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Photo of Bean and spinach enchilada bake by WW

Bean and spinach enchilada bake

6 - 8
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Instead of Friday night takeaway, stay in and enjoy this quick and easy vegetarian meal from Mexico.


English spinach

1 bunch(es), trimmed, chopped

Cooked black beans

440 g, can, rinsed

Reduced fat feta cheese

75 g, crumbled

Taco sauce

½ cup(s), (or enchilada), 140g

Corn tortilla

8 small

Extra light cheddar cheese

45 g, grated


2 medium, finely chopped

Red onion

½ small, finely chopped

Fresh coriander

2 tbs, finely chopped

Lime juice

1 tbs


1 medium, wedges to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add the spinach and cook, stirring, for 1–2 minutes or until wilted. Transfer to a large bowl and cool slightly. Add the beans, feta and enchilada sauce and toss to combine.
  3. Warm tortillas following packet instructions. Lay tortillas on a work bench. Top each with 1/3 cup (80ml) of the bean mixture. Roll tortillas to enclose filling. Arrange enchiladas, seam-side down, in prepared dish. Sprinkle with the cheese. Bake for 15 minutes or until cheese is melted and golden.
  4. Meanwhile, combine the tomatoes, onion, coriander and juice in a small bowl. Spoon salad over enchiladas and serve with a lime wedge.