These vegetable enchiladas are filled with pantry ingredients and are so easy to make! Start your week off with a batch of them in your fridge, and you can’t go wrong.
Vegetable Enchiladas with Black Beans, Corn, and Spinach

Fully embracing the glory of starting out the week with a full casserole pan in the fridge.

For a working mom (or heck, any busy human), that is basically the best feeling.

Vegetable Enchiladas with Black Beans, Corn, and Spinach

Bonus when it’s a pan full of enchiladas because, hey! that’s a food my kid will actually eat.

Even the vegetables.

No idea why, since 80% of what I put in front of her lately she flat out refuses without even looking at it and then asks for peanut butter on bread. But enchiladas are magic in many ways. It’s undeniable.

Vegetable Enchiladas with Black Beans, Corn, and Spinach

Speaking of which, any recommendations for how to reason with a 1.5 year old would be much appreciated. I fear it’s impossible, but I hear that at some point you can implement a three bite rule so that at least they’ve tasted something to know they don’t like it.

This whole refusal on sight thing is driving me BONKERS.

Vegetable Enchiladas with Black Beans, Corn, and Spinach

Anyway.

ENCHILADAS!

These are stuffed with mostly pantry ingredients (spinach notwithstanding, though you could use frozen!) so you can make them anytime, anywhere. Whenever the mood strikes.

The enchilada sauce is homemade but comes together super quickly. Feel free to substitute in jarred if you have a brand you particularly like or you’re feeling particularly lazy. (Been there. I feel ya.)

Vegetable Enchiladas with Black Beans, Corn, and Spinach

Vegetable Enchiladas with Black Beans, Corn, and Spinach
 
These vegetable enchiladas are filled with pantry ingredients and are so easy to make! Start your week off with a batch of them in you fridge, and you can't go wrong.
Yield: 4 servings
Ingredients
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp all purpose flour
  • 1 tbsp chili powder
  • 1 ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp dried shallots or onion powder
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes
  • ¼ tsp oregano
  • 1 cup vegetable broth
  • 1 ¼ cups water
  • Salt and black pepper, to taste
  • 1 (15 oz) can black beans, drained and rinsed
  • 5 oz baby spinach
  • 8 oz frozen corn
  • 8 oz pepperjack cheese, grated, divided
  • 12 corn tortillas
Instructions
  1. Heat oven to 425F.
  2. In a medium saucepan, heat the olive oil over medium heat until shimmering. Stir in the tomato paste, flour, chili powder, cumin, paprika, dried shallots, garlic powder, red pepper flakes, and oregano. Cook for 1-2 minutes, or until spices are toasted and tomato paste has darkened. Stir in the vegetable broth and water. Bring to a boil and then lower heat. Allow to simmer for 10 minutes, or until thickened. Season to taste with salt and black pepper. Set aside.
  3. Meanwhile, in a large bowl toss together the black beans, spinach, corn, and half of the cheese. Season to taste with salt and black pepper.
  4. Heat the tortillas according to package directions, either in the microwave or on the stovetop, until warmed through and pliable.
  5. Spread 1 cup of the enchilada sauce in a 9x13-inch baking pan. Scoop ⅓ to ½ cup of the spinach-bean mixture into the center of each tortilla. Roll gently and place seam-side down into the prepared pan. Repeat until all of the tortillas are filled. If there is any filling leftover, sprinkle it over the top.
  6. Pour the remaining enchilada sauce over the tops of the tortillas. Sprinkle with the remaining cheese. Bake for 20 minutes or until cheese is melted and sauce is bubbling. Remove from the oven and let rest for 5-10 minutes before serving.
Notes
An Eats Well With Others Original

More of my favorite enchiladas:

Spinach and Pinto Bean Enchiladas with Cotija Cheese

Spinach and Pinto Bean Enchiladas with Cotija Cheese

chipotle butternut squash and swiss chard enchilada casserole

Chipotle Butternut Squash and Swiss Chard Enchilada Casserole

black bean and kale enchiladas with ranchero sauce

Black Bean and Kale Enchiladas with Ranchero Sauce

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4 Responses to Vegetable Enchiladas with Black Beans, Corn, and Spinach

  1. Sounds great, i was going to have cous cous for lunch but i’ve just changed my mind.

  2. Kate says:

    I don’t fight over food at that age. When they’re older and have reasoning abilities they have to take a bite before refusing to eat, but at 1.5 I’d just let them not eat, but continue to serve it in the hopes that one of these times they’d try it.

    Then again, it took 6 years for my oldest to realize he liked mashed potatoes and my 2 year old still won’t eat them, so I may be the wrong person to give advice.

  3. Pam says:

    I never made special meals for my kids at mealtimes… I make one meal and we all eat it. Our rule was/is you have to try at least one bite of everything on your plate. They say it sometimes takes kids 21 bites before they like something so don’t give up. Keep trying! My kids will try anything now and love exploring new foods

    These enchiladas look AMAZING. Seriously drool worthy.

  4. Sues says:

    How could she not love these?? They look amazing!! My sister’s 3-year-old twins eat EVERYTHING… The other day, someone asked one of them what kind of candy cane flavor he wanted and he misheard “butterscotch” and said “I want the butternut squash one!” LOL. I think it’s part luck and part her not making a big deal about “good” and “bad” foods and just being matter of fact about what’s for dinner. She also never feeds them “kid” food or makes them special meals. But like I said, I think a lot of it is luck and just trying to get them to try keep trying foods until they like them!

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