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5-Ingredient Vegetarian Black Bean and Spinach Enchiladas

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 meals


  • 1 TBSP olive oil
  • 30 oz can of black beans rinsed and drained
  • salt and pepper to taste
  • 1 tsp cumin
  • 1 tsp chipotle powder sub chili powder
  • 6 cups spinach chopped
  • 1 cup shredded cheddar cheese sub non-dairy cheese as needed
  • 10 oz enchilada sauce see notes below if you can't find this
  • 6 medium tortillas sub pasta, see notes
  • cooking spray
  • 1/2 cup cilantro optional


  • Preheat your oven to 400 F.
  • 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.
  • Spray a 9x13 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.
  • 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.
  • 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.
  • Let the enchiladas cool for 15-20 minutes, then carefully divide them between 3 meal prep containers. Top with cilantro if using.


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