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Vegetarian Three Bean Enchiladas
By Julie Wunder · runninginaskirt.com
Yield: 4
50 min
Baked whole-wheat tortillas filled with sautéed spinach, three beans, tomatoes and chilies, topped with enchilada sauce and melted cheese.
| prepPreheat oven to 400°F / 200°C | ||||||||
| prepSpray a 9×13 baking dish with cooking spray | ||||||||
| 1 tsp olive oil | Sauté onion until translucent, 3 min | Add garlic, stir 30 sec | Add beans, tomatoes, chilies & seasoning; simmer 5 min | Stir in spinach until wilted, remove from heat | Fill tortillas with 3/4 cup mixture & cheese, roll & place seam down | Cover with enchilada sauce & remaining cheese | Bake 400°F / 200°C, 20–25 min until cheese melts | Garnish with cilantro, tomato & Greek yogurt |
| 1 small sweet onion, chopped | ||||||||
| 1 tsp minced garlic | ||||||||
| 4 cups / 120 g fresh spinach, chopped | ||||||||
| 1 15 oz / 425 g can black beans, rinsed and drained | ||||||||
| 1 15 oz / 425 g can pinto beans, rinsed and drained | ||||||||
| 1 15 oz / 425 g can kidney beans, rinsed and drained | ||||||||
| 1 14.5 oz / 410 g can fire roasted diced tomatoes, drained | ||||||||
| 1 4 oz / 115 g can green chilies | ||||||||
| 1 tbsp Mexican/SW seasoning | ||||||||
| salt and pepper to taste | ||||||||
| 10 6 inch whole-wheat tortillas | ||||||||
| 1 cup / 240 ml Mexican low fat cheese (for filling) | ||||||||
| 1 10 oz / 280 g jar Enchilada Sauce | ||||||||
| 1 cup / 240 ml Mexican low fat cheese (for topping) | ||||||||
| Cilantro, tomato & plain Greek yogurt for garnish | ||||||||
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