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Spinach & Black Bean Enchiladas

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It seems the older I get, the less meat appeals to me.  Thus, Meatless Mondays were born into our household–my sneaky way of making a day without meat sound fun so Dennis plays along. :)

This recipe made both of us happy–the enchiladas are filling, have good flavor, and are figure-friendly.  I do realize the picture isn’t too appetizing, but they really are good, I promise!

If you have any favorite vegetarian dishes and are willing to share the recipe, please leave it in a comment or message me!

Spinach & Black Bean Enchiladas
from The New Holly Clegg Trim & Terrific Cookbook

makes 8 enchiladas

1 (10 oz) pkg. frozen chopped spinach, thawed
1 (15 oz) can black beans, rinsed & drained
1 (1 1/4 oz) pkg. taco seasoning mix (or 3 tablespoons homemade)
1 c water
1 c fat-free sour cream, divided
8 (6-8 inch) flour tortillas
1 (10 oz) can enchilada sauce
1 1/2 c shredded reduced-fat Cheddar cheese
2 T sliced green onions

Preheat oven to 375 degrees.

In a non-stick skillet, heat the spinach, black beans, taco seasoning mix, and water.  Bring to a boil, reduce heat, and cook for 8-10 minutes, or until the mixture is thickened.  Remove from the heat, and stir in 1/2 c sour cream.

In each tortilla, spread 1 T enchilada sauce, about 1/3 c spinach mixture, and 1 heaping tablespoon cheese.  Roll up each tortilla placing the seam-side down in an oblong baking dish coated with nonstick cooking spray.  Spread the remaining enchilada sauce over the filled enchiladas, cover, and bake for 15-18 minutes.

Uncover and garnish with the remaining cheese.  Continue baking for 5 minutes longer, or until the cheese is melted.  Serve with the remaining sour cream, and sprinkle with the green onions.

Veronica’s notes: I felt the filling was creamy/liquid enough without putting the enchilada sauce on the inside, so I just poured it over the top.

Nutritional info per serving: 266 cal, 14 g protein, 39 g carbs, 3 g fat, 5 g fiber, 11 mg cholesterol, 1198 mg sodium
Diabetic exchanges: 1.5 very lean meat, 2.5 starch


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

2 responses »

  1. OH YUM!!! I have NO clue why you said the picture wasn’t very appetizing- I’m drooling!! :) I can’t wait to try your recipe! (I wonder if substituting plain yogurt for the sour cream would work? “they” say you can do that “anytime” and so far I’ve gotten away w/it)


    • I would recommend sticking with the sour cream in this case, since fat-free yogurt is fairly thin and might make the mixture too runny. Also, I think the sour cream would be a better condiment than the yogurt. If, however, you’re talking regular yogurt–I think that would work, except for as a condiment–it just doesn’t seem right to put a dallop of yogurt on top! :)



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