Black Bean and Spinach Enchiladas

May 11, 2021

Add some extra fiber and iron to your diet with these tasty Black Bean and Spinach Enchiladas. This quick and simple recipe could be a great dinner idea or meal-prep lunches for the week! Pair with some rice to round out your meal.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

30 oz. can of black beans, rinsed and drained

Salt and pepper to taste

1 tsp. cumin

1 tsp. chipotle powder or chili powder

6 c. spinach, chopped

1 c. low-fat shredded cheese

10 oz. enchilada sauce

6 medium tortillas

½ cup chopped cilantro

Directions

Preheat your oven to 400F.
Add 1 T olive oil to a skillet over medium heat. Add black beans and spices. Stir and cook about 5 minutes until the beans get a little soft. Add the spinach and cover the pan to let the spinach steam and cook down, about 5 minutes.
Stir together the spinach, beans, 1 T enchilada sauce and ¾ cup shredded cheese.
Spray a 9X13 baking dish with cooking spray. Pour ½ the remaining enchilada sauce inside the pan and spread it about the bottom with a spatula. 5. Assemble the enchiladas by adding 1/3 to 1/2 cup of filling to each tortilla. Place seam down in the baking dish. Pour the remaining enchilada sauce over the tortillas. Sprinkle with the cheese.
Bake uncovered for 15-20 minutes. Let the enchiladas cool for 15-20 minutes then carefully divide them between three meal prep containers. Top with cilantro.

About

This recipe was provided by the Columbus Community Hospital Diabetes and Health Education Department, which provides a variety of programs to help educate and support community members with diabetes, or those who are at risk of developing diabetes. Their services include group classes and individual appointments for inpatient and outpatient diabetes education. For more information on our Diabetes and Health Education Department, click here.