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Black Bean & Spinach Enchiladas with Cashew Lime Crema - Chef Whitney Aronoff | Starseed Kitchen

Black Bean & Spinach Enchiladas with Cashew Lime Crema

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  • Author: Chef Whitney Aronoff
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Healthy


Healthy baked enchiladas stuffed with black beans, spinach & kale, smothered in a homemade smoky red enchilada sauce.

Serve with a drizzle of cashew lime crema, avocado, pepitas and fresh cilantro.




  • 8 organic flour or cassava tortillas (7-8-inch small tortillas)
  • 1 can organic black beans
  • 1 can organic refried black beans with jalapeno
  • 2 bunch flat-leaf Dino kale (4 cups packed)
  • 5-oz spinach (1 box or bag)
  • 1 ½ cups organic sharp cheddar cheese (white cheddar), shredded
  • Smoky enchilada sauce
  • ¼ cup pepitas
  • ½ bunch cilantro
  • Avocado


  • 1 ½ cups of raw cashew pieces
  • ¼ tsp sea salt
  • ¾ cups warm water
  • Juice & zest of half a lime


  1. Preheat oven to 350 degrees. Lightly oil a rectangle casserole dish with olive oil.
  2. First make the enchilada sauce in the blender. Set aside.
  3. In a medium pot, bring 4 cups of water to a boil with 2 tablespoons of salt. Prepare the colander in the sink, adding all the fresh spinach in it. Chop kale into 2-inch pieces, discard the thick ends. Once water is boiling, blanch kale. Add to boiling water, making sure all leaves are wilted, and immediately drain in a colander, over the spinach. Toss colander with spinach and kale to drain of excess water and mix the greens.
  4. Drain and wash whole black beans and pat dry. Add to a bowl, along with the refried black beans. Stir till both types of beans are mixed together. Start building your enchiladas by spreading 1/8 of the bean mixture on one side of the tortilla. Top with spinach, kale and shredded cheese. Roll and add to the dish. Do this for all 8 tortillas, using all the beans, spinach, kale and cheese.
  5. Pour all enchilada sauce over the top of the tortillas, covering every inch of the pan. Cover with foil and bake 25 minutes.
  6. While the enchiladas are baking, make the cashew crema. Add cashews, sea salt and warm water to a high-speed blender. Let sit for 5 minutes, then blend on high till incorporated. Stir in zest and juice of 1 lime.
  7. Remove enchiladas from oven and cool for 10 minutes. Drizzle with ½ of the cashew crema, pepitas and fresh cilantro. Serve with additional crema and avocado.


  • If you are making a half batch of enchiladas, still use all the sauce if you like heavy sauce on your enchiladas.
  • If you like the tips of your enchiladas a little crispy, bake for 30-35 minutes.