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Very Veganish
Creamy Spinach, Black Bean and Corn Enchiladas
These creamy spinach, corn and black bean enchiladas are such a crowd-pleasing TexMex dish! Easy to make and simple to scale up for meal prepping. Bonus: they are vegan, plant-based, oil-free and gluten-free.
1 hr 5 min
TOTAL TIME
744
CALORIES
$2.26
PER SERVING
SAVE
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REMIX RECIPE
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Ingredients
12 INGREDIENTS
4 SERVINGS
1 can canned black beans
drained and rinsed
8 oz vegan sour cream
1 whole bell pepper
diced
sea salt
to taste
1 tsp cholula hot sauce
10 oz frozen chopped spinach
thawed
1 whole sweet yellow onion
diced
14 whole corn tortillas
freshly ground black pepper
to taste
8 oz frozen corn
2 cans red enchilada sauce
4 cloves garlic
minced
Directions
21 STEPS
5 min
PREP TIME
1 hr
COOK TIME
1 hr 5 min
TOTAL TIME
View Directions on Very Veganish
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Health Info
Macros
122g
CARBS
16g
FAT
34g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
LACTOSE FREE
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What are enchiladas?
What ingredients do I need to make enchiladas?
Can I use pre-made chili sauce?
How do I make homemade chili sauce?
What is the best type of tortilla to use for enchiladas?
Can I make enchiladas ahead of time?
What is a common mistake when making enchiladas?
How long can I store leftover enchiladas?
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