Spinach & Three-Bean Enchiladas

Spinach & Three-bean Enchiladas Recipe

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Pamela Dapice


This is a quick and easy, yet healthy meal.


★★★★★ 1 vote

25 Min
30 Min


  • 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

How to Make Spinach & Three-Bean Enchiladas


  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.

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