Spinach & Three Bean Enchiladas

By kimmie12

A great source of lean protein and fiber.

Ingredients

• 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

Details

Servings 6
Preparation time 15mins
Cooking time 54mins

Preparation

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.