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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

Metric
Servings:
4
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

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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

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Reviews

Ratings

Original (179)
Gluten-free (12)
Paleo (22)
Vegetarian (23)

Most Helpful

Made it without the rice. It was like a southwestern stew. Pretty good. Could have been spicier.

By: Sundi
Posted: May 15, 2017
Diet: Paleo
1 Helpful

79 reviews

Everyone likes this & quick easy weeknight, great way to use up things, even made it w rice left from night before. Made in Dutch oven so a bit soupy, use less sauce next time. ISO less spicy canned sauce.

By: Jessie
Posted: Oct 10, 2021
Diet: Original
0 Helpful

Amazed at how quickly this one went together and was served! Tasty and will definitely make again, but will build in some more flavors, such as diced jalapeños & cumin added in the onion sauté step, as I felt it was a bit bland.

By: Jane
Posted: Jun 17, 2021
Diet: Original
0 Helpful

Super good! Would make again!

By: Julia
Posted: Dec 15, 2020
Diet: Original
0 Helpful

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