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Spinach & Three Bean Enchiladas


A great source of lean protein and fiber.

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  • 1 Tablespoon vegetable oil
  • 1/2 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 bag (6 ounces) baby spinach
  • 1/2 cup cilantro, chopped
  • 6 whole-wheat fajita-size tortillas
  • 1 1/2 cups shredded reduced fat Mexican blend cheese
  • Tossed salad, optional


Servings 6
Preparation time 15mins
Cooking time 54mins


Step 1

Heat oven to 350 degrees. Coat a 13x9x2 inch baking dish with nonstick cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic and cook 3 minutes, stirring occasionally. Stir in beans, tomato sauce, chili powder and cumin; simmer 3 minutes, stirring occasionally.

Gradually stir in spinach until wilted, about 3 minutes. Stir in cilantro and lightly mash bean mixture with a potato masher. Spoon about 3/4 cup of the bean mixture down center of each tortilla and tightly roll up; place seam-side down in prepared dish.

Sprinkle cheese over enchiladas; cover and bake at 350 degrees for 30 minutes. Serve warm with tossed salad, if desired.

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