Spinach & Black Bean Enchiladas


4.4 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.6
  • Total Fat: 8.5 g
  • Cholesterol: 20.0 mg
  • Sodium: 693.9 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 8.6 g
  • Protein: 15.7 g

View full nutritional breakdown of Spinach & Black Bean Enchiladas calories by ingredient
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Number of Servings: 6

Ingredients

    8 c fresh spinach leaves - steamed
    15-oz can black beans (no-salt)
    1/2c salsa
    1/4t ground cumin
    1/4 t chili powder
    6 - 6" flour tortillas
    1/2 c fat-free sour cream
    2 t lime juice
    4 oz shredded low-fat Mexican shredded cheese
    2 Italian plum tomatoes, diced
    2 green onions, thinly sliced

Directions

Microwave spinach for a minute or add spinach to boiling water and cook for a minute.
Remove with slotted spoon & drain. Press out as much liquid as possible.
(I slice through the "clumps" to make them smaller!)
Preheat oven to 350.
Spray casserole dish with non-stick spray.
In a medium bowl combine spinach, black beans, salsa, cumin and chili powder.
Spoon 1/6 of the mixture onto a tortilla and roll into a tube shape. Place tortilla seam down in casserole dish. Do all 6 tortillas.
Bake, uncovered for 15 minutes.
Combine sour cream & lime juice.
Remove casserole from oven, spread mixture over enchiladas. Top with cheese, green onions and tomatoes.
Bake 5 minutes longer.
Serve with a healthy green salad!




Number of Servings: 6

Recipe submitted by SparkPeople user ONECALMMOM.

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Member Ratings For This Recipe


  • Very Good
    i didn't cook the spinach, I just rolled it into the enchiladas raw. I thought it was tasty. - 8/7/13

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  • Incredible!
    Very filling - used Hot Salsa to add a little more zip and substituted Monterey Jack. Double it and freeze the second pan! - 4/25/12

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  • Very Good
    Very tasty! - 1/3/11

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  • Very Good
    I liked it and would make it again with some additional spices. I might try drizzling a can of red enchilada sauce on top. - 6/14/09

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  • Very Good
    I added a little more cumin and chili pepper, and some cilantro. A refreshing way to satisfy my craving for Mexican! - 3/28/08

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