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Black Bean and Spinach Skillet Enchiladas
with cheese / rice / sour cream

Active: 25 min Total: 30 min

We first featured this short-cut method for enchiladas (which combines all of the ingredients in a skillet rather than rolling and baking in the oven) in early 2016. We've made some updates to the recipe using feedback from our community and created a new vegetarian version with rice, black beans and spinach, plus enchilada favorites like sour cream and cheese!

Dependency

Ingredients

Servings:
4
Metric
Black Bean and Spinach Skillet Enchiladas:
  • Rice, uncooked white or brown - 3/4 cup
  • Onions - 1/2, diced
  • Tortillas, flour and taco-sized - 3, chopped into bite-sized pieces
  • Chives - 1 Tbsp, chopped
  • Spinach, baby - 3 oz, chopped
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Corn, frozen - 3/4 cup
  • Enchilada sauce (10 oz / 295 mL), mild red - 1 can
  • Cheese, any shredded blend - 1 cup
  • Sour cream (sub plain yogurt) - 4 Tbsp
  • Salsa, store-bought, for serving - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Cook rice - (If not already made from Monday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Onions / Tortillas - Prep as directed and store separately. (Can be done up to 5 days)
  3. Chives / Spinach - Prep as directed and store separately. (Can be done 1 day ahead)
  4. Beans - Drain and rinse.

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Make

  1. Turn on the oven’s broiler.
  2. Heat large oven-safe skillet over medium-high heat. Add oil, and onions to hot oil. Saute until soft, 1 to 2 minutes. Add beans and corn and saute until corn is defrosted. Add enchilada sauce and bring to a simmer. Stir in spinach and cook until spinach is wilted, 2 to 3 minutes.
  3. Remove pan from heat and stir in rice, tortillas and half the cheese. Top with remaining half of cheese.
  4. Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
  5. Top enchiladas with chives. Serve with sour cream and salsa. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (175)
Gluten-free (12)
Paleo (22)
Vegetarian (23)

76 reviews

Love, love, love this dish, and so does our six-year old. I waited until it was just about done to put in the spinach, because the heat of the dish is enough to wilt the spinach. No point in putting it in too early.

By: Darla
Posted: Feb 27, 2020
Diet: Vegetarian
0 Helpful

Subbed more corn instead of rice, worked out well. So, so good. Even better after a few days in the fridge.

By: Jeffrey
Posted: Jun 04, 2019
Diet: Original
0 Helpful

If I made it again, I'd decrease the amount of rice.

By: Elizabeth
Posted: Apr 07, 2019
Diet: Original
0 Helpful

So easy to put together and really delicious. The leftovers worked great for lunch.

By: Melissa
Posted: Oct 09, 2018
Diet: Original
0 Helpful

This was a really easy meal to put together - I really appreciated its simplicity. I used green onions instead of chives because it was what I had.

By: Judith
Posted: Sep 14, 2018
Diet: Original
0 Helpful

Delicious and easy! Will definitely make it again!

By: Elise
Posted: Aug 20, 2018
Diet: Gluten-free
0 Helpful