Black Bean + Spinach Enchiladas With Green Chile + Feta

cooking essentials

Looking for a great new recipe to spice up your lunchtime routine? This black bean and spinach enchilada recipe gives you just that. Add in the feta cheese if you’re looking for a creamier texture. If you’re looking to keep it non-dairy/vegan, simply skip that one ingredient.


  • 2 cups cooked black beans, drained + rinsed
  • 3 cups packed spinach, roughly chopped
  • 2 shallots, diced
  • 1 cup feta cheese
  • 2 tablespoons coconut oil, melted (or olive oil)
  • 2 teaspoons ancho chili powder
  • 6-8 large or 12-14 small corn tortillas
  • 1.5 cups green chili sauce
  • sea salt + pepper
  • Garnish with roughly chopped cilantro, 2 thinly sliced scallions, 1 diced avocado, hot sauce, and lime juice if desired.


  • Preheat oven to 350.
  • Mix black beans, shallots, coconut oil, a pinch of salt and pepper, spinach, and chili powder. Combine in large bowl.
  • Spread 1/4 cup green chili sauce on the bottom of a wide, round Dutch oven. Arrange overlapping tortillas in single layer over teh sauce.
  • Top with black bean mixture, 1/2 cup sauce, and 1/4 cup feta cheese.
  • Repeat layering, finishing with sauce and cheese.
  • Transfer to oven, leaving uncovered. Bake until heated through for about a half hour.
  • Garnish as desired.

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