Sautéed Mexican Spinach (espinacas)

This easy and flavorful Mexican spinach is a quick, wholesome side dish packed with fresh veggies, a hint of heat, and a touch of tomato goodness. Perfect for tacos, grilled meats, or just with crusty bread!

this recipe

Growing up, my mom always had some kind of veggie side dish to go with our meals—whether it was champinones a la mexicana (sautéed mushrooms), calabacitas, and pretty often, espinacas (spinach).

These dishes are super simple but have so much flavor, and I love passing that on to my family and my lovely readers. Cooking these dishes always brings a little bit of home with me, and this recipe is no different.

It’s a comforting reminder of the way my mom would put together a meal. Something fresh, tasty, and easy.

*Here is a visual version of the recipe with step-by-step photos. Scroll down to see the printable recipe with the exact measurements of the ingredients.

How to Make Mexican Spinach

Dice the onion, chop the jalapeño (remove the seeds if you want it milder), dice the tomato, and mince the garlic. Give the spinach a good rinse and drain. Now you’re all set to cook!

Heat the oil in a large pan over medium heat. Once it’s nice and warm, toss in the onion and jalapeño.

Let them sizzle and soften for about 2 minutes, until the onion looks slightly translucent.

Stir in the garlic and cook for another 30 seconds, just until it smells amazing (because burnt garlic is nobody’s friend).

Add the diced tomato, a sprinkle of cumin, oregano, salt, and pepper. Stir it all together and let it cook for 2–3 minutes, until the tomato starts breaking down and releasing its juices.

Now, time for the spinach! Add it in handfuls, stirring as you go. At first, it might seem like way too much, but don’t worry—it wilts down quickly.

This is why you need a large pan, so you have plenty of room to mix everything without spinach spilling over the sides.

Keep stirring until the spinach is soft and the tomato juices have mostly evaporated.

Or leave a little extra juice in the pan to soak up with some crusty bread.

That’s it! Check below my suggestions to serve this delicious Mexican spinach vegan dish and enjoy right away.

Tips & Notes

Adjust the heat: If you like a spicier kick, leave the seeds in the jalapeño, or even add another one. For a milder version, just remove the seeds and ribs.

Tomato juice: If you prefer a more saucy dish, don’t let the tomato juice evaporate fully—leave a little extra in the pan for a nice, flavorful sauce. It’s perfect for soaking up with bread or adding to rice!

Make it your own: Feel free to experiment! Add some cooked beans or cheese for a heartier meal, or sprinkle a bit of lime juice on top for a fresh zing.

Serving Your Espinacas Like a Mexican!

In Mexico we love those espinacas (spinach) and we usually eat them in many ways! Here’s how:

• For example, it pairs wonderfully with tacos, either as a filling or a side, especially with some crumbled queso fresco.
• Alongside grilled chicken or fish for a light, flavorful meal. For a more substantial meal, you can serve it with a side of Mexican rice and beans.
• If you’re in the mood for something simple, just enjoy the sauteed Mexican spinach with some crusty bread to soak up the delicious spicy tomato juices.
• It also makes a great topping for scrambled eggs or as a filling for a breakfast burrito.

More Mexican Sides

I hope this Mexican spinach recipe adds a little extra flavor to your kitchen and brings a taste of Mexico to your table!

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