Black Bean and Spinach Enchiladas - Gluten Free - FitLiving Eats by Carly Paige Recipe

Gluten-Free Black Bean and Spinach Enchiladas

Do you love Mexican food but struggle to make it healthy? These Gluten-Free Black Bean and Spinach Enchiladas are your ticket to satisfying your craving while also sticking to healthy habits. By including extra vegetables, a healthier tortilla swap and smothering of sauce, these enchiladas have become a fan favorite around here. 

Traditionally, Mexican night at home means a create your own taco situation. They are easy to make and can be individually assembled so that everyone is satisfied with what goes on their plate. 

My go-to choice at a Mexican restaurant is a different story. It’s always a toss up between a quesadilla, fajitas and enchiladas. Every time I order the enchiladas, I’m comforted by the saucey texture and gooey cheese. But the one thing I do notice is the serious lack of vegetables on my plate since it’s basically meat, tortillas, sauce and cheese. 

In an effort to infuse my meals at home with the flavors I love without sacrificing my goal to always aim for a nutritious plate, I decided to switch up the traditional enchilada for something that was more veggie friendly. 

These Gluten-Free Black Bean & Spinach Enchiladas are full of fiber, protein and healthy fats thanks to a few simple swaps. 

  • Instead of chicken making up the bulk of the filling, these enchiladas are made with a base of spinach, black beans and corn.
  • One of my favorite swaps for Mexican cuisine is the kind of tortillas that I use. Instead of white, whole wheat or corn tortillas, I opt for those made out of almond flour, coconut flour or cassava flour. If the store doesn’t have these in stock, then I will look for tortillas made from sprouted grains. These healthier alternatives will be found in either the refrigerated or frozen section of the grocery store since they don’t contain any preservatives. 
  • A significant reduction, or my preference, elimination of cheese. The sauce is thick and creamy so I find you don’t really need the cheese for the satisfying texture you crave from enchiladas. 
Black Bean and Spinach Enchiladas - Gluten Free - FitLiving Eats by Carly Paige Recipe

The recipe included below is my go-to variation when I make these Gluten-Free Black Bean and Spinach Enchiladas at home or in cooking classes. However, there are a variety of ways that you can customize them to your preferences. 

  • Family can’t get on board with a full veggie meal? Add some shredded chicken to the mix, or do half and half. 
  • If you regularly consume dairy and would like to add a layer of creaminess, consider adding a light sprinkle of cheese to the top so that it melts and turns golden brown in the oven. Or, you could add ½ cup of plain Greek yogurt to the sauce once it is done cooking before pouring it into the casserole dish. 
  • If you are looking for these to be weight loss friendly, I will often adapt this recipe for clients by removing the corn to decrease the overall carbohydrates and add hemp seeds for a boost of protein and healthy fats. 

These Gluten-Free Black Bean and Spinach Enchiladas are freezer-friendly, too. You can freeze them pre or post-baking, depending on how you will use them when thawed. If you are looking for freezer family meals, go ahead and freeze pre-baking, thaw overnight, then bake away in the oven. If you are looking for grab-and-go meals, freeze post-baking so that all you have to do is stick it in the microwave to reheat.

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Black Bean and Spinach Enchiladas - Gluten Free - FitLiving Eats by Carly Paige Recipe

Gluten-Free Black Bean and Spinach Enchiladas


Scale

Ingredients

For the sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons gluten-free flour
  • 1 cup low-sodium vegetable broth
  • 16 ounces mild salsa verde
  • 1/4 cup cilantro, chopped

For the enchiladas:

  • 8 ounces frozen spinach
  • 15-ounce can black beans, rinsed and drained
  • 1 1/2 cups frozen corn
  • 6 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon cumin
  • 810 gluten-free tortillas

Instructions

  1. Preheat the oven to 375F.
  2. To make the sauce, heat the olive oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute. You’re looking for a paste-like consistency that starts to bubble. Add the vegetable broth and salsa verde; whisk until well combined and the sauce begins to simmer and thicken up. Add the cilantro, then take off the heat and set aside.
  3. To prepare the filling, add the spinach, black beans, corn, green onions, cilantro and cumin to a mixing bowl; stir to combine.
  4. In the bottom of a 13×9 casserole dish, ladle 1 cup of the enchilada sauce in the bottom.
  5. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish, seam side down. Repeat until all of the filling and tortillas have been used. Top with the remaining enchilada sauce and filling. Bake for 25 minutes until the top is bubbly and slightly golden brown.
  6. Remove from the oven and let cool for 10 minutes. Garnish with any leftover cilantro and enjoy.

Notes

For recipe variations, refer to the post for ideas on how to incorporate meat and/or dairy if you feel you need it. A couple of brands that I use for this recipe is Herdez mild salsa verde (it’s hard to find a true mild sauce) and Siete tortillas. 

Nutrition

  • Calories: 402
  • Sugar: 6g
  • Fat: 18g
  • Saturated Fat: 2g
  • Carbohydrates: 50g
  • Fiber: 13g
  • Protein: 15g

Looking for even more healthy, delicious recipes?

