Satisfying and Easy Vegan Black Bean, Spinach and Corn Enchiladas


Comfort food.  The best remedy for just about anything.  Have the blues?  Have some comfort food.  Feeling under the weather?  Have some comfort food.  Stressed out?  Have some comfort food.

And for me comfort food involves enchiladas.  Who can turn down steamy tortillas wrapped around yummy fillings then smothered in a delicious, spice-filled sauce?  Hearty, delectable and rich-the epitome of comfort food.  This comfort inducing recipe uses lots of earthy flavors and a robust sauce to really drive home that everything-will-be-better-once-I-finish-this comfort food feeling.  I love using spinach because it is so versatile and its mild taste pairs well with a lot of flavors including the tangy green tomatillo sauce I use on top of the enchiladas.  The black beans bring that heartiness that associated with all comfort meals and the corn’s sweetness balances out the tanginess from the green tomatillos.  Satisfying and easy.  What more could you ask for?


-4 cups of baby spinach;

– 1 can of black beans, drained and rinsed, or 1 cup of cooked black beans;

-1 15.25 oz. can of corn, drained;

-12-16 corn tortillas;

-2-3 cups of roasted green tomatillo salsa;




Place spinach in a large microwave-safe mixing bowl.  Cover bowl with a damp paper towel and microwave on high, in 1 minute increments, until spinach is wilted.  In a mixing bowl combine black beans, corn, spinach, salt and pepper.  Set aside.  Heat tortillas on a comal or non-stick skillet until pliable (if this is not feasible microwave the tortillas wrapped in a wet paper towels in 20-second increment until soft). Meanwhile preheat oven to 350 degrees.  Place 1 generous tablespoon of the black bean mixture onto a tortilla.  Aim to land the filling about ¼ of the way from the bottom of the tortilla.


Roll tightly and place into a 13.5 x 9.5 baking dish seam side down.  Continue with remaining tortillas until they have all found a place to snuggle on the baking dish.  Pour the tomatillo salsa evenly over the enchiladas.

ready for oven

Cover with aluminum foil and place in the oven.  Bake for 10-20 minutes or until heated through and tortillas begin to absorb some of the sauce.   Letting the enchiladas stand for 5-10 minutes before serving is a must.  Trying to pry enchiladas out of the baking dish while they are smoldering hot is near impossible.  It just becomes a mess.  Trust me.  If desired, garnish with black bean filling. Serve with some guacamole and/or salsa on the side.


2 thoughts on “Satisfying and Easy Vegan Black Bean, Spinach and Corn Enchiladas

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