Creamy Spinach, Black Bean and Corn Enchiladas

One of the foods that makes easy and simple suitable for meal prepping scale up a crowd-pleasing is TexMex dish with ingredients: creamy spinach, corn and black bean enchiladas. Award: they are vegan, plant-based, oil-free and gluten-free.


  • Ingredients
  • Instructions
  • Tips
  • Serving suggestions
  • More recipes you’ll love
  • Recipe

pan of enchiladas with sour cream and cilantro


Cashew cream

The creaminess for these vegan, dairy-free enchiladas comes from cashew cream (vegan sour cream). You have to make this before due to, so it’s ready for the filling.

That’s enough for one wok of enchiladas in our web for cashew cream recipe, plus extra for drizzling uper top.

finished meal on white plate with fork on blue and white towel

Frozen spinach

It’s easier when you use frozen spinach for this recipe. Thaw your spinach by putting it in the fridge or microwave.

It isn’t necessary to press all the liquid out of the spinach, but It’s ok if you want to drain some of it. We will to ascend the heat in the wok when we add the spinach to evaporate the liquid.

Can you use fresh spinach for this recipe?

Absolutely, you can. You need to use a mount of fresh (10 ounces) washes of spinach clean and chop it beforehand. When putting to the wok, increase the heat to evaporate the liquid that exits.

Red enchilada sauce

In this recipe, you can choose your favorite red enchilada dressing. 

You can make your own homemade enchilada dressing. If you want to make this recipe completely oil-free and It’s hard to find an oil-free canned enchilada dressing. I advise you to make your own. I’ll post this recipe for this dressing early.

pan of enchiladas in background


How to warm corn tortillas on a gas stove

Heat corn tortillas up gas stove  burner on low temp putting one by one for 20 seconds on each side.

Or, you can heat all tortillas up on a plate in the Microwave ovens for 45-60 seconds in total.

(if you don’t  re-warm the tortillas first, they will split when you try to fill and roll them.)

While you gather your enchiladas let’s keep them in a clean dish-cloth.

process - warming corn tortillas

process - warming corn tortillas

corn tortillas

How to roll and assemble enchiladas

To graft enchiladas, pour one (15 ounce) can of red enchilada sauce at the bottom of a 13×9 inch baking dish.

Pour 1/4 cup of mixture for one tortilla at a time. After that, put the tortilla up as a taquito and put the open/ folded side down in the dressing.

Arrange them respectively, overlapping them a little in the baking dish when you’ve filled all 14 tortillas.

Pour the other can of enchilada sauce over the tortillas.

step 1 - glass baking tray with sauce

step 2- fill tortillastep 3 - fold tortillastep 4 - place filled tortilla seam side down in sauce

step 6 - continue until pan is filled

step 7 - cover in sauce


Why warm tortillas over a gas burner

Heat your corn tortillas up, as I depicted above in the guide section, make them firmer and supply them with extra aroma from the slight charcoal-burner. 

process - warming corn tortillas

Be sure to cover with sauce

Make sure that you overlay your rolled enchiladas with dressing, so they can absorb the dressing while they bake so as not to get hard and tough.

step 7 - cover in sauce

Enchilasagna (layered enchiladas option)

If you are not into rolling your enchiladas as a conventional method, you can process this dish into a layered dish as lasagna. Just overlay a thin enchilada dressing (half of a can), after that cover a layer of corn tortillas, finally, scatter a layer of filling.

Repeat with more sauce, tortillas and filling until you reach the top. Cover with sauce and bake! When it’s done, slice into squares like you would a lasagna.

finished serving on white plate with fork

Serving suggestions

Eating this dish with Texmex spanish rice, salad, guacamole, pico de gallo, sliced avocado and a drizzle of vegan sour cream.

As for a drink, iced tea, cerveza or tropical fruit punch would be tasty!

Recipe of Creamy Spinach, Black Bean and Corn Enchiladas

These creamy spinach, corn and black bean enchiladas are such a crowd-pleasing TexMex dish! Easy to make and simple to scale up for meal prepping. Bonus: they are vegan, plant-based, oil-free and gluten-free.

PREP TIME5 minutes
TOTAL TIME1 hour 5 minutes


  • 14 corn tortillas
  • 2 (15 ounce) cans red enchilada sauce (store-bought or homemade)
  • 1 can black beans, drained and rinsed
  • 10 ounces frozen chopped spinach, thawed
  • 8 ounces frozen corn
  • 1 bell pepper, diced
  • 1 sweet yellow onion, diced
  • 4 cloves garlic, minced
  • 8 ounces vegan sour cream (store-bought or homemade)
  • 1 teaspoon Cholula hot sauce (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste


  1. Preheat oven to 350 F. Preheat medium-large pot over medium heat. Add onions and bell peppers and cook for 5 minutes, stirring regularly. Add a tablespoon of water if they start to stick.
  2. Add garlic and saute 1 minute.
  3. Add spinach and frozen corn. Increase heat to medium-high to help evaporate the liquid. Stir frequently to prevent sticking/burning. Once spinach and corn are heated through, turn off heat.
  4. Stir in black beans, vegan sour cream, Cholula hot sauce (optional) and season with sea salt and freshly ground black pepper, to taste.
  5. Warm corn tortillas over gas stove burner on low heat setting one at a time for 20 seconds on each side. Or, you can warm all 14 tortillas on a plate in the microwave for 45-60 seconds total. (If you don’t warm the tortillas first, they will crack when you try to fill and roll them.) Keep them warm inside a clean dish towel while you assemble your enchiladas.
  6. To assemble enchiladas, pour one (15 ounce) can of red enchilada sauce at the bottom of a 13×9 inch baking dish. Fill one tortilla at a time with up to ¼ cup of mixture. Then, roll tortilla up like a taquito and place the open/folded side down into the sauce. Repeat until you’ve filled all 14 tortillas. Line them up one after the other, overlapping them slightly in the baking dish. Pour the other can of enchilada sauce over the tortillas.
  7. Bake in a 350 degree oven for about 30 minutes, or until the sauce is bubbly on the sides/corners.
  8. Serve with extra vegan sour cream, pico de gallo and Spanish rice or salad.


Alternative Options:

  • Corn tortillas – sub with tortilla of your choice that can be heated, like wheat, spelt, or corn mix
  • Red enchilada sauce – sub with green enchilada sauce, if you wish, or mix the two. Look for an oil-free enchilada sauce.
  • Black beans – sub with another cooked bean of your choice, but I like black beans the best in this dish
  • Frozen chopped spinach – sub with fresh spinach, but make sure you chop it and use the same weight (10 ounces).
  • Frozen corn – sub with drained canned corn kernels
  • Bell pepper – sub with mini sweet peppers
  • Sweet yellow onion – sub with yellow, red or white onion
  • Fresh garlic cloves – sub with jarred minced garlic (1 tablespoon) or granulated garlic (1 teaspoon)
  • Vegan sour cream – homemade cashew cream is really so good in this! If you can, make it. It doesn’t take long and you’ll find you use it for so many other dishes. Homemade sunflower seed cream can be substituted. Or, store-bought vegan sour cream.
  • Cholula hot sauce – sub with your favorite hot sauce, like Valentina or Tabasco


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