want. Pinto beans, refried beans, or red beans are good too, or some combination thereof.

If you’re vegan/vegetarian, you can swap black beans out for another bean (red beans, pinto beans, chickpeas) or use veggie meat “crumbles.” Chopped up mushrooms would also be a delicious protein-packed option.

Change the veggies:

This recipe calls for spinach because it’s easy and mixes well with beans, but you can swap that out for any other dark leafy green (swiss chard, kale, etc).

You can also use mushrooms, peas, shredded carrots, chopped sweet potato, chopped bell pepper or zucchini would be easy options.

Tweak the tortilla choice:

I love white flour regular tortillas because in my experience, they hold up well for meal prep, have great texture, are easy to work with and taste so good!

But if you want to use multigrain or whole wheat that works, too. Gluten-free tortillas always work as needed, just be aware that sometimes corn tortillas can get a little dried out in the oven more quickly than wheat ones.

If you can’t find tortillas, I recommend checking out the pasta bake version of this recipe because you can easily mix the black beans, spinach, enchilada sauce and cheese with cooked pasta (then bake it) to make a similar 5-ingredient meal.

Can’t find enchilada sauce?

Here are the ingredients to make it! Put all these ingredients in a small saucepan and cook on medium heat until everything is completely incorporated. It’s super easy.

• 1 TBSP flour of your choice
• 2 TBSP olive oil
• 2 tsp chili powder
• 1/2 cup broth(veggie) or water
• 8 oz tomato sauce canned (I’ve used regular pasta sauce in a pinch–just make sure it’s kind of plain if you can!)
• 1 tsp onion powder
• 1 clove garlic minced
• salt and pepper to taste

I can’t wait for you to try these vegetarian black bean and spinach enchiladas! If you’re looking for a different flavor profile, our meal prep-friendly green enchiladas are fantastic!

MORE AMAZING TEX-MEX INSPIRED RECIPES

• Green Enchiladas
• Meal-Prep Friendly Jackfruit Tacos with Elote
• Breakfast Taco Bowls
• Vegan Cauliflower Tacos with Chunky Salsa

How to add more volume or double this recipe:

To double this recipe, simply double the ingredients! You’ll need two baking dishes or you’ll have to cook them in batches to get it done.

To add more volume, start with adding another vegetable to your filling. I’d choose mushrooms, bell peppers or zucchini as easy, tasty additions. If you eat meat, you could also easily add shredded chicken breast or ground meat to filling for more volume.

How to store and reheat these enchiladas

These enchiladas can last in the fridge for up to 4 days in a covered, air-tight container. They’re freezer-friendly for up to 6 months. Feel free to reheat them in the microwave, in the oven or on the stove.

Happy prepping!