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Bean & Spinach Enchiladas Recipe

Looking for an easy Bean & Spinach Enchiladas recipe? Learn how to make Bean & Spinach Enchiladas using healthy ingredients.


Submitted by laurawalmer

Makes 10 servings



Should use the entire 10 oz of frozen spinach instead of half of it.

Recipe Ingredients for Bean & Spinach Enchiladas

10 tortilla Las Grandes Yellow Corn Tortilla 12ct
15 oz Black Beans - 50% less sodium
20 oz Salsa
5 oz Spinach
1 cup Corn, Sweet, Yellow
1/2 tsp Cumin
1 cup Cheddar Shredded Cheese

Recipe Directions for Bean & Spinach Enchiladas

  1. Cook the chicken first. Then cut it up.

  2. In a bowl, mash half the beans. Add the rest of the beans, cooked chicken, drained spinach, frozen corn, cumin and shredded cheese. Mix. to combine.

  3. Spread half the salsa in the bottome of the crock pot. Roll up the bean mixture in the tortillas (about 1/2 C each) and place the seam side down in the crock.

  4. Top with the remaining salsa and more shredded cheese.

  5. Cove and cook on low for 2.5-3 hours - just until heated.

Categories

Main Dish

Nutrition Facts
Serving Size 178.3g
Amount Per Serving
Calories
198
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
579mg
24%
Potassium
81mg
2%
Total Carbohydrates
29.7g
10%
Dietary Fiber
6.8g
27%
Sugars
6.4g
Protein
7.9g
Vitamin A 41% Vitamin C 3%
Calcium 12% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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