Fresh spinach and hearty black beans turn enchiladas into a spectacular, healthy meal in this tasty Mexican recipe. If you’re tired of unhealthy takeout, but still looking for a restaurant-worthy meal, these spinach enchiladas with black beans will surely hit the spot and have you craving more. This easy vegetarian recipe will satisfy even the biggest meat lovers in your family, so don’t hesitate to give it a try.
Yields: 6 servings | Serving Size: 2 enchiladas|Calories: 458| Total Fat: 14 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 531 mg | Carbohydrates: 68 g | Dietary Fiber: 16 g | Sugars: 5 g | Protein: 20 g | SmartPoints: 14
- 1/4 cup light olive oil
- 2 tablespoons flour
- 3 tablespoons chili powder
- 1 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 cup water
- 1 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 4 cups baby spinach
- 1 15-ounce can black beans, drained and rinsed
- 1/2 teaspoon sea salt
- 2 cups low fat shredded cheddar jack cheese, divided
- 12 corn tortillas
- 1/2 cup sour cream
Preheat oven to 350 degrees F.
Make the sauce by heating the oil in a small saucepan. Add the flour and chili powder and stir. Cook for 1 minute and add the remaining ingredients. Simmer for about 10 minutes until thickened.
Make the enchiladas by heating the olive oil in a large skillet. Add the onions and garlic and cook until soft. Stir in the spinach and continue cooking until wilted. Add the beans, salt, and half the cheese.
Heat the tortillas in the microwave or a dry skillet. Fill each one with the black bean mixture, roll up, and lay seam side down in a casserole dish. Add the remaining cheese over top and pour the sauce over the enchiladas.
Bake for 20-25 minutes, until cheese is melted and tortillas are soft. Serve with the sour cream.