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1 package (10 ounces) frozen spinach, thawed or 1 pound fresh spinach, cooked (see Notes)
1 can (15 ounces) black beans, drained and rinsed
1 ½ cups corn, fresh, frozen or canned, drained and rinsed
3 green onions, thinly sliced
⅓ cup chopped cilantro
2 cups (8 ounces) shredded mozzarella cheese, divided
3 cups or 1 can (28 ounces) enchilada sauce  
8 whole-wheat flour tortillas (7 to 8-inch diameter)


  1. Wash hands with soap and water.
  2. Preheat oven to 375 degrees F. 
  3. Drain extra water from spinach and chop.
  4. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.
  5. Lightly grease a 9x13-inch baking dish. Add a small amount enchilada sauce and spread to cover the bottom.
  6. Fill tortillas with spinach mixture.  Roll up tightly and place seam side down in the baking dish.
  7. Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.
  8. Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly.  Serve warm.
  9. Refrigerate leftovers within 2 hours.


  • Use fresh spinach or other greens instead of frozen. Stovetop: cook rinsed greens over medium-low heat, stirring now and again, for 3 to 4 minutes until cooked through. Microwave: heat in a covered dish for 30 seconds to 2 minutes, depending on the microwave's power.
  • Try corn tortillas instead of whole wheat flour tortillas.
  • Serve enchiladas with your favorite hot sauce or salsa. Try a Food Hero salsa recipe provided by the Latinx workgroup: Salsa Roja and Salsa Verde

Make your own enchilada sauce!

¼ cup (2 ounces) tomato paste

¼ cup flour

2 teaspoons cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon chili powder

1/8 teaspoon pepper

3 cups low-sodium broth (any type)

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.

Thanks to the OSU Extension Latinx Work Group for this recipe.

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8 enchiladas
Prep time:
15 minutes
Cooking time:
20 minutes
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