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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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116 thoughts on “Gluten-Free Black Bean and Spinach Enchiladas”

    1. Thank you, Cara! I always say you eat with your eyes, first, so I like to make my food look pretty!

  1. YUM! These are my favorite, and I always order them at our local Mexican restaurant. I’ve never attempted them at home, so am definitely going to be trying this recipe. Likely tonight! Thank you for sharing.

    1. Faye – they are so easy! You really can’t go wrong. Most of it is just dump it in a bowl and roll it up 🙂

    1. Thanks, Sam! I can’t wait to hear how you guys like them. We love Mexican night – it’s so easy!

    1. Haha! Let’s trade – I’ll make you meals and you can train me 😉 I love the spinach addition for a little extra leafy green action!

  2. I absolutely love black beans! I’m always looking for new ways to incorporate them into recipes. Thanks so much for this and my family and I will definitely be trying this out. Looks like such a yummy dinner!

    1. You’re welcome, Sabrina! Hope your family enjoys them as much as we do. They make great leftovers, too!

    1. Yes, they do! Just freeze them before you bake them. They should stay good in the freezer for up to 2 months! What a great idea.

  3. These look delish! My hubby and I love mexican food, too. I think I would prefer it with the chicken, but still loaded with veggies – the best of both worlds! Can’t wait to try these out!

    1. I’ve never had black bean tortillas! You could definitely just omit the Spinach, or add diced, cooked zucchini!

    1. That sounds delicious, Tara! I have added sweet potatoes in mine before, but wanted to leave them out this time to make them a little less heavy. These make fantastic leftovers!

    1. Hi! Corn tortillas should be pretty easy to find – just make sure you are looking in the Mexican section 🙂 I will check out the link up. I saw the list of link ups you participate in and I am impressed! I need to get on my A game!

  4. So I won’t even lie to you right now, I was just scrolling through this recipe and called my sister to come over and look at the screen. She goes “yep, we need to go to the store. This is totally dinner tonight.” 😉 Seeing as how Im gluten free I would probably use oat flour in the sauce and corn tortillas, but the flavors in this dish sound amazing! It’ll be on my table at some point this week [if not tonight!].
    Kat recently posted…Iced Gingerbread Bars [Paleo,Vegan & Gluten-Free]My Profile

    1. That’s understandable! Although most of the ingredients are just dumped into a bowl. Maybe one day when you feel extra inspired in the kitchen, you will give them a try!

    1. Mexican food is so much fun to experiment with! The veggie combo is delicious, but you can use any you like or have on hand.

  5. Amber | Cupcakes and Coffee Grounds

    I just died and went to healthy foodie heaven!! This is definitely getting added to the recipe rotation. Thank you for sharing!

    1. Thank you so much, Lindsay! I have really enjoyed getting into the food photography, although there is still so much to learn!

  6. These look really delicious and something both my husband and I would like! I’m always looking for easy healthy recipes to add to our dinner menu and I am definitely saving this recipe to add!

  7. I can not wait to make these! My two sons (16 and 11) became vegetarians about 4 months ago and I’m running out of ideas. These sound like something we all can eat! Pinning now…

  8. I love Mexican food. It is one of my weaknesses. It probably doesn’t help that I live in TX, so there are a to of good places to eat at. I also enjoy cooking mexican food at home. So this recipe would be perfect to cook!
    Mistle recently posted…My Christmas PlaylistMy Profile

    1. Oh gosh, if I lived in Texas I would be so tempted by the delicious food all the time. These are perfect for a healthier Mexican meal!

    1. It’s a different twist with the white sauce that makes them so creamy and yummy. I hope you give them a try!

  9. The enchiladas look delicious! What I like best about this recipe is that it doesn’t seem too hard to make.

    1. It is so easy! It can be made in 30 minutes and 20 of those minutes are spent in the oven. Ha!

  10. When you add shredded chicken, how much do you usually do? I can’t wait to make these for a holiday party!!!

    1. I usually buy a rotisserie chicken and add the chicken breasts. Or, this would be about 2 chicken breasts shredded. Just note that this will make more enchiladas!

    1. Thank you for coming back and commenting, Melissa! That makes me so happy to hear that you enjoyed the recipe 🙂

  11. This is a great recipe! The enchilada sauce is incredible and the filling was so flavorful! I used whole wheat flour tortillas and they kind of fell apart, but I served them right out of the oven. I should have waited a few minutes! Can’t wait to make this again with flour or even corn tortillas.

    1. Carly Ferguson

      Thanks, Crissy! I’m so glad you enjoyed the recipe and came back to let me know how it was 🙂 This totally made my day!

  12. Best enchiladas I’ve ever tasted. I can’t believe I made them myself! Very simple too!

    1. Carly Ferguson

      Hi Mallory! Thank you so much for leaving a comment. I’m so glad that you enjoyed the enchiladas… that totally makes my day!

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headshot of Carly Paige from FitLiving Eats

Hi! I’m Carly Paige, a culinary nutrition expert and chef on a mission to redefine healthy through my Simply Swapped Method to increase energy and confidence from within. Welcome to my virtual kitchen where you’ll find easy recipes and simple swap ideas to help you live your best life. My goal around here is to focus on flavor, then nutrition so that you can enjoy the foods that are good for you! Always plant-powered, gluten-free and unprocessed…

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