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Bean and spinach enchilada bake

Bean and spinach enchilada bake

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.