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.

No additional tips available.

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

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.

Spinach Enchiladas - Low-Fat

How did you like this recipe?

Frequently Asked Questions