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.
They were so easy to make and seriously had the most amazing flavor to them. They were very filling, yet so light.
They tasted so fresh, and my kids gobbled them right up. If you are looking for an easy and healthy meal, this is definitely one I recommend.
what tortillas work best for this recipe?
I prefer to use whole wheat tortillas for the nutrition benefits. However, really any tortilla would work. We also recommend using a 8 or 9 inch tortilla, so they fit best in the pan.
You could use white flour tortillas, corn tortillas, or whatever you prefer, but for healthy purposes, my family and I prefer to use whole wheat tortillas.
what meat would be good in these?
If you are looking to add meat to these enchiladas, here is what we recommend:
-Ground Beef
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage
You could really use any meat. You could even turn these into breakfast enchiladas, with egg and bacon. Have fun with your enchiladas, and add all your favorite toppings.
I love topping mine off with guacamole.
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looking for more easy dinners? here are a few of our favorite:
Garlic Lime Marinated Pork Chops
Low Fat Turkey Bacon Wrap
Baked Chicken Parmesan Casserole
Roasted Tomato Basil Soup
Maple Dijon Glazed Chicken
Healthy Black Bean Spinach Enchiladas Recipe
Ingredients
- 15 ounces black beans, 1 can, rinsed and drained
- 15 ounces corn, 1 can
- 6 ounces fresh baby spinach
- 6 green onions, thinly sliced
- 1 cup fat free cottage cheese
- ⅓ cup cilantro chopped
- 2 teaspoons cumin
- 2 cups shredded three cheese blend, ( or your favorite cheese)
- 1 can enchilada sauce
- 8 whole wheat tortillas, or flour
Instructions
- In a large bowl, combine beans, 1 cup cheese, spinach, corn, green onions, cottage cheese, 2 tsp. cumin, and cilantro.
- Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the Enchilada sauce to coat the bottom.
- Generously fill tortillas with the bean mixture. Roll up tightly with ends tucked in, and place seam side down in dish.
- Pour remaining sauce over the enchiladas, coating evenly. Sprinkle with the other 1 cup of cheese on top.
- Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).
Notes
-Ground Turkey
-Chicken (grilled or shredded)
-Steak
-Shredded Turkey Breast
-Chicken Sausage You could really use any meat. You could even turn these into breakfast enchiladas, with egg and bacon. Have fun with your enchiladas, and add all your favorite toppings.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe from the Garden Grazer
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Yay! This looks very delicious. I am sure to give this a try. Thanks for sharing.
Hugs,
Scudds
This recipe sounds delish! Does the cottage cheese go in the mixture in the bowel with the beans and corn? Thanks!
Yummy those sound delicious! Can’t wait to try these 🙂
Happy Blogging!
Happy Valley Chow
Looks delicious! We love enchiladas and black beans, will have to try this!
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.
Sounds good but you never mention when to put in the cottage cheese? Also, could you sub ricotta instead?
We love our enchiladas here in southern Az. too!! Love this new recipe, especially the cottage cheese addition.
You have 1 cup of cottage cheese in the directions. Do you use it? It’s not in the instructions and the recipe from the Garden Grazer doesn’t seem to use it either. Should I just add it to the bean mixture?
When do you use the cottage cheese? I don’t see when to add it.
Thanks for the heads up. We’ll check the recipe and make the correct changes. Sorry about that!
Ricotta cheese would work fine. We are editing the recipe. Thanks for calling it to our attention. That step was left off! OOPS!
Hi-Sounds great but I still don’t see where to put the cottage cheese. It’s not in the directions.
I’m dying to try these but…
don’t know what to do with the cottage cheese yet! 🙁
So sorry! That one slipped through the cracks! We fixed it!
Loved this recipe the first time i made it. was very easy to make. Instead of using canned corn, I substituited fresh zuchinni, chopped up and low cal tortillas from trader joes at 60 calories each.
Made these a few nights ago, turned out amazing, I mixed the veggies and cottage cheese stuffed the tortillas and yum. For a veggie dish, bravo. They were awesome.
Can you use corn tortillas? Or would you recommend only whole wheat or flour? Thank you!
Corn tortillas will work just fine too!
What size tortillas do you use? The large ones look too big to me but the medium ones seem a bit small?
We use the regular 8 to 9 inch tortillas.