Spinach & Three-bean Enchiladas Recipe

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Spinach & Three-Bean Enchiladas

Pamela Dapice

By
@pameladapice

This is a quick and easy, yet healthy meal.


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Rating:

Serves:

6

Prep:

25 Min

Cook:

30 Min

Ingredients

1 Tbsp
vegetable oil
1/2
large onion, chopped
4 clove
garlic, chopped
1 can(s)
15 oz. kidney beans, drained and rinsed
1 can(s)
15 oz. black beans, drained and rinsed
1 can(s)
15 oz. pinto beans, drained and rinsed
1 can(s)
8 oz. no-salt-added tomato sauce
1 Tbsp
chili powder
1 tsp
ground cumin
1
6 oz. bag baby spinach
1 c
cilantro, chopped
6
whole wheat fajita-size tortillas
1 1/2 c
shredded reduced-fat mexican-blend cheese

Directions Step-By-Step

1
Heat oven to 350 degrees F. Coat a 9x13x2-inch baking dish with nonstick cooking spray.
2
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.
3
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.
4
Sprinkle cheese over enchiladas; cover and bake at 350 for 30 minutes.