Vegan Enchiladas with Black Beans & Spinach
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas rolled with spiced black beans, corn, and spinach, then baked in enchilada sauce. A hearty vegetarian Mexican-inspired dish suitable for weeknight dinners or entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 jalapeño pepper, (seeded and finely chopped (optional))
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ancho chile powder
- 1 (15.5 ounce/439 gram) can black beans, (drained and rinsed)
- 1/4 cup water
- 2 cups fresh spinach, (finely chopped and lightly packed)
- 1/2 cup frozen corn, (thawed)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt, (or to taste)
- Black pepper, (to taste)
- 12 corn tortillas
- 1 1/2 cups red enchilada sauce, (store-bought or homemade)
- Vegan sour cream or cashew cream
- Fresh cilantro, (chopped)
- Avocado, (sliced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1093mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 889mg
- Calcium
- 148mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1093MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.