Vegetable Enchiladas with Black Beans, Corn & Spinach

Veggie Enchiladas

fresh ingredients


  • 6 pcs
    corn tortillas
  • 4 oz
  • 6 oz
    shredded cheese
  • 4 oz
  • 2 oz
    pickled jalapeno
  • 14 oz
    can of organic black beans
  • 2 oz
    green onion
  • 4 oz
  • 4 oz
    veggie stock
  • 6 oz
    tomato paste
  • 2 oz
    taco seasoning

Not Included

Olive oil 

Salt & pepper


Kitchen Items Needed

Medium saucepan

Rimmed baking sheet

Wooden spoon

Medium baking dish (or ovenproof skillet)

Box grater


Large bowl 


cook along



Preheat oven to 425°F with a rack in the centre;

Finely chop spinach;

Trim green onion, then thinly slice, keeping dark greens separate;

Rinse & drain black beans;

Finely chop jalapeños;

Grate carrots.

1Make Sauce

Heat 1 tablespoon oil in a medium saucepan over medium. Add taco seasoning, 2 tablespoons tomato paste & 1 tablespoon flour; cook, whisking, about 1 minute. Slowly whisk in broth concentrate & 1¼ cups water; bring to a simmer. Cook until slightly thickened, about 10 minutes. Season with ½ teaspoon salt.

2Make Filling

In a large bowl, stir to combine beans, carrots, white parts of green onion, spinach, chopped jalapeños, corn & 1/3 of the cheese. Season to taste with salt & pepper, set aside until step 5.

3Warm Tortillas

Brush tortillas on both sides with oil, then place on a rimmed baking sheet (it's okay if they overlap slightly). Bake tortillas on the centre oven rack until just warmed through & softened, about 2 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out; keep covered until ready to use.

4 Assemble Enchiladas

Lightly oil the inside of a medium baking dish (or ovenproof skillet). Pour in ¼ cup sauce, spreading to coat the bottom. Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ⅓ cup each); roll up tightly, arrange in prepared baking dish, seam-side down. Top with remaining sauce.

5Finish & Serve

Sprinkle enchiladas with remaining cheese. Bake on the centre oven rack until cheese is browned & bubbling, 18–22 minutes. Serve vegetable enchiladas with green onion sprinkled over top & remaining jalapenos if you wish. Enjoy!