Black Bean and Spinach 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!

FitLiving Eats by Carly Paige - Recipe - Black Bean and Spinach 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.

FitLiving Eats by Carly Paige - Recipe - 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


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: Black Bean and Spinach Enchiladas

Step 1: Make the sauce.

In a medium saucepan, heat the olive oil over medium heat and sauté garlic until fragrant. 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.

FitLiving Eats by Carly Paige - Recipe - Black Bean and Spinach Enchiladas - 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).

FitLiving Eats by Carly Paige - Recipe - Black Bean and Spinach 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.

FitLiving Eats by Carly Paige - Recipe - Black Bean and Spinach 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!

spinach and black bean enchiladas

Black Bean and Spinach Enchiladas

  • Author: Carly Ferguson - FitLiving Eats
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


  • For the sauce:
  • 2 Tablespoons olive oil
  • 2 Tablespoons flour
  • 1 cup vegetable stock or broth
  • 1 cup salsa verde
  • 1/2 cup Greek yogurt, optional (recommended for creaminess!)
  • 1/4 cup cilantro, chopped
  • For the enchiladas:
  • 1 Tablespoon olive oil
  • 15 oz. can black beans, drained and rinsed
  • 1 1/2 cup corn (canned or frozen)
  • 8 oz. fresh spinach (you could also buy frozen spinach and thaw, skipping the saute step)
  • 6 green onions, chopped
  • 1/3 cup cilantro, chopped
  • 1 Tablespoon cumin
  • 810 large corn or whole-wheat tortillas


  1. Preheat oven to 375 degrees.
  2. To make the sauce, heat olive oil over medium heat in a small saucepan. Add flour and whisk for 1 minute. Add vegetable stock and whisk until well combined and the mixture begins to simmer and thicken up. Take the saucepan off of the heat and stir in salsa verde, Greek yogurt and cilantro.
  3. To make the enchiladas, heat a skillet over medium heat. Add olive oil and spinach, tossing until the spinach is just wilted.
  4. In a mixing bowl, add black beans, corn, sauteed spinach, green onion, cilantro and cumin; stir to combine. Add 1/2 cup cheese, mixing until well incorporated.
  5. In the bottom of a greased casserole dish, ladle 1 cup of enchilada sauce in the bottom. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish. Repeat until all of the filling has been used. Make sure the enchiladas are packed tightly to prevent them from falling apart when baked. Top with remaining enchilada sauce and 1 cup of cheese.
  6. Bake for 20 minutes until the cheese is bubbly and slightly golden brown. Remove from the oven and let cool for 10 minutes.
  7. 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.
For a vegan version, simply omit the greek yogurt and cheese.
If you don’t want to make the sauce, no problem! You can double up on the salsa verde and use this as your sauce.

Looking for even more healthy, delicious recipes?

The re{Fresh} 21-Day Meal Plan & Guide is designed to give you a healthy makeover from the inside out and includes three weeks worth of meal plans, easy recipes, grocery shopping lists, prep plans, and so much more! Click here for more info and to get started.

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?



Get access to my 7 tried-and-true hacks for managing cravings, plus my favorite recipes for satisfying your sweet tooth in a healthier way!

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116 thoughts on “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.

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

  5. 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!

  6. 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…

  7. 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!

  8. 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!

  9. 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 🙂

  10. 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!

  11. 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, an Integrative Nutrition Health Coach and Cooking Instructor whose fiercely passionate about making healthy simple (both on and off your plate) to increase confidence and energy from within. Welcome to my virtual kitchen where I share easy and nutritious recipes and show you how to live your best life through simple lifestyle swaps.

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