Vegan Spinach Enchiladas Cheesy, Spicy, and Packed with Plant-Based Goodness

Introduction of Recipe

Vegan Spinach Enchiladas feature corn tortillas stuffed with a flavorful mix of wilted spinach, hearty black beans, sweet corn, and aromatic spices, then smothered in rich red enchilada sauce and baked until bubbly. This Mexican-inspired dish delivers comforting, cheesy vibes without dairy, making it a family favorite for Taco Tuesday, weeknight dinners, or meal prep. Naturally gluten-free adaptable and customizable, it’s perfect for US home cooks craving bold Tex-Mex flavors in a wholesome package.​

History / Background

Enchiladas originated with the Aztecs in Mesoamerica, who wrapped corn tortillas around fillings and dipped them in chili sauce as early as 1550. Spinach enchiladas evolved in modern Mexican-American cuisine, blending fresh greens with beans for nutrient-dense meals, while vegan adaptations use cashew cheese or nutritional yeast for creaminess. This plant-based version honors the street-food roots of enchiladas—simple, saucy, and satisfying—tailored for contemporary kitchens with accessible ingredients.​

Why You’ll Love This Recipe

These Vegan Spinach Enchiladas are a cozy win for busy home cooks, combining iron-rich spinach with protein-packed beans in a saucy, melty bake that’s healthier than takeout.

• Hearty filling with spinach, black beans, and corn for balanced nutrition

• Homemade or store-bought sauce for authentic spicy-tangy flavor

• Creamy vegan cheese topping that mimics dairy melt

• Quick assembly with make-ahead potential

• Gluten-free (corn tortillas) and naturally vegan

• Feeds a crowd economically

• Freezer-friendly for effortless meals​

Ingredient Notes

• Spinach: Fresh baby spinach wilts down beautifully; frozen works too but squeeze out excess water.​

• Black beans: Canned, drained for convenience and protein boost; low-sodium preferred.​

• Corn: Frozen or fresh adds sweetness and texture.​

• Enchilada sauce: Red tomato-chili based; homemade for control or jarred for speed.​

• Vegan cheese: Nacho-style cashew sauce or shreds for gooey topping.​

• Tortillas: Corn for authenticity and gluten-free; warm to prevent cracking.​

• Spices: Cumin, chili powder, garlic for smoky depth.​

Equipment Needed

• Large skillet

• 9×13-inch baking dish

• Wooden spoon

• Measuring cups/spoons

• Knife and cutting board

• Oven mitts

Recipe Card

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 enchiladas (4 servings)
Category: Main Dish, Dinner, Mexican
Method: Stovetop, Oven
Cuisine: Mexican, Tex-Mex
Diet: Vegan, Gluten-Free

Description

Flavorful vegan spinach enchiladas stuffed with black beans, corn, and spices, topped with red sauce and creamy nacho cheese—perfect cozy dinner.​

Ingredients

Filling:

• 1 tbsp olive oil

• 1/2 onion, diced

• 2 garlic cloves, minced

• 1 red bell pepper, diced (optional)

• 4 cups fresh baby spinach

• 1 (15-oz) can black beans, drained

• 1 cup frozen corn, thawed

• 1 tsp cumin

• 1/2 tsp chili powder

• Salt/pepper to taste

Assembly:

• 8 corn tortillas

• 1 1/2 cups red enchilada sauce

• 1 cup vegan nacho cheese sauce

Instructions

1. Preheat oven to 375°F. Heat oil in skillet over medium; sauté onion, garlic, bell pepper 3-4 min until soft.​

2. Add spinach; cook until wilted (2 min). Stir in beans, corn, spices; simmer 5-10 min. Remove from heat.​

3. Warm tortillas in microwave or skillet to soften. Spread 1/4 cup sauce in baking dish.​

4. Fill each tortilla with 1/3 cup filling, roll tightly, place seam-side down in dish. Pour remaining sauce over top.​

5. Drizzle or spread vegan cheese sauce. Bake 20-25 min until bubbly and golden.​

Notes

• Warm tortillas prevent cracking.

• Use salsa verde for green enchilada variation.

• Oil-free: water-sauté veggies.​

Nutrition Facts Table

Tips & Variations

• Salsa verde: Swap red sauce for tangy green version with mushrooms.​

• Extra protein: Add tofu or lentils.

• Spicy: Include jalapeño or chipotle.​

• Cheese-free: Top with avocado or cashew cream.

• Grain-free: Use low-carb tortillas.

Pro Chef Tips

• Wilt spinach fully to avoid watery filling; squeeze if using frozen.​

• Layer sauce under and over enchiladas for even flavor absorption.​

• Broil last 2 min for bubbly cheese crust.

• Taste filling before rolling; adjust salt/acid with lime.​

Common Mistakes to Avoid

• Cold tortillas crack—always warm first.​

• Overfilling leads to spills; stick to 1/3 cup per tortilla.

• Skipping drain on beans causes sogginess.

• Baking too long dries edges—check at 20 min.​

• Bland filling: Season generously with cumin/chili.

Storage & Meal Prep

Refrigerate in airtight container up to 4 days. Reheat oven 350°F covered 15 min or microwave.​

Make-Ahead & Freezer Notes

Assemble unbaked, wrap tightly, freeze up to 3 months. Thaw overnight, bake adding 10 min. Reheats excellently with foil cover.​

Serving Suggestions

Garnish with cilantro, green onions, avocado, vegan sour cream. Serve with Mexican rice, refried beans, chips/salsa, or lime margaritas.​

FAQs Section

• Corn or flour tortillas? Corn for gluten-free authenticity.​

• Can I make sauce homemade? Yes, blend tomatoes, chilis, spices.​

• Nut-free cheese? Use potato-based nacho sauce.

• Too spicy? Reduce chili powder, add more sauce.​

• Frozen spinach? Thaw and squeeze dry first.​

• Air fryer version? Bake assembled at 370°F 15 min.

• More veggies? Add mushrooms or zucchini.​

Conclusion

Vegan Spinach Enchiladas bring restaurant-quality Tex-Mex comfort to your table with fresh, saucy layers everyone craves. Easy, nourishing, and downright delicious—perfect for weeknights or gatherings. Whip up a batch, dig in, and share your cheesy creations on Pinterest!