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Black bean and corn enchiladas. A healthy vegetarian enchilada recipe.

Black bean and corn enchiladas

Vegetarian enchiladas made with spinach, black beans, corn, and pepperjack cheese.

Course Main Course
Cuisine Mexican
Keyword vegetarian enchiladas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5
Author Tara Buss


  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • cup tomato paste
  • 2 cup broth
  • 2 tsp cumin divided, 1 tsp for sauce, 1 tsp for filling
  • ½ tsp salt or more if broth is unsalted
  • 3 cups pepper jack cheese grated
  • 1.5 cup cooked black beans
  • 10 oz frozen corn thawed
  • 4 green onions sliced and separate green from white
  • ½ tsp salt
  • ¼ tsp pepper
  • 12 tortillas corn or flour
  • 10 oz box frozen spinach thawed and squeezed dry of excess liquid. You may not need all of this spinach. Add to the filling until it is to your liking.


  1. Sauce:

    Heat oil.  Add garlic, 1 tsp cumin, flour and tomato paste.  Cook and whisk for 1 minute (it will ball up).  

    Whisk in broth.  Bring to boil.  

    Reduce to simmer and cook until slightly thickened (about 5 minutes). 

     Season with salt, pepper, and possibly more cumin to taste.  Set aside.

Filling: In large bowl combine 2 cups cheese, beans, corn, white of onion and remaining tsp of cumin, and squeeze out spinach. You don't have to use all of the spinach if you don't want. Season with salt and pepper. Taste filling and add more salt if needed.

  1. Preheat oven to 400 degrees. 

    Grease 9×13 baking dish.  

    Heat tortillas in microwave for 20 seconds so they are pliable. 

    Fill with ⅓ cup filling. Roll up tightly. Place in pan with seam side down.

    Sprinkle remaining cheese on top.

    Pour sauce over top.

    Bake uncovered 15-20 minutes or until hot and bubbly. Cool 5 minutes. Top with green onions and sour cream.