This recipe can definitely be put in the quick, easy and healthy category of dinner options. It’s loaded with vegetables and beans and can be assembled quickly. This summer I’m going to try to substitute sauteed zucchini for the spinach. My family loves this dish and they don’t miss the meat at all. These enchiladas are a great way to satisfy the craving for south of the border flavors.
I’ve used both green and red enchilada sauce for this dish…both are great.
- 1 Tbsp. vegetable oil
- 1/2 onion, chopped
- 1/2 red pepper, chopped
- 1 or 2 bags raw spinach
- 1 cup frozen corn
- 1 can (19 ounces) enchilada sauce
- 12 Mission yellow corn tortillas, extra thin, quartered
- 1 cup fat-free refried beans
- 1 cup black beans, rinsed and drained
- 1 cup shredded Monterey jack cheese
- chopped green onions
Preheat oven to 375 degrees. Heat oil in a non-stick pan over medium heat and add onion and peppers. Cook until onions are translucent, about 4 minutes. Add spinach and cook until almost completely wilted. Add corn and cook until hot. Set aside.
Using a 9×13 pan, spread 1/3 can of enchilada sauce on the bottom. Top with 1/3 cut tortillas. Layer on refried beans, black beans and 1/3 cup cheese. Add another layer of tortillas (1/3). Layer on vegetable mixture. Top with remaining tortillas, remaining sauce and cheese.
Bake until bubbling and slightly browned on top, about 30 minutes. Sprinkle with green onions.
Adapted from: Sunset Magazine
I calculated the WW pts+ to be 7 for 1/6 of the pan if using one bag of spinach, 8 if using two bags (I just happened to use two today, but I usually make it with one. The store must have been having a sale!)