5-Ingredient Vegetarian Black Bean and Spinach Enchiladas
Servings Prep Time
3meals 5minutes
Cook Time
Servings Prep Time
3meals 5minutes
Cook Time
  • 1TBSP olive oil
  • 30oz can of black beansrinsed and drained
  • salt and pepper to taste
  • 1tsp cumin
  • 1tsp chipotle powdersub chili powder
  • 6cups spinachchopped
  • 1cup shredded cheddar cheesesub non-dairy cheese as needed
  • 10oz enchilada saucesee notes below if you can’t find this
  • 6medium tortillassub pasta, see notes
  • cooking spray
  • 1/2cup cilantrooptional
  1. Preheat your oven to 400 F.
  2. Add 1 TBSP oil to a skillet over medium heat, followed by the black beans (both cans, rinsed and drained). Add salt and pepper to taste, cumin and chipotle powder/chili powder. Stir and cook for about 5 minutes, until the beans get a little soft. Then add the spinach and cover the pan to let the spinach steam and cook down, about 5 minutes. Stir the spinach and beans together, then add 1 TBSP enchilada sauce and 3/4 cup shredded cheese. Stir it all up turn off the heat.
  3. Spray a 9×13 baking dish with cooking spray. Pour 1/2 of the remaining enchilada sauce inside the pan and spread it around the bottom with a spatula.
  4. Assemble the enchiladas: You’re making 6 total enchiladas (2 per serving) so add about 1/3-1/2 cup of filling to each tortilla. Add filling to the middle and roll up the tortilla, then place it seam down in the prepared baking dish. Repeat the process 5 more times.
  5. Pour the remaining enchilada sauce over the tortillas, followed by the remaining cheese (1/2 cup). Bake uncovered for 15-20 minutes, until you can see the sauce bubbling a bit.
  6. Let the enchiladas cool for 15-20 minutes, then carefully divide them between 3 meal prep containers. Top with cilantro if using.
Recipe Notes

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!)
  • 1 tsp onion powder
  • 1 clove garlic minced
  • salt and pepper to taste