Warm, cheesy enchiladas filled with a spiced black bean and wilted spinach mixture topped with tangy red enchilada sauce and melted cheese. Bright lime and cilantro add fresh contrast to each hearty, plant-forward bite.
Cozy Weeknight Black Bean & Spinach Enchiladas
Warm, cheesy enchiladas that turn pantry staples—corn tortillas and black beans—into a vibrant, plant-forward dinner with a bright lime finish.
When you want something comforting but not fussy, these enchiladas fit the bill: a spiced black bean filling threaded with wilted spinach, rolled into corn tortillas, and finished with tangy red enchilada sauce and gooey melted cheese. The contrast is what makes them sing—creamy beans with a little bite, silky wilted greens, and the light smokiness from cumin and smoked paprika. They’re hearty enough to satisfy but still feel fresh thanks to lime and cilantro at the end.
A few simple technique choices make a big difference. Sautéing onion and garlic until soft builds a sweet base, and browning the spices wakes up their aroma. Lightly mashing about a third of the beans gives a pleasant, slightly chunky texture that helps the filling hold together without becoming pasty. Add the spinach in batches so it wilts evenly, then squeeze in lime to lift the flavors. Warm the corn tortillas briefly so they won’t crack when you roll them, and oil the baking dish and ladle a little sauce into the bottom so nothing sticks.
Baked until the sauce is bubbling and the cheese gets those lacy, toasted edges, these enchiladas deliver contrast in every bite—melty interior, slightly crisped tortilla rims, and a bright finish. A scatter of cilantro and an extra squeeze of lime right before serving keeps each forkful lively and balances the richness.
Make-ahead friendly: assemble them, cover, and refrigerate for up to a day, or freeze before baking for longer storage. They reheat beautifully, so they’re great for leftovers, meal prep, or a no-fuss dinner when you want something satisfying and plant-forward. Serve with a simple salad, rice, or sliced avocado for a complete meal.
Ingredients
How to Make Black Bean Spinach Enchiladas
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and pour 1/2 cup of the enchilada sauce into the bottom to prevent sticking.
- Heat the olive oil in a large skillet over medium heat; add the chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper; add the drained and rinsed black beans and 1/4 cup vegetable broth. Cook 3–4 minutes, lightly mashing about one-third of the beans with a spatula to create a slightly chunky filling.
- Add the spinach in batches, stirring until wilted and combined with the bean mixture; remove from heat and squeeze in the juice of half the lime. Taste and adjust seasoning if needed.
- Warm the corn tortillas for pliability by wrapping them in a damp kitchen towel and microwaving 30–45 seconds, or briefly heating them in a dry skillet. Dip each tortilla in the remaining enchilada sauce, spoon about 1/3 cup of the filling down the center, sprinkle a little shredded cheese, and roll tightly.
- Place filled enchiladas seam-side down in the prepared baking dish. When the dish is full (about 8 enchiladas), pour the remaining sauce evenly over the top and sprinkle with the remaining cheese.
- Bake uncovered for 18–22 minutes, until the sauce is bubbling and the cheese is melted and lightly golden around the edges.
- Let the enchiladas rest 5 minutes, then garnish with chopped cilantro, a squeeze of the remaining lime, and dollops of Greek yogurt. Serve hot.
Recipe Card
Black Bean Spinach Enchiladas
Warm, cheesy enchiladas filled with a spiced black bean and wilted spinach mixture topped with tangy red enchilada sauce and melted cheese. Bright lime and cilantro add fresh contrast to each hearty, plant-forward bite.
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and pour 1/2 cup of the enchilada sauce into the bottom to prevent sticking.
- Heat the olive oil in a large skillet over medium heat; add the chopped onion and cook until soft, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper; add the drained and rinsed black beans and 1/4 cup vegetable broth. Cook 3–4 minutes, lightly mashing about one-third of the beans with a spatula to create a slightly chunky filling.
- Add the spinach in batches, stirring until wilted and combined with the bean mixture; remove from heat and squeeze in the juice of half the lime. Taste and adjust seasoning if needed.
- Warm the corn tortillas for pliability by wrapping them in a damp kitchen towel and microwaving 30–45 seconds, or briefly heating them in a dry skillet. Dip each tortilla in the remaining enchilada sauce, spoon about 1/3 cup of the filling down the center, sprinkle a little shredded cheese, and roll tightly.
- Place filled enchiladas seam-side down in the prepared baking dish. When the dish is full (about 8 enchiladas), pour the remaining sauce evenly over the top and sprinkle with the remaining cheese.
- Bake uncovered for 18–22 minutes, until the sauce is bubbling and the cheese is melted and lightly golden around the edges.
- Let the enchiladas rest 5 minutes, then garnish with chopped cilantro, a squeeze of the remaining lime, and dollops of Greek yogurt. Serve hot.
Nutrition
- Carbohydrates
- 64
- Saturated Fat
- 12
- Sodium
- 1050
- Fiber
- 16
- Unsaturated Fat
- 10
- Protein
- 32
- Fat
- 22
- Cholesterol
- 60
- Trans Fat
- 0.2
- Calories
- 670
- Sugar
- 7