With the beans I soaked and cooked, I used half of it to make Spinach and Three Bean Enchiladas. I froze the other half. I obtained the recipe from last month's Family Circle magazine. They have delicious and healthy recipes every month! I'll share the original recipe but I modified it by using home cooked beans instead of can beans, and instead of a can of tomato sauce, I just cut up a few fresh tomatoes, crushed them and added a little bit of water. I have yet to find tomato sauce in a jar for an affordable price. Instead of vegetable oil, I used grapeseed oil. Again, I would encourage you to use all organic ingredients to avoid pesticides, preservatives, and other unnecessary additives.
Makes 6 servings
Prep 15 minutes
Cook 9 minutes
Bake at 350 for 30 minutes
1 tbsp vegetable oil
1/2 large onion, chopped
4 cloves garlic, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 0z) pinto beans, drained and rinsed
1 can (80z) no-salt added tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 bag (6 oz) baby spinach
1/2 cup cilantro, chopped
6 whole-wheat fajita-size tortillas
1 1/2 cups shredded reduced-fat Mexican-blend cheese
Heat oven to 350. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, stirring occasionally. Stir in beans, tomato sauce, chili powder and cumin; simmer 3 minutes, stirring occasionally.
Gradually stir in spinach until wilted, about 3 minutes. Stir in cilantro and lightly mash bean mixture with a potato masher. Spoon about 3/4 cup of the bean mixture down center of each tortilla and tightly roll up; place seam-side down in prepared dish.
Sprinkle cheese over enchiladas; cover and bake at 350 for 30 minutes. Serve warm with tossed salad, if desired.
Per serving: 373 CAL; 11g FAT (3g SAT); 23g PRO; 52g CARB; 19g FIBER; 757mg SODIUM; 20mg CHOL