How about a healthier twist on Mexican food? My Vegetarian Three Bean Enchiladas recipe is the perfect meal!
I told you how much I love Mexican food right? I seriously can’t resist burritos, quesadillas, and enchiladas. It’s my vice. Just talking about it makes me want to go to the closest Mexican food dive restaurant.
Eating out at traditional Mexican restaurants is great, but it isn’t always the best for you. I’m all about balance and enjoying food without guilt, but I know I can’t actually eat like that all the time and feel good. That’s where my homemade and healthier Mexican food comes in! This homemade vegetarian Three Bean Enchiladas recipe tastes super delicious, and it actually has all sorts of nutrients and protein from spinach and beans! This is actually one of the first recipes I posted on my site and I recently tweaked it and gave a makeover with some pretty new photos. It’s a classic in my house!
Vegetarian Three Bean Enchiladas recipe
Now, this pretty pan of my homemade vegetarian Three Bean Enchiladas recipe might look tricky to pull off, but it’s not!
All you do is saute onion and garlic in a pan. Next, you add three different types of canned bean, tomatoes, spices and then loads of fresh spinach. The filling mixture is spiced to perfection and is very good for you.
The only tricky part is rolling the enchiladas… but all you do is add less than a cup of filling to the whole wheat tortilla. Next you carfully fold the edges and place it seam side down in the pan.
When you stack them all together they stay put. The topping is a simple shortcut– your favorite premade enchiladas sauce and a nice dose of Mexican cheese.
This homemade vegetarian Three Bean Enchiladas recipe is then baked to perfection. I topped mine with fresh tomato, cilantro and plain greek yogurt.
This homemade vegetarian Three Bean Enchiladas recipe is a very filling and satisfying vegetarian meal and something you feel good eating.
You can even customize this recipe to your own taste by choosing the types of beans you like! If you are just a black bean fan… just do three can of that! You could also sub a can of chickpeas for one of the other picks.
You can also freeze them and serve them later if you happen to be busy with two babies 🙂 … or just life in general.
This homemade vegetarian Three Bean Enchiladas recipe is a perfect meal for in between those all out chips and salsa binges. I hope you enjoy it as much as I do. As always I’d love to hear what you think in the comments below!
Love healthy, vegetarian Mexican food? Also try…
- Roasted Vegetable Enchiladas
- Southwest Baked Spaghetti Squash
- 20 Minute Sheet Pan Fajitas
- Crock Pot Black Bean Enchiladas Stack
Pin for later!
Vegetarian Three Bean Enchiladas recipe
- 1 tsp olive oil
- 1 small sweet onion, chopped
- 1 teaspoon minced garlic
- 4 cups fresh spinach, chopped
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1 15 oz can kidney beans, rinsed and drained
- 1 14.5 oz can fire roasted diced tomatoes, drained
- 1 4 oz can green chilies
- 1 tablespoon Mexican/SW seasoning
- salt and pepper to taste
- 10 6 inch whole-wheat tortillas
- 1 10 oz jar Enchilada Sauce
- 2 cups Mexican low fat cheese
- Garnish: cilantro, tomato & plain greek yogurt
- Preheat your oven to 400 degrees and spray a 9x13 baking dish with cooking spray.
- Heat the olive oil in a large pan and sauté the onion until it starts to turn translucent (about 3 minutes.) Add the garlic and continue to stir for 30 seconds.
- Add the beans, tomatoes, chilies, and seasoning. Stir well and simmer for about 5 minutes. Salt and pepper to taste.
- Add the spinach in handfuls allowing it to wilt. Don’t worry it will quickly shrink down in size. Once it just barely wilts remove the pan from the heat.
- Prepare the enchiladas by adding about 3/4 cup of the mixture to each tortilla. Add a sprinkle of cheese over the beans mixture. Fold the tortilla over and place it in the pan seam down. Repeat until the pan is full.
- Cover the enchiladas with the enchilada sauce and sprinkle with the remaining cheese.
- Cook for 20-25 minutes or until the cheese melts.
- Garnish with cilantro, tomato, and plain greek yogurt! Enjoy!
Do you ever make healthy Mexican food at home?