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Black Bean and Spinach Enchiladas - Gluten Free - FitLiving Eats by Carly Paige Recipe

Gluten-Free Black Bean and Spinach Enchiladas

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Stovetop & Bake
  • Cuisine: Mexican
  • Diet: Gluten Free


Looking for a healthy recipe for Mexican (Meatless) Monday? Try this vegan recipe for easy to make Gluten-Free Spinach and Black Bean Enchiladas (chicken is optional).


Units Scale

For the sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons gluten-free flour
  • 1 cup low-sodium vegetable broth
  • 16 ounces mild salsa verde
  • 1/4 cup cilantro, chopped

For the enchiladas:

  • 8 ounces frozen spinach
  • 15-ounce can black beans, rinsed and drained
  • 1 1/2 cups frozen corn
  • 6 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon cumin
  • 810 gluten-free tortillas


  1. Preheat the oven to 375F.
  2. To make the sauce, heat the olive oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute. You’re looking for a paste-like consistency that starts to bubble. Add the vegetable broth and salsa verde; whisk until well combined and the sauce begins to simmer and thicken up. Add the cilantro, then take off the heat and set aside.
  3. To prepare the filling, add the spinach, black beans, corn, green onions, cilantro and cumin to a mixing bowl; stir to combine.
  4. In the bottom of a 13×9 casserole dish, ladle 1 cup of the enchilada sauce in the bottom.
  5. Roll about 1/2 cup of enchilada filling in a tortilla and place in the casserole dish, seam side down. Repeat until all of the filling and tortillas have been used. Top with the remaining enchilada sauce and filling. Bake for 25 minutes until the top is bubbly and slightly golden brown.
  6. Remove from the oven and let cool for 10 minutes. Garnish with any leftover cilantro and enjoy.


For recipe variations, refer to the post for ideas on how to incorporate meat and/or dairy if you feel you need it. A couple of brands that I use for this recipe is Herdez mild salsa verde (it’s hard to find a true mild sauce) and Siete tortillas.


  • Calories: 330
  • Sugar: 6g
  • Sodium: 1045mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 14g
  • Protein: 14g

Keywords: Mexican, meatless Monday, enchiladas, Mexican Recipe, gluten-free, vegan, enchiladas, gluten-free Mexican recipe, gluten-free enchiladas

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