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
  • 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
  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.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at