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Enchiladas with Black Beans and Spinach

Enchiladas with Black Beans and Spinach

Did someone say fiesta? Be ready, a party in your mouth is about to happen!! And it doesn't stop there, this recipe will have you dancing all over your kitchen from the moment you start throwing ingredients on your pan. So many spices, so many aromas, you will be transported to a typical Mexican kitchen, and the best part, it's one of the easiest enchilada recipes you'll ever find. 

I really love to make these bad boys, Enchiladas are one of those all-in-one meals that make life so much easier. This recipe it's not only super simple, it's also incredibly tasty, full of nutrients and you can reheat it if there's any leftovers (but trust me on this one, there won't be).

Enchiladas with Black Beans and Spinach ingredients

You will need a few ingredients to make these enchiladas, 23 to be exact. Don't run away! Everything you need you most likely already have in your pantry, and if you are missing something you can find it at your local market without a problem. 

The total time to have it ready is 55 minutes. It will take you about 25 minutes to whip it all together, and it goes in the oven for another 35, so it's a great dinner option for when you have the whole family at home or if you are hosting a reunion. Once it's all set in place you can throw it in the oven and go mingle with fam and friends, or just binge on a TV series while you wait.  

vegan enchilada filling ingredients

Here's the best part, even though the spices in this recipe will make your enchiladas, the true stars of this party are the corn, tofu, beans and spinach. This bundle has a high protein content and it's super rich in fiber, which will keep your heart healthy and promotes food moving through your digestive system. It is packed with antioxidants and folic acid to promote cell growth and regeneration. Young for ever! I'm in! That's not all, you're also getting Vitamin A, B, C, K, Iron, Calcium, Manganese…the list goes on! These enchiladas are just a load of good stuff! 

enchilada filling and baking tray

As you can see, I was not exaggerating, it is not just a party, it's heck of a good one! Give'em a try and let me know how it goes! Once you make this recipe, you can store it simply by putting it in the fridge in an airtight container. Did you like this fiery recipe? Head over and check out the Avocado and Soy Protein Tacos.

Enchiladas with Black Beans and Spinach plate

Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Corn, Gluten, Soy, Tomatoes


For the sauce

  • 1 tsp cacao powder
  • 1 dash cinnamon ground
  • 1 tsp dried oregano
  • 3 tbsps dried smoked paprika
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp sea salt
  • 490 g tomato sauce
  • 442 g vegetable broth
  • 1 tablespoon wheat flour

For the enchiladas

  • 240 g black beans
  • 12 tortillas corn tortilla
  • ½ tablespoon extra virgin olive oil
  • 280 g firm tofu (crumbled)
  • 2 cloves garlic (minced)
  • 1 green jalapeno (really thinly sliced)
  • 1 medium onion (thinly sliced)
  • 1 medium red bell pepper (diced into small pieces)
  • ½ tsp sea salt
  • 142 g spinach (washed and chopped)
  • 164 g sweet corn (microwave for 30 sec.)

For the topping

  • 1½ tablespoons extra virgin olive oil
  • 2 g fresh cilantro (thinly sliced)


  1. Preheat the oven to 350 F (180 degrees).
  2. Use a frying pan and add the oil for the enchiladas (not the topping!).
  3. roast onion and garlic and add jalapeno, sweet pepper and the tofu, roast for about 10 minutes.
  4. For the sauce add all the ingredients to a sauce pan and stir well before you heat it up.
  5. Simmer the sauce for a couple of minutes until it thickens a bit, adjust taste and set aside.
  6. Add the rest of the enchilada ingredients to the frying pan, and mix well.
  7. Add some sauce to your baking dish, just enough to cover the bottom.
  8. Fill the corn tortillas with the enchilada filling and place them into the baking dish.
  9. Use the oil for the topping and brush the corn tortillas with it before you add some sauce on top.
  10. Bake the enchiladas for about 35 minutes, and sprinkle some fresh cilantro on top before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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