These Spinach and Cheese Enchiladas are a wholesome and flavorful take on a classic Mexican dish, offering a balance of delicious ingredients without compromising on nutritional value. The use of whole wheat or corn tortillas provides a wholesome base for the enchiladas, ensuring a fiber-rich foundation. The filling, a vibrant combination of fresh spinach, black beans, corn, red onion, and garlic, not only adds a burst of color but also introduces a variety of textures and flavors.

The reduced-fat shredded cheddar and Monterey Jack cheese contribute a creamy and cheesy element to the filling, enhancing the overall indulgence without overwhelming the dish with excess calories. The choice of reduced-fat options helps keep these enchiladas on the lighter side, making them suitable for those looking to maintain a balanced and nutritious diet.

The homemade enchilada sauce, crafted with tomato sauce and a blend of spices including cumin, chili powder, and garlic powder, adds a bold and savory layer to the dish. This sauce is both flavorful and free from added sugars, aligning with healthier dietary choices.

With a straightforward assembly process, these enchiladas are rolled with the delicious spinach and cheese filling and placed seam side down in a baking dish. The baking step ensures the enchiladas are heated through, allowing the flavors to meld while creating a bubbly and enticing texture.

Nutritionally, these Spinach and Cheese Enchiladas offer a well-rounded meal, with approximately 250-300 calories per serving. The protein content of 15-18g provides a satisfying element, while the carbohydrates and fiber contribute to sustained energy. The moderate fat content aligns with a balanced diet, making these enchiladas a delightful and guilt-free option for a satisfying dinner. Whether you’re a vegetarian or simply looking to incorporate more plant-based goodness into your meals, these enchiladas are sure to please the palate while supporting your health and wellness goals.

Spinach And Cheese Enchiladas


For The Enchiladas:
  • 8 whole wheat or corn tortillas
  • 2 cups fresh spinach, chopped
  • 1 cup reduced-fat shredded cheddar cheese
  • 1 cup reduced-fat shredded Monterey Jack cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
For The Enchilada Sauce:
  • 2 cups tomato sauce (look for a no-added-sugar version)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Enchilada Filling:
    • In a skillet over medium heat, sauté the garlic and red onion until softened.
    • Add chopped spinach, black beans, and corn. Cook until the spinach wilts and the mixture is well combined.
    • Remove from heat and let it cool slightly.
    • Stir in shredded cheddar and Monterey Jack cheese.
  3. Assemble the Enchiladas:
    • Spoon the spinach and cheese filling onto each tortilla and roll them up. Place them seam side down in a baking dish.
  4. Prepare the Enchilada Sauce:
    • In a separate bowl, mix together tomato sauce, ground cumin, chili powder, garlic powder, salt, and pepper.
  5. Top with Sauce:
    • Pour the enchilada sauce over the rolled tortillas in the baking dish.
  6. Bake:
    • Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the sauce is bubbly.
  7. Serve:
    • Remove from the oven and let it cool for a few minutes before serving.

Nutritional Information (Approximate, Per Serving):

  • Calories: 250-300 calories
  • Protein: 15-18g
  • Carbohydrates: 35-40g
  • Fat: 8-10g
  • Fiber: 8-10g