No Image
prep time
25 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 1/2 - large onion, chopped
- 4 cloves garlic, chopped
- 1 can 15 oz. kidney beans, drained and rinsed
- 1 can 15 oz. black beans, drained and rinsed
- 1 can 15 oz. pinto beans, drained and rinsed
- 1 can 8 oz. no-salt-added tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 - 6 oz. bag baby spinach
- 1 cup cilantro, chopped
- 6 - whole wheat fajita-size tortillas
- 1 1/2 cups shredded reduced-fat mexican-blend cheese
How To Make spinach & three-bean enchiladas
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Step 1Heat oven to 350 degrees F. Coat a 9x13x2-inch baking dish with nonstick cooking spray.
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Step 2Heat 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.
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Step 3Gradually 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.
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Step 4Sprinkle cheese over enchiladas; cover and bake at 350 for 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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