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Spinach & Black Bean Enchiladas

Black Bean Enchiladas

Tasty black bean enchiladas stuffed with spinach and veggies, smothered in enchilada sauce and creamy cheese.
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 534kcal


For the sauce

  • 1 ¾ cups passata/tomato puree sauce (400ml or 1 x 9oz can of Hunts sauce)
  • 2 cloves of garlic minced
  • 2 heaped tsp ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon castor sugar
  • 1 teaspoon chipotle chili paste

For the filling

  • 1 tablespoon olive oil
  • 1 medium brown onion (140g) sliced thinly
  • 1 clove of garlic minced
  • 1 green jalapeño chilli pepper pith and seeds removed then finely chopped
  • 1 small red bell pepper (80g) pith and seeds removed then cut into thin strips
  • 1 small green bell pepper (80g) pith and seeds removed then cut into thin strips
  • 1 handful of fresh coriander/cilantro (20g) leaves removed and stalk chopped, save some leaves for serving
  • 1 15oz can black beans (400g) drained and rinsed
  • 1 cup sweetcorn (1 x 165g can) drained and rinsed.
  • 2 ½ cups spinach (80g)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 ¼ cups of passata/tomato sauce (150ml)
  • 8 regular flour tortillas (8"/21cm tortillas)
  • ¼ teaspoon freshly ground black pepper
  • 1.2 teaspoon sea salt
  • 1 cup mature/sharp cheddar cheese (80g) grated
  • ½ cup sour cream


To make the sauce

  • Add 1 cup of passata to a jug, add the garlic, spices, chipotle paste and sugar and stir. Pour the sauce over the bottom of a casserole dish and spread it out evenly

To make the enchiladas

  • Preheat the oven to 180c/392F degrees C.
  • Heat 1 tablespoon of olive oil in a large pan, add the onion and cook over a medium heat for about 5 minutes until the onions are a little softened. Then add the peppers, red chilli, coriander stalks and garlic and cook for about 5 minutes. It shouldn't, but if you feel the mixture has dried a little add a tablespoon or two of water.
  • Now add the spices, stir and cook for about a minute or two, then add the spinach. Wait for the spinach to wilt down a bit then add the black beans and sweet corn. Add the salt and pepper now. Give everything a good stir.
    Next, pour in the reserved passata, coriander/cilantro leaves stir well and cook for about 5 minutes.
  • Divide the bean and spinach mixture between the tortillas, roll up the tortillas and place in the casserole dish.
  • Pour the remaining sauce over the middle of the tortillas, top with the sour cream, and grated cheese and cover the dish loosely with foil.
    Bake in the oven for 20 minutes then remove the foil and bake uncovered for 5 to 10 minutes until the sauce is bubbling and the cheese is melted.
  • Remove from the oven and let it sit for a few minutes before serving.
    Sprinkle some chopped coriander/cilantro over the dish before serving.
    Serve with lime wedges.


  • Tortillas - I used soft lour tortillas, wholemeal or corn tortillas work very well too. I don't fry or griddle the tortillas before I fill them.
  • Spinach - Fresh is best for this recipe, if you want to use frozen you can just thaw it and squeeze out any liquid before you add it the bean mixture.
  • Cheese - Mature/sharp cheddar cheese is best here, it's always full-fat and I always grate my own cheese.
  • Sour Cream - You can use half-fat sour cream if you want or you can leave it out altogether, it adds a lovely creaminess to these enchiladas though.
  • Casserole Dish - My casserole dish measures as this - 30cm/11.5" x 22cm/9" x 7cm/3"
  • Nutrition - Nutritional information is approximate and is calculated using an online nutrition tool. It is based on one serving.
  • Recipe Inspiration - This recipe is roughly adapted from these Chicken and Bean Enchiladas.


Calories: 534kcal | Carbohydrates: 71.7g | Protein: 22.6g | Fat: 19.9g | Saturated Fat: 8.9g | Cholesterol: 34mg | Sodium: 472mg | Potassium: 913mg | Fiber: 14.9g | Sugar: 7.8g | Calcium: 293mg | Iron: 6mg