★★★★★ 1 vote5
1 Tbspvegetable oil
1/2large onion, chopped
4 clovegarlic, 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 Tbspchili powder
1 tspground cumin
16 oz. bag baby spinach
1 ccilantro, chopped
6whole wheat fajita-size tortillas
1 1/2 cshredded reduced-fat mexican-blend cheese
How to Make Spinach & Three-Bean Enchiladas
- Heat oven to 350 degrees F. Coat a 9x13x2-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 for 30 minutes.