Black Bean and Spinach Enchiladas

By December 14, 2015Mains, Recipes
spinach and black bean enchiladas

Do you love Mexican food but have a hard time finding healthy options to satisfy your fiesta cravings? Get the recipe for these delicious black bean and spinach enchiladas that can be made with or without chicken for a Meatless (Mexican) Monday meal!

black bean and spinach enchiladas

Spoiler alert: There’s a super fun giveaway at the end of this post, but don’t scroll down just yet or you are going to miss out on these delicious and easy to make Spinach and Black Bean Enchiladas!

To say my husband and I love Mexican food would be an understatement. Give this girl a huge bowl of guacamole and a quesadilla and I’m a happy camper. While we do enjoy the occasional Mexican night out at a local restaurant, I usually try to bring the fiesta to our own kitchen to give our favorite Mexican dishes a healthy makeover.

One of my favorite items on the menu are enchiladas. Smothered in sauce and cheese, they are always moist and delicious. Aside from the standard taco, enchiladas were one of the first Mexican-themed dishes I made my husband and we’ve been enjoying them ever since!

While we do have a mutual love for Mexican flavors, my husband and I disagree on how we best like these enchiladas. My husband prefers them with shredded chicken and I like them without it to get even more veggie goodness in every bite.

black bean and spinach enchiladas

Because I’ve been cooking up a (veggie) storm preparing the over 40+ plant-based recipes for Healthy Living Jumpstart 2016 these past few weeks, I decided to let my husband’s taste preference win this time around and I added shredded rotisserie chicken that I picked up at the grocery store. But have no fear! You can easily omit this to make it Meatless Monday compliant and satisfy your inner veggie goddess.

Either way you choose to make these creamy, delicious, nutrient-packed enchiladas, you will be begging for more. I’m even thinking about eating the leftovers for dinner (I’ve already had them for lunch!) because yes, they are that good. Are you drooling yet? Because I am.

Looking for a healthy recipe for Mexican (Meatless) Monday? Get the recipe for these easy to make Spinach and Black Bean Enchiladas (chicken is optional) by clicking through! #recipe #healthy

These spinach and black bean enchiladas can be made in under 30 minutes, making this recipe a go-to for weeknight dinners!

Let’s get cooking: Spinach and Black Bean Enchiladas

Step 1: Make the sauce.

In a medium saucepan, melt the butter and sauté garlic until fragrant. Yes, I said butter because we are making a roux, friends. Really, that’s just a fancy word for “a super easy way to thicken any sauce”. Add 1 Tablespoon flour and whisk continuously for 1 minute. Add your vegetable stock and whisk to combine, while letting the sauce simmer as it begins to thicken. At this time, add your cumin, salt and pepper.

FitLiving cooking tip: You can test the thickness of your sauce by placing a wooden spoon in the sauce and swiping down the middle. If the sauce runs back together, it’s not ready. If there’s still a visible line, then you are good to go.

salsa verde enchilada sauce

Once the sauce is thick, take the saucepan off of the heat and add the Greek yogurt, salsa Verde and chopped cilantro. Set aside and resist eating it like a soup.

Step 2: Make the enchilada filling.

Sauté spinach until just wilted in a little bit of olive oil. Combine in a mixing bowl with black beans, corn, chopped cilantro, green onions, cumin, shredded cheese and chicken (if using).

spinach and black bean enchiladas

Step 3: Assemble.

In a greased baking dish, spread a thin layer of sauce on the bottom. Spoon about ½ cup of filling in one corn tortilla and place in the baking dish, seam side down. Repeat until all of the filling is used up. This should make about 12 total, depending on your tortilla size.

spinach and black bean enchiladas

Top with remaining enchilada sauce and sprinkle with a little bit more shredded cheese. Bake at 375 degrees for about 20 minutes, or until cheese is bubbly and the edges are crispy and golden brown. Let cool for 10 minutes before serving and enjoy!

Yields 6

Black Bean and Spinach Enchiladas

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe


  • For the sauce:
  • 1 T. butter
  • 2 garlic cloves, minced
  • 1 T. flour
  • 1 c. vegetable stock
  • 2 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. salsa verde
  • 1/2 c. Greek yogurt
  • 1/4 c. cilantro, chopped
  • For the enchiladas:
  • 1 Tablespoon olive oil
  • 15 oz. can black beans, drained and rinsed
  • 1 1/2 c. corn (canned or frozen)
  • 8 oz. fresh spinach
  • 6 green onions, chopped
  • 1/3 c. cilantro, chopped
  • 1 T. cumin
  • 1 1/2 c. shredded 3 cheese blend, divided
  • 8-10 large corn or whole-wheat tortillas


  1. Preheat oven to 375 degrees.
  2. To make the sauce, heat butter over medium heat in a small saucepan.
  3. Add garlic and stir until fragrant, about 30 seconds.
  4. Add flour and whisk for 1 minute.
  5. Add vegetable stock and whisk until well combined and the mixture begins to simmer and thicken up.
  6. Add cumin, salt and pepper. Take the saucepan off of the heat and stir in salsa verde, Greek yogurt and cilantro.
  7. To make the enchiladas, heat a skillet over medium heat.
  8. Add olive oil and spinach, tossing until the spinach is just wilted.
  9. In a mixing bowl, add black beans, corn, sauteed spinach, green onion, cilantro and cumin; stir to combine.
  10. Add 1/2 cup cheese, mixing until well incorporated.
  11. In the bottom of a greased casserole dish, ladle 1 cup of enchilada sauce in the bottom. Roll about 1/2 c. of enchilada filling in a tortilla and place in the casserole dish.
  12. Repeat until all of the filling has been used.
  13. Make sure the enchiladas are packed tightly to prevent them from falling apart when baked.
  14. Top with remaining enchilada sauce and 1 cup of cheese.
  15. Bake for 20 minutes until the cheese is bubbly and slightly golden brown.
  16. Remove from the oven and let cool for 10 minutes.
  17. Garnish with leftover cilantro and enjoy!


You can add 2 cups of shredded chicken to the enchilada filling to please the meat lovers in your family! Or, get creative and make 1/2 and 1/2 by adding 1 cup of shredded chicken to half of the filling.


Now, FINALLY, that giveaway I mentioned. Bet you’re wondering what it is, huh? This recipe is just one of the over 40+ healthy recipes featured as a part of Healthy Living Jumpstart 2016. Jill and I are so excited about this program that we have designed to give your body, mind and life a healthy jumpstart in the new year that we are giving away one FREE entry to Healthy Living Jumpstart 2016 (a $49 value) to two lucky readers!

But first, what is Healthy Living Jumpstart 2016?

This 21-day program is designed to combine the mental and physical benefits of exercise and nutrition to look and feel your best in the start of the new year. By guiding you to make small realistic changes and creating new habits, this program will reshape your body, ignite your confidence and transform the way you think about healthy living!

Healthy Living Jumpstart 2016

As a participant of Healthy Living Jumpstart 2016, you will get access to 40+ plant-based recipes (that can be adapted to any dietary needs/lifestyle), workout plans with an exercise index, weekly motivational emails, an online accountability group and TONS of freebies designed just for you!

Enter the giveaway below to win one of two free entries to Healthy Living Jumpstart 2016!

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This week, I’m linking up with The Fit Foodie Mama and Running on Happy for Meatless Monday and Tina Muir and Confessions of a Mother Runner for Meatless Monday.

What is your favorite Mexican-inspired dish?

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