Photo of Bean and spinach enchilada bake by WW

Bean and spinach enchilada bake

9
6
6
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Instead of Friday night takeaway, stay in and enjoy this quick and easy vegetarian meal from Mexico.

Ingredients

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

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

45 g

tomato(es)

2 medium, finely chopped

red onion

½ small, finely chopped

fresh coriander

2 tbs, finely chopped

lime juice

1 tbs

lime(s)

1 medium, wedges to serve

oil spray

2 x 3 second spray(s)

Instructions

  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.

Start eating better than ever!