Bean and Spinach Enchiladas

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Mexican food is delicious and high in protein but can also be very high in carbs. To lower the carbs in this recipe I used Pita Gourmets High Protein Pitas. They are lower than corn tortillas in calories and carbs and higher in fibre and protein. I also chose Tostitos Roasted Garlic Mild Salsa but if you can’t find this I would highly recommend you add garlic as it enhances the flavour.

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You could also place these in a slow cooker if you need something fast and delicious to come home to but I would recommend using a very large oval crock pot (7 qt) so you can lay the enchiladas in a single row, otherwise you will have a bit of a mess. Personally I prefer them baked as they brown up quite nicely and seem to stay together better.

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There are 35.6g net carbs and 9 Weight Watchers points in this dish and pairs extremely well with a simple garden salad with lime and olive oil dressing.

Bean and Spinach Enchiladas Recipe

By kimmy Published: March 22, 2015

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Calories: 396 | Fat: 10.9g | Protein: 21.2g | Carbs: 55.1g | Fibre: 19.5g | WW Points: 9

Ingredients

Instructions

  1. Preheat the oven to 350.
  2. In a medium bowl, mash half the beans.
  3. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, salt, and pepper and mix well.
  4. Spread 1 cup of the salsa in the bottom of a large baking dish.
  5. Place about 1/2 cup of the bean mixture on each half of the pita. Roll up pitas and place the seam-side down in a single layer in the pan. Top with the remaining salsa and Cheddar.
  6. Cook until heated through for 20 to 30 minutes.
By | 2015-03-22T10:00:27+00:00 March 22nd, 2015|Dinner, Recipes, Vegetarian|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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