Ingredients Jump to Instructions ↓

  1. 2 packages (10 ounces each) frozen chopped spinach, thawed

  2. 1/2 cups sliced mushrooms

  3. 1 can (15 ounces) pinto beans, rinsed and drained

  4. 3 teaspoons chili powder, divided

  5. 1/4 teaspoon red pepper flakes

  6. 1 can (8 ounces) reduced-sodium tomato sauce

  7. 2 tablespoons water

  8. 1/2 teaspoon hot pepper sauce

  9. 8 (8-inch) corn tortillas

  10. 1 cup (4 ounces) shredded Monterey Jack cheese

  11. Shredded lettuce

  12. Chopped tomatoes

  13. Reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. Combine spinach, mushrooms, beans, 2 teaspoons chili powder and red pepper flakes in large skillet over medium heat. Cook and stir 5 minutes ; remove from heat.

  2. Combine tomato sauce, water, remaining 1 teaspoon chili powder and pepper sauce in medium skillet. Dip tortillas into tomato sauce mixture; stack tortillas on waxed paper.

  3. Divide spinach filling into 8 portions. Spoon onto center of tortillas; roll up and place in 11X8-inch microwavable dish. (Secure rolls with toothpicks, if desired.) Spread remaining tomato sauce mixture over enchiladas.

  4. Cover with vented plastic wrap. Microwave, uncovered, at MEDIUM (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave at MEDIUM 3 minutes or until cheese is melted. Serve with lettuce, tomatoes and sour cream, if desired.


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