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


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1 Tbsp
vegetable oil
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
6 oz. bag baby spinach
1 c
cilantro, chopped
whole wheat fajita-size tortillas
1 1/2 c
shredded reduced-fat mexican-blend cheese

How to Make Spinach & Three-Bean Enchiladas


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

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