Spinach White Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with spinach and creamy white beans, topped with a rich Monterey Jack and cream cheese sauce. Vegetarian and fiber-rich, these enchiladas are inexpensive and satisfying. The creamy sauce brings everything together in a comforting baked casserole.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 6-inch corn tortillas ($1.10)
- 4 oz pepper jack cheese ($1.00)
- 1/2 lb frozen chopped spinach ($0.85)
- 15 oz can white beans* ($1.00)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.02)
- Handful fresh chopped cilantro for garnish (optional) ($0.13)
- 1 Tbsp butter ($0.14)
- 1 clove garlic, minced ($0.08)
- 4 oz cream cheese ($1.00)
- 3/4 cup whole milk ($0.29)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 914mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 937mg
- Calcium
- 502mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 914MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.