Spinach Enchiladas - Low-Fat Recipe

Name: Spinach Enchiladas - Low-Fat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages frozen chopped spinach, thawed; 1 cup sliced mushrooms; 1/3 cup onion, finely diced; 1 (15 ounce) can pinto beans or (15 ounce) can black beans, rinsed and drained; 3 teaspoons chili powder, divided; 1/4 teaspoon red pepper flakes; 1/2 teaspoon cumin; 1 (8 ounce) can low-sodium tomato sauce; 2 tablespoons water; 1/2 teaspoon hot pepper sauce; 8 (8 inch) corn tortillas; 3/4 cup reduced-fat monterey jack cheese; 1/4 cup low-fat cheddar cheese; 1 dash salt

Servings: persons

2 (10 ounce) packages frozen chopped spinach, thawed
1 cup sliced mushrooms
1/3 cup onion, finely diced
1 (15 ounce) can pinto beans or (15 ounce) can black beans, rinsed and drained
3 teaspoons chili powder, divided
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1 (8 ounce) can low-sodium tomato sauce
2 tablespoons water
1/2 teaspoon hot pepper sauce
8 (8 inch) corn tortillas
3/4 cup reduced-fat monterey jack cheese
1/4 cup low-fat cheddar cheese
1 dash salt

1
Preheat oven to 350 degrees.
2
In a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. Cook 5 minutes, stirring often. Remove from heat.
3
Combine tomato sauce, water, remaining 1 teaspoons Chili powder, cumin and pepper sauce in a pie pan. Stir well. Dip tortillas into tomato sauce mixture and stack on wax paper.
4
Divide spinach filling into 8 portions. Spoon onto centers of tortillas. Roll up and place tortillas in a baking dish. (You want the enchiladas to nestle together.).
5
Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
6
Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
7
Microwave option: After preparing enchiladas (step 4), cover dish with vented plastic wrap. Microwave at medium for about 10 minutes. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (10 ounce) packages frozen chopped spinach, thawed, 1 cup sliced mushrooms, 1/3 cup onion, finely diced, 1 (15 ounce) can pinto beans or (15 ounce) can black beans, rinsed and drained, and more.

Yes, Spinach Enchiladas - Low-Fat falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Enchiladas - Low-Fat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions