Vegan Black Bean & Spinach Enchiladas with Nacho Cheese Sauce

These vegan black bean & spinach enchiladas smothered in a healthy vegan nacho cheese sauce will be a family favorite! Quick and easy to make.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: vegan black bean enchiladas, vegan spinach enchiladas, veggie enchiladas, whole food plant based enchiladas

Servings:

Calories: 525kcal

Preheat oven to 350º F. Start the Nacho Cheese Recipe by boiling the carrots. https://simplyplantbasedkitchen.com/2019/09/18/healthy-vegan-nacho-cheese-recipe/
If making your own homemade enchilada sauce, make that now. Otherwise you can use store bought Red Enchilada Sauce and continue to the next step.
In a medium skillet, water or broth saute the garlic, onion, & red bell pepper for 3-4 minutes over medium heat. Add the spinach and cook until wilted. Add more water or broth as necessary, but not too much so the mixture doesn't become soupy.
Add the black beans, corn, & 1/4 cup enchilada sauce and mix until well combined, lower heat, and simmer uncovered for 10 minutes.
Once the the carrot is tender, continue making the nacho cheese sauce as directed.
Spread a 1/4 cup of the enchilada sauce in the bottom of a 9X13 baking dish.
Generously fill each tortilla with the black bean mixture, roll up and lay seam side down in the baking dish.
Drizzle the rest of the enchilada sauce (about 1 cup) over the enchiladas. Then drizzle 1 cup of the vegan nacho cheese sauce over the enchiladas.
Cover with foil and bake for 20 minutes.
Top with chopped cilantro & chopped green onions if you like.

You can leave off the nacho cheese sauce if you prefer and only use the red enchilada sauce.

I use frozen chopped onion to save on prep time.

Here's a good homemade whole food plant based enchilada sauce: https://monkeyandmekitchenadventures.com/enchilada-sauce/