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vegetarian three bean enchiladas recipe

Vegetarian Three Bean Enchiladas recipe

This vegetarian Three Bean Enchiladas recipe is filled with healthy beans and tons of fresh spinach!  A healthy twist on enchiladas.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword Vegetarian Three Bean Enchiladas recipe
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