Everyone’s Favorite Enchiladas

What do you serve when you have impromptu dinner guests and you haven’t been shopping all week?! This was my dilemma when I came home from work over the weekend to friends sitting on my couch. I love cooking for friends, and I am thankful that they like to eat! But an unexpected dinner party can be a little stressful. Luckily I always have 90% of the ingredients for this no fuss dish around my house, so with a quick trip to the grocery store I am all set to make my favorite black bean and spinach enchiladas.

Packed with an extra kick of veggies these enchiladas are seriously AMAZING! I adapted this recipe from one on thegardengrazer.com and they are a regular staple in our house because they are so easy to customize based on what you have lying around. Plus, the homemade enchilada sauce is out of this world. I can eat it straight out of the pot like soup it is so thick and delicious, and slightly spicy, but when you smother the enchiladas in the sauce they develop the most delightful texture. The tortillas become soft and buttery but completely healthy. Add as much or as little cheese as you like to make it super healthy or more decadent.

I love this recipe because enchiladas are the perfect thing to make ahead and cook when you’re ready, or throw together and eat them right then and there. It is simple to whip up a big batch to feed a crowd or make just a few for yourself. (The perfect way to portion out healthy lunches!) Plus these store really well in the freezer. Just freeze the sauce and enchiladas separately and they will keep for several weeks and taste just as fresh as when you made them the first time.

For anyone who isn’t huge on veggies, feed them this! And if you’re a veggie nut like me then this recipe is gold 🙂  It has all the flavors of Mexican cuisine that I love paired with nutrient goodness, these should be a must make on your list!


Black Bean and Spinach Enchiladas


For the Sauce
  • 3 cups of Vegetable Broth (I always use low sodium to control the amount of salt in my dish.)
  • 1/4 cup of Tomato Paste (again low sodium!)
  • 1/4 cup of All Purpose Flour
  • 2 tablespoons of Olive Oil
  • 2 teaspoons of Cumin
  • 1/4 teaspoon of Garlic Powder
  • 1/4 teaspoon of Onion Powder
  • 1/4 teaspoon of powdered Cayenne Pepper
  • Salt and Pepper
For the Enchiladas
  • 1 can of Black Beans, rinsed and drained
  • 1 and 1/2 cups of Frozen Corn, thawed and drained
  • 6 ounces of Baby Spinach (or 1 package of frozen spinach, thawed and drained. This is my preferred time saving method!)
  • 3 Green Onions, thinly sliced
  • 1/2 cup of Cilantro, chopped
  • 1 large Jalapeño, chopped (I like spicy so I include the seeds, if you like less spice – deseed your pepper before chopping.)
  • 2 teaspoons of Cumin
  • 2 cups of Shredded Cheese, Mexican blend
  • 8 Flour Tortillas


For the Sauce
  1. In a small bowl, mix the flour, cumin, garlic powder, onion powder, and cayenne.
  2. In a saucepan, heat olive oil over medium heat. Add the tomato paste and mixed dry ingredients. whisk together and cook 1 minute.
  3. Add broth slowly, whisking constantly to remove any lumps. Bring to a boil, then reduce to a simmer and cook until slightly thickened, about 8 minutes.
  4. Salt and pepper to taste and set aside.
For the Enchiladas
  1. If you are using fresh spinach, sauce in olive oil over medium heat until slightly wilted. If you are using frozen spinach, thaw and drain the spinach, and separate so it is not one large clump.
  2. In a large bowl, combine the spinach, black beans, corn, green onions, cilantro, jalapeño, cheese, and cumin.
  3. Preheat the oven to 375. Pour a small amount of the sauce into a glass baking dish, enough to cover the bottom.
  4. Generously fill the tortillas with the mixture, tightly roll the enchiladas with the ends tucked in. Place seam side downing the baking dish.
  5. Pour the remaining sauce over the top of the enchiladas, coating evenly. Take a spoon and make sure that there are no dry spots on the tortillas. If you like extra cheese, sprinkle up to 1 cup on the top.
  6. Bake for 20 minutes. Garnish with more cilantro and green onions.

Melissa ❤


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