I have actually been making these enchiladas for the past 5 years and have really perfected the recipe and thought they really deserved to be shared again with new better pictures. You can see the old post right here!

P.S. It’s hard to believe I have been sharing recipes with all of you for coming up on 8 years. It really doesn’t feel that long and I am so very thankful!

So long story short, these are truly the best ever vegetable enchiladas. You make your own sauce — don’t worry it only takes 5 minutes to make — and it really puts these over the top. Inside you will find spinach, bell peppers, onions, black beans, sweet corn and a whole lotta cheese!

In this recipe I use Adobo seasoning. I know not everyone has this stocked in their pantry, so if you don’t want to buy an extra seasoning you can just use extra salt (to taste) in it’s place. However, I totally love Adobo seasoning and always find 100 ways to use it…but then again my husband is Puerto Rican. It’s a must have seasoning in our house!


  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons adobo seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 cup all purpose flour
  • 6 oz can tomato paste
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 large bell pepper (yellow, orange or red), diced
  • 2 cups fresh (or frozen) corn
  • 1 teaspoon adobo seasoning
  • 1/4 teaspoon cumin
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 6 oz bag fresh baby spinach
  • 1/2 cup cilantro, chopped
  • 16 oz fiesta blend cheese
  • 16 (6 inch) corn tortillas


  1. In a medium saucepan, heat olive oil over medium-high heat. Add cumin, adobo, garlic powder, white pepper, coriander, black pepper, flour, and tomato paste.
  2. Cook, whisking constantly, for 1 minute. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 5 minutes. Set aside.
  3. ...............................

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