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Nutrition Facts
Serving Size 324 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 90
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 450 mg 19%
Total Carbohydrate 43 g 14%
Dietary Fiber 8 g 32%
Sugars 5 g
Protein 13 g
Vitamin A 130% Iron 15%
Vitamin C 30% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Black Bean & Spinach Enchiladas

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

1 Tbsp olive oil
2 garlic, minced
1 small white onion, diced
1 Tsp chili powder
1 Tsp ground cumin
1 Tsp Adams Mexican Oregano
14 Oz fire roasted tomatoes with green chilies
10 Oz frozen spinach
12 Oz low sodium black beans, rinsed and drained
1 cup(s) shredded Mexican blend cheese, divided
6 Oz H-E-B Mild Pico de Gallo
12 H-E-B White Corn Tortillas
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Preheat oven to 375°F.
Heat olive oil in a medium saucepan on medium. Add garlic, onion, chili powder and herbs. Sauté until fragrant and onions begin to turn translucent.
Add tomatoes and bring to a simmer for several minutes. Transfer to a blender or food processor and puree until completely smooth. Set aside.
Drain spinach thoroughly in a colander; then press dry between two clean dishtowels or paper towels.
Combine black beans, spinach, half of cheese and pico in a bowl. Set aside.
Wrap tortillas in a clean, damp dishtowel or paper towel and microwave 20 seconds.
Fill each warm tortilla with 1/3 cup spinach filling and rollup. Place seam side down in a greased baking dish.
Repeat until all of the filling and tortillas have been used (place enchiladas in baking dish so they’re touching).
Top with red sauce and remaining cheese, and bake 35 to 40 minutes.
Carefully remove from over and allow to cook before serving.



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