Vegetable Enchiladas with Chile Gravy

Bubbly enchiladas loaded with black beans, corn, spinach and cheese baked in a smoky chile gravy.

For 11 years I lived a mere hour’s drive from the Mexican border. Sad to say I didn’t know a thing about Mexican food. My knowledge reached as far as the ground beef tacos and cheesy nachos I grew up on. I didn’t even know what a quesadilla was.

That’s crazy talk.

As a result I avoided any and all restaurants that so much as hinted at serving any type of Mexican or Tex-Mex food, thinking I didn’t like it. My name is Reeni and I’m a recovering picky eater. A foolish one. I deeply regret it now and want to go back and make it my job to eat Mexican and Tex-mex food every. Single. Day.

The filling with black beans, corn, fresh spinach, cheese and sour cream is rolled up in corn tortillas then smothered with the rich chile gravy and even more cheese then baked in a casserole to a molten-hot finish.

The gravy is a highly spiced sauce made with chile powder, cumin, smoked paprika and oregano. There’s no heat to it so if you’re looking to spice it up further you can add a few canned chipotle chiles in adobo sauce, cayenne pepper to taste or even swap out some of the regular chile powder for a chipotle or arbol chile powder.

Yes, they’re kind of ugly.

Please don’t hold it against them.

Vegetable Enchiladas with Chile Gravy

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 5-6 servings

Vegetable Enchiladas with Chile Gravy

Bubbly enchiladas loaded with black beans, corn, spinach and cheese baked in a smoky chile gravy.


Chile Gravy:
2 tablespoons chile powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 teaspoon coarse salt
1 teaspoon dried Mexican oregano, crushed between fingertips
1/4 cup vegetable oil
5 cloves garlic, minced
1/4 cup flour
2 cups vegetable or chicken broth
olive oil, for sauteing
1 small onion, chopped
4 packed cups fresh baby spinach
1 cup corn
2 cups black beans
10-12 corn tortillas
1 + 1/2 cups shredded sharp cheddar or Monterrey jack cheese
1/2 cup sour cream


    Chile Gravy:
  1. In a small bowl combine all the seasonings: chile powder, cumin, paprika, black pepper, salt and oregano.
  2. Heat the oil over medium-low heat in a large skillet and quickly saute garlic 2 minutes; whisk in flour and cook 4 minutes while constantly whisking/stirring. Add all the seasonings and cook 1 minute.
  3. Pour in the chicken broth and whisk until smooth. Turn heat up to medium-high and bring to a boil: reduce heat and slowly simmer about 20-25 minutes, stirring often. Taste and season with additional salt as needed. Meanwhile make the enchiladas.
  4. Enchiladas:
  5. Heat a tablespoon or two of olive oil in a large skillet over medium heat; and onion and cook until translucent. Add spinach and stir until spinach starts to wilt. Remove from heat and add corn, black beans, 3/4 cup of the cheese and the sour cream. Season with salt and pepper. Stir until well combined.
  6. Preheat oven to 400 degrees F. Grease a 9x13 deep-sided casserole pan. Wrap the tortillas in damp paper towels and microwave 1 minute. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and place seam side down in casserole pan.
  7. Pour the chile grave evenly over top. Sprinkle with remaining cheese and top with green onions.
  8. Bake 25 minutes until bubbly all over. Allow to set 5 minutes before serving. Serve with sour cream.


Chile Gravy adapted from Serious Eats

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