Name: Creamy Spinach, Black Bean and Corn Enchiladas
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 can black beans, drained and rinsed; sea salt, to taste; 8 ounces vegan sour cream; freshly ground black pepper, to taste; 1 bell pepper, diced; 1 teaspoon Cholula hot sauce; 10 ounces frozen chopped spinach, thawed; 1 sweet yellow onion, diced; 14 corn tortillas; 8 ounces frozen corn; 2 cans red enchilada sauce; 4 cloves garlic, minced

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

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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.

Milk

Wheat

Vegetarian

Mediterranean

Vegan

Lactose Free

Beans & Legumes

gram

black beans

Seasonings

sea salt

Creams & Creamers

vegan sour cream

black pepper

Fresh Vegetables

bell pepper

Condiments

milliliter

mexican hot sauce

Frozen Vegetables

chopped spinach

sweet onion

Tortillas & Wraps

corn tortilla

Canned Vegetables

corn

Sauces

red enchilada sauce

garlic

Calories

Cholesterol

Lactose

Carbohydrates

Vitamin E

Vitamins

Vitamin C

Water

Trans fatty acids

Lycopene

Alpha-carotene

Vitamin A

Lutein+zeaxanthin

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Zinc

Minerals

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Dietary Fiber

Protein

Vitamin K

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Beta-cryptoxanthin

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Vegetarian Enchiladas

Creamy Spinach, Black Bean and Corn Enchiladas

Produce

Baking Goods

Dairy

Condiment & Toppings

Bakery

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