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 ¾ 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?
I love Mexican food and this plate is perfect for meat-free days. So easy and beautiful with all those veggies on top
These look so good and easy to make, need to try your enchiladas, thanks for sharing!
Brian Jones says
Oh my that filling sounds fantastic and who could resist that perfect cheesy topping
Yum! Vegetarian enchiladas are RIGHT up my alley! I need to try these for dinner.
Beth Neels says
If I had to choose a last meal, it would be enchiladas! They are so flavorful! I love this vegetarian version!
Lisa Ballantyne says
I love Mexican food and my hubby makes the best enchiladas! Your recipe looks and sounds amazing!
These sound delicious and can't wait to try them. All of your recipes I've tried have been great! Thank you for sharing. What are your favorite Asheville restaurants as I will be there within a month.
Just made these last night for my boyfriend and I. They were a major hit!! Thanks for sharing.
Carolyn G says
Wow, those look so good! Totally trying this recipe!
Let me know what you think! They turn out quite tasty!!
Heather Norton says
I made these last night and they were amazing! Thanks for the new family favorite!
Merit Wolff says
I have just started following your blog and really enjoy it! I was missing you in the mornings and kept forgetting to ask Jay at church(obviously we go to the same church)plus I was afraid he would think I was a dork! You spoke at my daughter's 5th grade graduation too(at Marlow)! She got to speak too and no offense, but I think she was better! 😉
Anyway...I googled you and found your blog AND the answer to where you were! I hope you are improving and will be back soon! You bring such light to the mornings!
haha! I'm sure she was much better!!!
Thank you for caring about me. I'm getting better and getting some very good care. I'm hoping to be back at work soon.
Thank you so much for reading my blog and I hope you keep reading! 🙂
Vince DiCarlo says
Sorry, I'm from Texas
It isn't an enchilada
unless it has goat.
Mine are good too- and no animals harmed :))