Healthy Black Bean Spinach Enchiladas


We love Enchiladas at our house. I wanted to find a way to stick some veggies in there and I came across a recipe from The Garden Grazer. I changed things around a little bit to make it so my girls would eat it and it turned out delicious! Hope you love it as much as we did!

Serves: 8

Healthy Black Bean Spinach Enchiladas

20 minPrep Time

20 minCook Time

40 minTotal Time

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  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can of corn
  • 6 oz. fresh baby spinach
  • 6 green onions, thinly sliced
  • 1 cup of fat free cottage cheese
  • 1/3 cup cilantro, chopped
  • 2 teaspoon cumin
  • 2 cups shredded 3 cheese blend (or your favorite cheese)
  • 1 can of enchilada sauce
  • 8 whole wheat or flour tortillas


  1. In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese,  2 tsp. cumin, and cilantro.
  2. Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
  3. Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.
  4. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top.
  5. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).

Recipe from the Garden Grazer

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20 Responses to “Healthy Black Bean Spinach Enchiladas”

  1. Christine
    Most of your recipes look AMAZING! But many of them contain gluten. I would like to see more alternative recipes for those of us cannot eat gluten. These enchiladas look soooo good. Maybe I'll try them without the tortillas. Thanks.

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