Black Bean Enchiladas

Categories: Entrées, Vegetarian


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Recipe Information

Serving Size

1 enchilada


Makes 10 servings

Nutrition Information

One serving is 270 calories, 7 g fat, 10 mg cholesterol, 420 mg sodium, 39 g carbohydrates, 8 g fiber, and 12 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 2 T Olive oil, divided (1 T & 1 T)
  • ¼ c Tomato paste
  • ¼ c Flour, whole wheat
  • 2 t Cumin
  • ¼ t Garlic powder
  • ¼ t Onion powder
  • ¼ t Chili powder
  • 3 c Vegetable broth, low sodium, divided
  • 6 oz Spinach
  • 1 can Black beans, drained and rinsed (15.5 oz)
  • 1 c Corn, fresh, frozen or canned, drained and rinsed
  • 1/3 c Green onion
  • 1/3 c Cilantro, chopped
  • 1 pkg Get Fresh! Taco Seasoning
  • 1 ½ c Mexican cheese blend, reduced fat (1 c & ½ c)
  • 10 Tortillas, whole wheat


  1. PREHEAT oven to 375°F.
  2. For the sauce, HEAT 1 T olive oil in a saucepan over medium heat. ADD tomato paste, flour, cumin, garlic powder, onion powder, chili powder and 1/2 c broth. WHISK together and COOK 1 minute.
  3. Slowly WHISK in remaining broth, and bring to a BOIL.
  4. REDUCE to a SIMMER, and COOK until thickened, about 6 minutes. SET aside.
  5. In a skillet, SAUTE’ spinach in 1 T olive oil on medium high until wilted.
  6. ADD beans, corn, green onion, cilantro, taco seasoning and 1 cup cheese to the spinach.
  7. PLACE 1/3 c of the mixture in a tortilla. ROLL up tightly. POUR a small amount of the sauce in a 9x13 dish. Then, PLACE enchiladas seam side down in the dish, TOPPING with remaining sauce and remaining cheese.
  8. BAKE for 20 minutes or until bubbly.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit