Black Bean and Spinach Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 206.0
- Total Fat: 5.2 g
- Cholesterol: 6.6 mg
- Sodium: 1,050.6 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 10.7 g
- Protein: 14.2 g
View full nutritional breakdown of Black Bean and Spinach Enchiladas calories by ingredient
Submitted by: WYNSDAYSCHILD
Number of Servings: 8
Ingredients
-
Yellow Sweet Corn, Canned, 1 cup
Healthy Request Cream of Mushroom Soup, 1.5 cup
Spinach, frozen, 1.25 cup
Las Palmas Green Chili Enchilada Sauce, 2.5 cup
Garlic, 4 clove
Beans, black, 1 cup
Kraft Natural Cheese Fat Free Shredded Cheddar, 1 cup
Cilantro, raw, 6 tbsp
1/4 cup onion, chopped
8 La Tortilla Factory, Whole Wheat Low Carb Tortillas
1 cup Sour cream, fat free (Lilly's)
Directions
Mix sour cream, enchilada sauce, cilantro, and cream of mushroom soup, and set aside.
Saute onion and garlic in cooking spray. Add spinach, black beans and corn, and combine. Remove from heat.
Fill tortillas with bean and veggie mixture and a spoonful of sauce and roll up. Place in casserole dish. Repeat until all tortillas are used. Spread the rest of sauce over top and sprinkle with cheese.
Bake 350 degrees for 25-30 minutes.
Serving Size: 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user WYNSDAYSCHILD.
Saute onion and garlic in cooking spray. Add spinach, black beans and corn, and combine. Remove from heat.
Fill tortillas with bean and veggie mixture and a spoonful of sauce and roll up. Place in casserole dish. Repeat until all tortillas are used. Spread the rest of sauce over top and sprinkle with cheese.
Bake 350 degrees for 25-30 minutes.
Serving Size: 8 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user WYNSDAYSCHILD.
