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Black Bean & Cheese Enchiladas with Tomatillo Salsa

Indulge your cheese cravings with this light Black Bean and Cheese Enchilada recipe.

Serves 1


3 corn tortillas
1/2 cup black beans, cooked
1/4 whole onion, diced
1/2 (15g) oz fresh spinach leaves
1/2 cup tomatillo salsa
1/2 cup light mozzarella cheese, grated
2 tbsp light sour cream


1. Preheat oven to 350°F (180°C). Dice onion and sauté in a small pan over medium heat with spinach until onions are soft and spinach is wilted.

2. Fill corn tortillas with black beans, sautéed onions and spinach. Roll to enclose and place in a casserole dish. Top with tomatillo salsa and shredded mozzarella cheese. Bake at 350°F (180°C) until the cheese is melted. Garnish with sour cream.