Tag Archives: enchiladas

Recipe: Spinach and Black Bean Enchiladas

23 Oct

Spinach and Black Bean Enchiladas

Time: Prep and cook is about 40 minutes



  • 1 pound fresh spinach
  • Vegetable oil spray, if needed
  • 15-ounce can no-salt-added black beans, rinsed if desired and drained
  • 1/2 cup salsa
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 6 6-inch corn or flour tortillas
  • 1/2 cup fat-free or light sour cream
  • 1 1/2 to 2 teaspoons fresh lime juice
  • 4 ounces shredded reduced-fat Monterrey jack cheese
  • 2 medium Italian plum tomatoes, diced
  • 2 green onions, thinly sliced


  1. Thoroughly rinse the spinach and remove the stems.
  2. In a large pot, bring several quarts of water to a boil over high heat. Cook the spinach in the boiling water for one minute. With a slotted spoon, remove the spinach. Drain well in a colander. Using the back of a spoon, squeeze out as much liquid as possible.
  3. Preheat the oven to 350 degrees. Lightly spray a shallow nonstick baking pan or casserole dish with vegetable oil spray.
  4. In a medium bowl, stir together the spinach, black beans, salsa, cumin and chili powder. Spoon two heaping tablespoonfuls of the mixture down the middle of one tortilla. Roll the tortilla round the filling, jelly-roll style. Place the tortilla with the seam side down in the prepared baking pan or casserole dish. Repeat the process with the remaining tortillas.
  5. Bake, uncovered, for 15 minutes.
  6. Meanwhile, stir together the sour cream and lime juice. Remove the enchiladas from the oven. Spread the sour cream mixture evenly over the top. Sprinkle with the cheese, tomatoes and green onions.
  7. Bake for five minutes.

Courtesy of Low-Fat, Low-Cholesterol Cookbook (third edition)


I make this often, usually using frozen spinach, which works just as well. I also tend to prepare all of the enchiladas, but freeze about half of them for later. It’s an easy recipe and one that’s easy to heat up when you have a few frozen.