Healthy & Creamy Spinach Enchiladas

creamy spinach enchiladas
creamy spinach enchiladas

You know what’s missing from lots of delicious Mexican dishes?  My fav: leafy greens. 

In honor of Cinco de Mayo, I’ve fixed that problem for you with these delicious, veggie-powered, healthy spinach enchiladas.


Serves 4


For enchilada sauce:

  • 1/4 cup avocado oil
  • 1/4 cup all-purpose flour
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons plus 3 teaspoons chili powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon maple syrup
  • 1 cup water
  • Himalayan salt and freshly ground black pepper, to taste

For enchiladas:

  • 1 package frozen chopped organic spinach (thawed)
  • 1 can black beans (rinsed)
  • 1-2 cloves minced garlic
  • 1 medium onion (chopped)
  • 1 tbsp avocado oil
  • ¼ cup ricotta cheese
  • 1 cup extra sharp cheddar cheese (shredded)
  • 1 package burrito size tortillas

To make the sauce:

  • Whisk in flour until well combined, about 1 minute.
  • Stir in tomatoes, chili powder, cumin, garlic powder, onion powder, and 1 cup water; season with salt and pepper, to taste.
  • Bring sauce to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.  Slowly stir in water, about ¼ cup at a time.
healthy spinach enchilada
healthy spinach enchilada

Sauce can be stored in an airtight container in the refrigerator for up to two weeks or frozen for use later.

homemade enchilada sauce
homemade enchilada sauce

To make enchiladas:

  • Add ricotta and stir
  • Spoon ¼ of the spinach mixture into a tortilla, wrap tightly, and place in a baking pan
  • After all burrito shells are filled, top each enchilada with approximately ½ cup enchilada sauce and cheddar cheese
  • Bake for 20-30 minutes, until cheese is melted

The spinach mix would also make a great burrito bowl on top of rice. 

Happy Cinco de Mayo, amigos!