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 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



  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.