Spinach & Three-Bean Enchiladas

The first time I made this recipe was my first time ever trying enchiladas, so I have no idea how they compare, but this recipe is so good that it really doesn't matter. 

I made the original recipe a few weeks ago and while they tasted great, I wanted to try adding a sauce after seeing Alison's post on enchiladas.  I really like these both ways, and would recommend omitting the sauce if you're looking to save a few calories (due to the olive oil).

If your kitchen lacks a scale, use a medium sized mixing bowl to estimate 6oz of baby spinach.  I measured mine and, loosely added, it came right to the top.

There are a number of steps in this recipe which is time-consuming, but the process of constructing the enchiladas is very easy. 

This is probably not a great weeknight recipe...although I wonder if I could prepare it ahead of time and freeze it?  It'd probably work well to the freeze the filling and sauce, then use fresh tortillas and cheese.

Spinach & Three-Bean Enchiladas

Prep Time: 25 minutes

Cook Time: 40 minutes

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Ingredients (6 servings)

Sauce:

• 3 tablespoons olive oil
• 1 tablespoon flour
• 1 1/2 tablespoons chili powder
• 15 oz tomato puree
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Filling:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 cloves garlic, chopped
• 15 oz can kidney beans, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 8 oz can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon dried cilantro
• 6 oz baby spinach

Enchiladas:

• 6 whole-wheat fajita-size tortillas
• 1 1/2 cups shredded Mexican-blend cheese

Instructions

Prep:

• Heat oven to 350 degrees. Line a 9x13 pan with aluminum foil, then spray foil with nonstick cooking spray.

Sauce:

• In a medium saucepan heat olive oil over medium heat, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder , tomato puree, oregano, cumin and salt. Stir to combine.
• Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth as it simmers. Adjust the seasonings as needed.

Filling:

• Meanwhile, in a 12" skillet heat olive oil over medium-high heat. Add onion and garlic and cook 3 minutes, stirring occasionally.
• Stir in beans, tomato sauce, chili powder, cumin and cilantro; simmer 3 minutes, stirring occasionally.
• Gradually stir in spinach until wilted, about 3 minutes. Then lightly mash bean mixture with a potato masher.

Enchiladas:

• 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.
• Pour sauce over enchiladas, spread evenly and then sprinkle cheese; cover with aluminum foil and bake for 30 minutes.

Recipes adapted from: Family Circle - January 2012 and This Homemade Life - Enchilada Sauce.

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