Bean and Spinach Enchiladas

A meatless meal that can be personalized to your preferences, modified for dietary restrictions, and expanded enough to feed a large crowd.


  • 1 can of black beans drained and rinsed
  • 1 can of pinto beans drained and rinsed
  • 1 can of diced tomatoes drained
  • 2 bell peppers diced
  • 1 8 oz brick of cheese cheddar, mozzarella, or pepper jack work well, grated
  • 1 24 oz jar of salsa
  • 8-12 oz fresh spinach
  • Optional: 1Tbsp taco seasoning
  • For serving: sour cream additional salsa, guacamole, extra spinach, olives, rice, quinoa, or tortilla chips


  1. Preheat oven to 400F.

  2. Heat up black beans, pinto beans, and tomatoes on the stove over medium-high heat.

  3. While heating, slice up bell peppers and add them to the pot. Allow to simmer for 5-10 minutes, until hot. Optional: add taco seasoning.

  4. Pour ½ cup of salsa into the bottom of a glass 9x13 baking dish.

  5. In the middle of a soft tortilla, lay a handful of spinach leaves. Next spoon the bean mixture on top of the spinach. Roll up and lay in the baking dish with the seam facing down. Repeat until the bean mixture is gone. (Usually 6-9 tortillas).

  6. Generously spread the remaining salsa over the enchiladas, making sure to cover the ends so they don’t burn. Evenly sprinkle all of the cheese on top.

  7. Bake uncovered at 400F for 20-30 minutes, until the cheese is bubbling.

  8. Serve with sour cream, additional salsa, guacamole, extra spinach, olives, rice, quinoa or tortilla chips.