Print Recipe

Do you Mexican food? These spinach and black bean enchiladas are packed with flavor and are healthy for you!


  • 1 package (10 ounces) frozen spinach, thawed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 1⁄2 cups corn (thawed from frozen or canned and drained)
  • 3 green onions, thinly sliced
  • 1⁄3 cup chopped cilantro
  • 2 cups shredded low-fat mozzarella cheese
  • 1 can (28 ounces) enchilada sauce (about 3 cups) (see notes)
  • 8 whole wheat flour tortillas (7"-8")

Nutrition Facts

Print Label


  1. Preheat oven to 375 degrees.
  2. Drain all excess moisture from thawed spinach
  3. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.
  4. Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.
  5. Fill tortillas with spinach mixture. Roll up tightly and place seam side down in the baking dish.
  6. Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.
  7. Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly. Serve warm.
  8. Refrigerate leftovers within 2 hours.