Go Back
+ servings
Enchiladas topped with fresh cilantro
4.63 from 8 votes
Nutrition Facts
Spinach Black Bean Enchiladas
Amount Per Serving (2 enchiladas)
Calories 513 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 52mg17%
Sodium 2324mg101%
Potassium 808mg23%
Carbohydrates 48g16%
Fiber 11g46%
Sugar 9g10%
Protein 33g66%
Vitamin A 5447IU109%
Vitamin C 21mg25%
Calcium 1061mg106%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:4 people
Spinach Black Bean Enchiladas
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins

Spinach Black Bean Enchiladas are packed with flavor and so easy to make. A mix of spinach, black beans, corn, green onions, cilantro and cheese gets rolled up in tortillas and topped with an easy, homemade enchilada sauce and plenty of cheese, then they're baked to perfection. So good!

  • 1 tablespoon olive oil
  • 6 ounces (4 cups) fresh chopped spinach
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can corn, drained
  • 2 green onions, thinly sliced
  • 1/3 cup fresh cilantro, chopped
  • 2 teaspoons ground cumin
  • 3 cups shredded Mexican blend or pepper jack cheese, divided
  • 8 large low-carb whole wheat flour tortillas or any other favorite tortilla (flour or corn), I used La Tortilla Factory
  • 2 cups homemade enchilada sauce or 1-2 (10-ounce) can(s) red enchilada sauce
  1. In a medium skillet, heat olive oil and sauté the chopped spinach for about 2 minutes or until wilted.

  2. In a large mixing bowl, combine the spinach, beans, corn, green onions, cilantro, cumin, and 2 cups of the cheese.

  3. Lightly spray a 9x13 inch baking dish with cooking spray and spread about 1 1/2 cups of the enchilada sauce at the bottom. If using canned enchilada sauce you may need to use a bit less for the bottom.
  4. Generously fill tortillas with mixture, then roll up and place seam side down. Cover with remaining sauce and the last cup of cheese.
  5. Bake (uncovered) at 375ºF for 20 min. Garnish with extra cilantro, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person. Enjoy!

Recipe Notes

*If using corn tortillas, see tip in blog post about warming the tortillas to make them pliable.


Enchiladas freeze well! They will keep well in an airtight container for up to 3 months. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.






Photos by Molly at Yes to Yolks.

Author: Kim
Course: Main Course
Cuisine: Mexican
Keyword: black bean enchiladas, spinach enchiladas, vegetarian enchiladas

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!