Enjoy these vegetarian enchiladas with goat cheese, a perfect dish for a wholesome, meatless meal. Packed with refried black beans, fresh spinach, sweet corn, and topped with creamy goat cheese, these enchiladas are a flavorful and satisfying choice. Perfect for weeknight dinners, meal prep, or a vegetarian Mexican-inspired feast, this recipe is easy to make, customizable, and can be adapted for vegan and gluten-free diets. Whether you’re craving healthy enchiladas or just love a delicious, cheesy casserole, this dish is sure to be a hit.

Table of Contents

Ingredients

1 teaspoon olive oil
2 cloves garlic, minced
4 green onions, sliced
1 (15-ounce) can sweet corn, drained
4 cups baby spinach
2 cups refried black beans
Salt, to taste
10–12 corn tortillas
1 ½–2 cups red enchilada sauce
1 cup shredded cheese (optional, omit for vegan)
¾ cup goat cheese, crumbled (optional, omit for vegan)
2 avocados, cubed and tossed in lime juice (optional)
Fresh cilantro, roughly chopped (optional)

Instructions

Preheat and Sauté
Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the minced garlic and sliced green onions, sautéing for about 2 minutes until fragrant.
Prepare the Filling
Stir in the corn and baby spinach, cooking until the spinach is mostly wilted. Add the refried black beans and mix well with the other ingredients. Season with salt to taste and remove from heat.
Assemble the Enchiladas
Spread ½ cup of enchilada sauce evenly on the bottom of a casserole dish. Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds until pliable. Spoon ¼ cup of the filling onto each tortilla, roll tightly, and place seam-side down in the casserole dish. Repeat until all the filling is used.
Bake
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle with shredded cheese, if using. Bake in the preheated oven for 15 minutes.
Finish and Serve
Remove from the oven and let the enchiladas cool for 5 minutes. Top with crumbled goat cheese, cubed avocado, and chopped cilantro, if desired. Serve warm and enjoy!

Tips

For extra pliability, lightly warm tortillas on a stovetop griddle instead of microwaving.
If using canned refried beans, check the label for added salt or seasonings to avoid over-salting.
For a crispier texture, lightly fry the tortillas in a bit of oil before filling and rolling.

Variations and Substitutions

Vegan Option: Skip the goat cheese and shredded cheese, and replace with a vegan cheese alternative or simply omit.
Protein Boost: Add crumbled tofu or sautéed mushrooms to the filling for additional protein.
Spicy Kick: Use spicy enchilada sauce or add diced jalapeños to the filling for extra heat.

FAQs

Can I make this recipe ahead of time?
Yes! Assemble the enchiladas up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

What’s the best way to store leftovers?
Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze these enchiladas?
Absolutely! Freeze them unbaked in a freezer-safe dish, covered tightly with foil. When ready to serve, bake from frozen at 375°F, adding 10–15 minutes to the cooking time.

Serving Suggestions

Serve alongside a fresh green salad or Mexican rice for a complete meal.
Pair with a dollop of guacamole or vegan sour cream for added creaminess.
Enjoy with tortilla chips and salsa on the side for some crunch.

Why You’ll Love This Recipe

Versatile: Easily adaptable to vegan or gluten-free diets.
Quick and Easy: Perfect for weeknight dinners or meal prep.
Flavorful and Satisfying: Packed with nutritious veggies and creamy goat cheese.