Spinach and Black Bean Enchiladas

Share this:
Bowl with Spoon

Prep time:
15 MIN

Kitchen Timer

Cook time:
20 MIN

Silouette of 2 people

16 Servings


Serving Size:
1/2 enchilada


  • 1 package (10 ounces) frozen spinach, thawed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 1⁄2 cups corn (thawed from frozen or canned and drained)
  • 3 green onions, thinly sliced
  • 1⁄3 cup chopped cilantro
  • 2 cups shredded low-fat mozzarella cheese
  • 1 can (28 ounces) enchilada sauce (about 3 cups) (see notes)
  • 8 whole wheat flour tortillas (7"-8")


Preheat oven to 375 degrees.
Drain all excess moisture from thawed spinach.
In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.
Lightly spray a 9×13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.
Fill tortillas with spinach mixture.  Roll up tightly and place seam side down in the baking dish.
Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.
Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly.  Serve warm.
Refrigerate leftovers within 2 hours.


Try corn tortillas instead of whole wheat flour tortillas.
Serve enchiladas with your favorite hot sauce or salsa.Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.Make your own enchilada sauce!¼ cup tomato paste¼ cup flour2 teaspoons cumin¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon chili powder1/8 teaspoon pepper3 cups low sodium vegetable broth
Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
Refrigerate leftovers within 2 hours.