Black Bean, Corn and Spinach Enchiladas

Baked enchiladas in a casserole dish

This Black Bean, Corn, and Spinach Enchiladas recipe is a family favorite! Fried corn tortillas are stuffed with spicy black beans, sweet yellow corn kernels, and wholesome spinach, then smothered in cheese and homemade enchilada sauce.


For the Sauce

  • ½ chipotle chili, diced + 1 teaspoon adobo sauce (if not serving to kids or for a spicer sauce use 1 chili and 2 tsp adobo sauce)
  • 1 tablespoon olive oil
  • ½ medium vidalia onion, diced
  • 2 garlic cloves, diced
  • 1 tablespoon light-brown sugar
  • 2½ tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 cup sherry
  • 14 oz can crushed tomatoes
  • 1 cup vegetable broth

For the Enchiladas

  • 1 batch of homemade enchilada sauce, see above
  • 12 corn tortillas
  • ½ cup olive oil
  • 1 15-oz can black beans, rinsed and drained
  • 1 10-oz package frozen spinach, heated, drained and roughly chopped
  • 1 12-oz package of frozen corn kernels (I use the Green Giant Steamers)
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded Monterey Jack cheese
  • ⅓ cup shredded double cheddar cheese


For the Sauce

Heat 1 tablespoon of olive oil in a deep pot over medium heat. Add the onions and saute until the onion is soft, 4 to 5 minutes. Add the garlic, brown sugar, cumin, and oregano and cook 1 minute more. Add the sherry, chipotle chili, adobo sauce, tomatoes and vegetable broth. Bring to a slow boil then simmer for about 20 minutes, until the sauce has thickened to stew consistency. Puree with an immersion blender and set aside to cool.

This sauce can be made in advance and stored up to 3 days in the fridge and 3 months in the freezer. Store sauce in an airtight container and defrost before using if stored in the freezer. I often double the recipe above and freeze half of the resulting sauce for later use.

For the Enchiladas

In a large frying pan heat the ½ cup olive oil over medium high heat. It’s ready for frying when a small bit of tortilla sizzles immediately when added to the pan. Fry each corn tortilla for about 5-8 seconds per side, turning with tongs. Place the fried tortillas on a plate lined with paper towels to drain.

Preheat oven to 400F.

In a medium bowl combine the black beans, spinach, corn, cumin, salt and black pepper. Mix to combine well.

Spoon half of your enchilada sauce on the bottom of your baking dish. Divide the filling among the tortillas, spooning about 2-3 tablespoons worth of the bean mixture down the center of each tortilla. Sprinkle with about 1-2 tablespoons of Monterey Jack cheese, then roll up and place in your baking dish, seam-side down. Press each filled and rolled tortilla snuggly up against the others. 

Ladle the rest of the enchilada sauce on top of them and sprinkle with the double cheddar cheese.

Spray a sheet of aluminum foil lightly with PAM or olive oil, then loosely cover the enchiladas sprayed side down. Bake for 25-30 minutes, until the sauce, is bubbly and the enchiladas are heated through. Remove the foil and bake another 5 minutes or until the cheese is melted. Serve immediately.


Keywords: vegetarian enchiladas, homemade enchilada sauce, black bean enchiladas, spinach enchiladas