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.

Course Dinner
Cuisine Mexican
Keyword Vegetarian Three Bean Enchiladas recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people


  • 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


  1. Preheat your oven to 400 degrees and spray a 9x13 baking dish with cooking spray.

  2. 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.

  3. Add the beans, tomatoes, chilies, and seasoning. Stir well and simmer for about 5 minutes. Salt and pepper to taste.
  4. 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.

  5. 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.

  6. Cover the enchiladas with the enchilada sauce and sprinkle with the remaining cheese.

  7. Cook for 20-25 minutes or until the cheese melts.

  8. Garnish with cilantro, tomato, and plain greek yogurt!  Enjoy!