Vegetarian Spinach Enchiladas: A Comforting, Healthy Twist on a Classic
If you’re looking for a meal that’s wholesome, comforting, and packed with flavor, look no further than these Vegetarian Spinach Enchiladas.

This dish marries the earthy freshness of spinach with the creamy richness of cheese and the tangy zing of enchilada sauce, all wrapped in warm tortillas.
Whether you’re a full-time vegetarian or just looking for a satisfying meatless Monday meal, these enchiladas are guaranteed to become a regular in your rotation.
In this post, I’ll walk you through everything you need to know—from the ingredients and step-by-step instructions to useful tips and nutritional benefits. Plus, I’ll share ways to customize the dish to suit your dietary needs or preferences.
Why Spinach Enchiladas?
Spinach is a powerhouse of nutrients. It's rich in iron, fiber, calcium, and vitamins A, C, and K. Pair it with cheese, beans, and a flavorful enchilada sauce, and you get a well-balanced meal that’s as nourishing as it is delicious.
Many traditional enchilada recipes are meat-based and laden with calories and saturated fats.
This vegetarian version lightens things up without sacrificing taste. The filling is hearty and cheesy, and the sauce provides just the right amount of heat and acidity to balance the dish.
Whether you're cooking for a weeknight dinner, a weekend gathering, or meal prepping for the week ahead, these enchiladas deliver big on both taste and nutrition.
Ingredients
For the Filling:
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
6 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
1 (15 oz) can black beans, drained and rinsed
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon smoked paprika (optional)
Salt and pepper to taste
1 ½ cups shredded Monterey Jack or Mexican cheese blend
For the Sauce:
2 tablespoons olive oil
2 tablespoons all-purpose flour
4 tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon oregano
2 cups vegetable broth
Salt to taste
1 teaspoon apple cider vinegar (optional for brightness)
For Assembly:
8–10 flour or corn tortillas (8-inch size)
½ cup shredded cheese for topping
Fresh cilantro, avocado, or sour cream for garnish (optional)
Instructions
1. Make the Enchilada Sauce
If you’re short on time, you can use store-bought sauce. But making your own from scratch brings depth and authenticity to the dish.
In a medium saucepan, heat the olive oil over medium heat.
Stir in the flour and cook for 1 minute, whisking constantly.
Add chili powder, cumin, garlic powder, onion powder, and oregano.
Slowly whisk in the broth to prevent lumps. Bring to a simmer and cook until slightly thickened (about 5–7 minutes).
Season with salt and add vinegar for brightness, if using. Set aside.
2. Prepare the Filling
Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook until translucent, about 5 minutes.
Stir in garlic and cook for another minute.
Add the spinach and cook until wilted (if using fresh), or until heated through (if using frozen).
Stir in the black beans, cumin, chili powder, smoked paprika, salt, and pepper.
Cook for another 2–3 minutes until well combined.
Remove from heat and stir in 1 ½ cups shredded cheese.
3. Assemble the Enchiladas
Preheat oven to 375°F (190°C).
Grease a 9x13-inch baking dish.
Spread ½ cup of the enchilada sauce on the bottom of the dish.
Place about ¼ cup of the filling in each tortilla, roll up, and place seam-side down in the baking dish.
Pour the remaining sauce over the top, spreading evenly.
Sprinkle with additional shredded cheese.
4. Bake
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
Let it rest for 5 minutes before serving.
5. Serve
Garnish with chopped cilantro, avocado slices, sour cream, or a squeeze of lime.
Tips and Tricks
1. Use Corn or Flour Tortillas
Corn tortillas offer a more authentic enchilada experience, but can be a bit more fragile. If using corn, consider softening it in the microwave, wrapped in a damp towel or lightly frying it in oil before filling.
2. Make It Vegan
Substitute the cheese with a vegan alternative and use plant-based sour cream for garnish. The enchilada sauce is already vegan!
3. Add More Veggies
Add mushrooms, zucchini, or bell peppers to the filling for more flavor and texture.
4. Make Ahead
You can fully assemble the enchiladas a day in advance and store them in the fridge. Bake when ready to serve. Leftovers keep well for up to 3 days and taste even better the next day!
Nutritional Benefits
This vegetarian enchilada recipe is high in fiber, plant-based protein, and essential nutrients:
Spinach: Loaded with iron, calcium, folate, and vitamin K.
Black Beans: A great source of protein and dietary fiber.
Olive Oil: Contains healthy monounsaturated fats and antioxidants.
Cheese: Provides calcium and protein (go light if watching calories).
One serving (2 enchiladas) provides a balanced meal with approximately:
Calories: 350–400
Protein: 15–20g
Fiber: 8–10g
Fat: 12–15g
Carbohydrates: 35–45g
Variations
Spicy Spinach Enchiladas
Add chopped jalapeños or a dash of hot sauce to the filling or sauce.
Creamy Green Sauce Version
Use a tomatillo or salsa verde base with sour cream or Greek yogurt for a tangy twist.
Sweet Potato Spinach Enchiladas
Add roasted sweet potatoes to the filling for sweetness and heartiness.
Enchilada Casserole
Instead of rolling tortillas, layer them with filling and sauce like lasagna. This is a great time-saver!
What to Serve with Spinach Enchiladas
Mexican Rice or Quinoa Pilaf
Refried Beans or Chipotle Black Beans
Corn Salad or Mango Avocado Salsa
Tortilla Chips with Guacamole
Fresh Lime Margaritas or Agua Fresca
Why You’ll Love This Recipe
Meatless Yet Satisfying: Hearty beans and cheese make it filling without needing meat.
Customizable: Vegan? Gluten-free? Spice lover? This recipe flexes to suit you.
Meal-Prep Friendly: Make it ahead, freeze, or eat as leftovers.
Comforting but Healthy: It feels indulgent without the guilt.
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