As for a drink, iced tea, cerveza or tropical fruit punch would be delicious! Homemade sunflower seed cream can be substituted. Fill one tortilla at a time with up to ¼ cup of mixture. Yes, you can. Vegan sour cream - homemade cashew cream is really so good in this! Serve enchiladas with your favorite hot sauce or salsa. To further save money on this dish, you could. Cool 5 minutes. Be sure to cover your rolled enchiladas with sauce, so they will soak up the sauce while they bake and won't get hard and tough. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly. Pour the other can of enchilada sauce over the tortillas. divided, 1 tsp for sauce, 1 tsp for filling. Please rate this recipe, leave a comment or share a photo on Instagram @veryveganish. Just spread a thin layer of enchilada sauce (half of a can), then top with a layer of corn tortillas, then spread a layer of filling. I'm Abi, a plant-based food and travel blogger. Bonus: they are vegan, plant-based, oil-free and gluten-free. The creaminess for these vegan, dairy-free enchiladas comes from cashew cream (vegan sour cream). To assemble enchiladas, pour one (15 ounce) can of red enchilada sauce at the bottom of a 13x9 inch baking dish. Ridiculously Easy Slow Cooker Salsa Verde Chicken: 5 Ingredients! * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. When it's done, slice into squares like you would a lasagna. You'll find healthy comfort food recipes and inspiration here. Pour remaining sauce over the enchiladas and sprinkle remaining 1/2 cup of cheese on top. Black Bean Enchiladas. Reduce to simmer and cook until slightly thickened (about 5 minutes). Top with green onions and sour cream. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened. Your email address will not be published. You’ll find healthy comfort food recipes and inspiration here. Serve warm. Then, roll tortilla up like a taquito and place the open/folded side down into the sauce. Vegetarian enchiladas made with spinach, black beans, corn, and pepperjack cheese. Keep them warm inside a clean dish towel while you assemble your enchiladas. These creamy spinach, corn and black bean enchiladas are such a crowd-pleasing TexMex dish! Vegetarian enchiladas with spinach are as healthy as they are delicious. Serve with extra vegan sour cream, pico de gallo and Spanish rice or salad. You may not need all of this spinach. Cook your own dry beans. I can see why. Line them up one after the other, overlapping them slightly in the baking dish. URL of this page: Join me as we explore cultures of the world through their food. Add garlic, 1 tsp cumin, flour and tomato paste. (If you don't warm the tortillas first, they will crack when you try to fill and roll them.) This recipe does call for frozen chopped spinach, which is an excellent bargain for the amount of spinach crammed into one frozen box. JUMP TO RECIPE. My family is a meat eating family. These creamy spinach, corn and black bean enchiladas are such a crowd-pleasing TexMex dish! One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans. I’m the plant-based food and travel blogger behind Very Veganish. (If you don't warm the tortillas first, they will crack when you try to fill and roll them.). You can also make your own homemade enchilada sauce. 2,000 calories a day is used for general nutrition advice. One of my friends told me that these black bean and corn enchiladas have been on her meal rotation as a favorite vegetarian meal for many years. Set aside. Black beans, corn, spinach, green onions, pepper jack cheese, and a homemade sauce make it a flavorful and delicious combination. Try corn tortillas instead of whole wheat flour tortillas. The enchilada sauce is made first, and can even be done the day before and kept in the fridge, to reduce the cooking time spent on the day! Be sure to thaw your spinach, either by placing it in the refrigerator overnight or by thawing in the microwave. Most of the recipes have been used by our nutrition educators in the field and then submitted to the Food Hero team to be considered for the website. Just food. thawed and squeezed dry of excess liquid. Red enchilada sauce - sub with green enchilada sauce, if you wish, or mix the two. Bake in a 350 degree oven for about 30 minutes, or until the sauce is bubbly on the sides/corners. U.S. Department of Health and Human Services, 1 package (10 ounces) frozen spinach, thawed, 1 can (15 ounces) black beans, drained and rinsed, 1 1/2 cups corn (thawed from frozen or canned and drained), 1 can (28 ounces) enchilada sauce (about 3 cups) (see notes). Here is our delicious vegetarian Black Bean Enchilada recipe filled with red onion, black beans, corn, spinach and a sauce made from tomatoes, aubergine and red peppers. Recipes have the criteria found at this link: When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers. Can you use fresh spinach for this recipe? You know your family best, and I would rather see a child eat well than gag on a little green. 2 (15 ounce) cans red enchilada sauce (store-bought or homemade). Stir in black beans, vegan sour cream, Cholula hot sauce (optional) and season with sea salt and freshly ground black pepper, to taste. Thank you! These black bean enchiladas are packed with flavor and smothered in a homemade enchiladas sauce. Print Ingredients. Preheat oven to 350 F. Preheat medium-large pot over medium heat. Keep them warm inside a clean dish towel while you assemble your enchiladas. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 1/2 cups of cheese.