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.
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.
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 March 22, 2015Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
- 1 15.5 oz black beans can, low sodium, well rinsed and drained
- 1 10 oz spinach frozen chopped, thawed and squeezed of excess liquid
- 1 cup corn frozen
- 3/4 tsp cumin ground
- 2 cups cheddar grated
- salt to taste
- black pepper to taste
- 3 1/2 cups roasted garlic salsa
- 4 high protein pita by Pita Gourmet, seperated
- Preheat the oven to 350.
- In a medium bowl, mash half the beans.
- Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, salt, and pepper and mix well.
- Spread 1 cup of the salsa in the bottom of a large baking dish.
- 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.
- Cook until heated through for 20 to 30 minutes.