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Spinach Enchiladas are full of fresh spring veggies like spinach, peas, asparagus, and lots of cheese. This comforting vegetarian enchilada recipe is a simple weeknight meal that’s quick and easy to make in 35 minutes, save leftover for lunches throughout the week or serve with this Caesar Salad to make it a meal!
Enchiladas are one of my favorite go-to dinners! It’s so simple to throw together with minimal effort in roughly 30 minutes and it’s filled with so much flavor. Vegetarian Black Bean Enchiladas, Delicata Squash and Black Bean Enchiladas and Enfrijoladas are all beloved staples in my house! These recipes are a great way to use up your spring and summer produce in a delicious vegetarian-friendly way!
Ingredients You’ll Need for Spinach Enchiladas
- Veggies – We’re using spring produce staples for these enchiladas like fresh asparagus, freshly shucked (or frozen!) peas and baby spinach. You’ll also need a green onion, and a clove of garlic!
- Seasonings – Chile powder, ground cumin, and ground coriander. Just a little bit of each will add so much flavor to the filling.
- Red enchilada sauce – Store-bought sauce is a super easy choice! Of course you can make your own if you have the time!
- Cheese – Tons of shredded Mexican cheese really makes these enchiladas the best. Use more than you think you need, you won’t regret it.
- Tortillas – 6 flour or corn tortillas will get the job done. For this recipe I used flour!
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Spinach and Cheese Enchiladas:
- Sauté the filling. Heat up some olive oil in a pan then add the veggies and cook until tender.
- Add the spices. A little coriander and cumin help add some extra flavor to the filling.
- Fill the tortillas. Add some cheese and veggies to each tortilla then roll it up.
- Prep the pan. Add a little bit of enchilada sauce to the bottom of your pan so you don’t have dry enchiladas.
- Fill the pan. As you fill each tortilla roll it up and place it seam side down in the pan.
- More sauce and cheese. After you fill up the pan, top with more enchilada sauce and a bunch of cheese.
- Bake. Bake the enchiladas until the cheese it nice and melted and the sauce is bubbly.
- Let cool slightly and serve. Once the enchiladas have baked let them cool for 5-10 minutes so they’re easier to serve.
Tips and Tricks
- Rolling tortillas: If you’re having issues rolling up the tortillas it’s probably because they’re too cold. Just reheat them in a very low oven or in the microwave until they’re pliable enough to roll.
- Switch up the filling with whatever you want! Swap in mushrooms for the asparagus, add chicken if you want, use kale in place of spinach. The possibilities are endless!
- How to put vegetables in enchiladas. You can really add any vegetables you want to enchiladas, the key is just to make sure that you cook them first since they’re not really cooking in the oven.
- How to freeze enchiladas: Assemble the enchiladas up until they go in the oven. Make sure everything is cool then cover with aluminum foil and freeze. When you’re ready to eat, bake the enchiladas covered for about 20 minutes then remove the foil and cook until the cheese is melted and the sauce is bubbly.
Recipe FAQs
Yes! Enchiladas will last for up to 5 days covered and stored in an air-tight container in the fridge.
This really depends on your preference but flour tortillas will hold up better once they are rolled and coated in enchilada sauce.
Yep! Just swap out the Mexican cheese with your favorite vegan variety!
More Vegetarian Recipes
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Spinach Enchiladas
Equipment
- 1 medium saucepan
- 1 13 x 9 inch baking dish
Ingredients
- 1 teaspoon olive oil
- 1 pound asparagus, trimmed and chopped into 2-inch pieces (2 cups)
- 1/2 cup freshly shucked peas, or frozen!
- 1 green onion, thinly sliced
- 1 garlic clove, peeled and minced
- 2 cups fresh baby spinach
- 1/2 teaspoon salt
- 1/2 teaspoon chile powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 6 flour or corn tortillas, I used flour
- 1 14-ounce can of red enchilada sauce
- 1 1/2 cup shredded Mexican cheese, divided
- Cilantro, chopped, as garnish
- 1/4 white onion or green onion, as garnish
Instructions
- In a medium saucepan, set over medium heat, warm the olive oil. When warm, add the asparagus and cook for 2 to 3 minutes, until bright green. Mix in the peas, green onion, garlic clove, spinach, salt, chile powder, cumin and coriander. Give it a good mix and cook for an additional 2 to 3 minutes, until the spinach has wilted.
- Fill flour tortillas with a handful of cheese and a few spoonfuls of filling. Roll and place in pan, seam side down, top with enchilada sauce and cheese. Bake at 350 for 15 to 20 minutes, until melty and warmed throughout. Garnish the enchiladas with chopped cilantro and diced onion.
Notes
Tips and Tricks
- Rolling tortillas: If you’re having issues rolling up the tortillas it’s probably because they’re too cold. Just reheat them in a very low oven or in the microwave until they’re pliable enough to roll.
- Switch up the filling with whatever you want! Swap in mushrooms for the asparagus, add chicken if you want, use kale in place of spinach. The possibilities are endless!
- How to put vegetables in enchiladas. You can really add any vegetables you want to enchiladas, the key is just to make sure that you cook them first since they’re not really cooking in the oven.
- How to freeze enchiladas: Assemble the enchiladas up until they go in the oven. Make sure everything is cool then cover with aluminum foil and freeze. When you’re ready to eat, bake the enchiladas covered for about 20 minutes then remove the foil and cook until the cheese is melted and the sauce is bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for dinner today and they were soooo gooood!! I added black beans to the mix as well. Thanks for the recipe!
yayyy! that’s awesome!
This looks so good! I’m making these asap. And I feel you, bay area prices are depressing, too!