Spinach & Three Bean Enchiladas

A great source of lean protein and fiber.

Spinach & Three Bean Enchiladas

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tablespoon vegetable oil

  • ½

    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

  • ½

    cup cilantro, chopped

  • 6

    whole-wheat fajita-size tortillas

  • cups shredded reduced fat Mexican blend cheese

  • Tossed salad, optional

Directions

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.


Nutrition

Facebook Conversations