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  • Spinach, Black Bean, & Potato Enchiladas

    60 minutes

    vegan 1 comment

    These flavorful, vegan enchiladas are budget-friendly and one of my favorite recipes. A lot of the prep can be done ahead of time, which makes for a pretty quick and easy dinner.

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    Spinach, Black Bean, & Potato Enchiladas

    Enchiladas are one of my favorite meals. More specifically, potato enchiladas have been my very favorite since I was a little kid. I make this enchilada recipe all the time, and it is especially great when hosting. One casserole dish will feed 5-6 people, and the recipe can be easily doubled or tripled if need be. These enchiladas are very forgiving if you need to substitute a different type of bean or green. Kale works well in place of spinach. Pinto beans and great northern beans are both good bean substitutions. If I have leftover roasted potatoes on hand, then I substitute them for the mashed potatoes.

    I make enchilada sauce from scratch for two reasons. 1) I haven’t come across a good canned enchilada sauce. 2) It’s easy, and I almost always have the ingredients on hand. Don’t be intimidated by the extra work. You can always make it ahead of time and store in the refrigerator or freezer until you are ready to use it. My enchilada sauce recipe is adapted from Cookie+Kate’s homemade enchilada sauce recipe.

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    Spinach, Black Bean & Potato Enchiladas

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    Yield: 6 Servings
    Prep Time: 30 minutes Cooking Time: 30 minutes

    These flavorful, vegan enchiladas are budget-friendly and one of my favorite recipes. A lot of the prep can be done ahead of time, which makes for a pretty quick and easy dinner.

    Ingredients

    • 8 ounces fresh spinach, chopped (approximately 4 cups)
    • 1 1/2 cups mashed potatoes
    • 1 can refried black beans
    • 1/4 cup salsa verde (I LOVE Herdez brand)
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 12 corn tortillas
    • 2 cups Enchilada sauce (I highly recommend making from scratch.)

    Instructions

    1

    Prepare the mashed potatoes.

    2

    Chop the spinach into 1 inch or smaller pieces. For smaller pieces, you can also use a food processor.

    3

    In a large mixing bowl, combine raw spinach and warm mashed potatoes. Stir until the spinach wilts.

    4

    Add the can of refried black beans, salsa verde, cumin, and salt to the spinach and potatoes and mix until combined.

    5

    Preheat the oven to 350 degrees Fahrenheit.

    6

    Pour a small amount of enchilada sauce into a 9" x13" baking dish (or larger) and spread it to coat the bottom of the dish.

    7

    Fill the corn tortillas with approximately 1/2 cup of the spinach, black bean and potato mixture. Form it into a vertical line in the middle of the tortilla and then roll.

    8

    Lay the tortillas into the dish with the edge facing down, filling the entire pan.

    9

    Cover the enchiladas with the remaining sauce, spreading it to cover every surface of the tortillas.

    10

    Bake for 30 minutes uncovered.

    11

    Serve with avocado, roasted carrots, and cilantro.

    Nutrition

    • Serving Size: 2 enchiladas
    • 290 Calories
    • 39g Carbohydrates
    • 10g Fat
    • 7g Fiber
    • 10g Protein
    • 1g Saturated fat
    • 3.8g Sugar
    Estimated per-serving amount

    Notes

    • My daughter loves these with a smear of plain yogurt on top. We've tried plain cashew yogurt on top, which is really good and helps cut down on the spice. Another delicious topping is queso fresco (crumbling cheese), but obviously not vegan.
    • Looking for a side dish? Try my Mexican rice recipe.

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    1 Comment

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    Enchilada Sauce - Our Wandering Kitchen
    March 4, 2019 at 10:38 am

    […] Enchilada Sauce recipe. I absolutely love traditional red enchilada sauce and make it often. My Spinach, Black Bean & Potato Enchiladas Recipe, topped with this sauce, is one of my all-time favorite […]

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