Heart-Healthy Bean and Cheese Enchiladas
Elevate your weeknight dinner routine with these **Heart-Healthy Bean and Cheese Enchiladas**, a wholesome twist on a Mexican classic. Packed with fiber-rich black beans, vibrant red bell peppers, and creamy reduced-fat cheddar cheese, this recipe delivers big flavor while keeping sodium and saturated fat in check. The use of whole wheat tortillas and a simple homemade filling seasoned with garlic, cumin, and chili powder ensures every bite is satisfying and nutritious. Finished with low-sodium enchilada sauce, fresh avocado slices, and a sprinkle of chopped cilantro, these enchiladas are baked to cheesy, bubbly perfection. Quick to prepare in just 45 minutes, this recipe proves that healthy eating can be both easy and indulgent. Perfect for family dinners or meal prep, these enchiladas will become your new go-to for a guilt-free comfort food fix!
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Recipe Information
Ingredients
- 8 Whole wheat tortillas
- 15 oz can Low-sodium black beans, rinsed and drained
- 1 cup Reduced-fat shredded cheddar cheese
- 2 cups Low-sodium canned enchilada sauce
- 1 cup Chopped onion
- 1 cup Chopped red bell pepper
- 1 Sliced avocado
- 0.5 cup Chopped fresh cilantro
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add the chopped red bell pepper, rinsed black beans, garlic powder, cumin, and chili powder to the skillet. Cook for an additional 3-4 minutes, mixing frequently until the peppers are slightly softened.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
Place a whole wheat tortilla on a flat surface, and add a spoonful of the black bean mixture onto the center. Add a sprinkle of reduced-fat shredded cheddar cheese on top.
Roll up the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are all covered.
Sprinkle the remaining shredded cheddar cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Once cooked, let the enchiladas cool for a couple of minutes, then top with sliced avocado and chopped fresh cilantro before serving.
Nutrition Facts
Calories |
7531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 1262.6 g | 459% | |
| Dietary Fiber | 412.0 g | 1471% | |
| Total Sugars | 43.5 g | ||
| Protein | 444.7 g | 889% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3654 mg | 281% | |
| Iron | 108.4 mg | 602% | |
| Potassium | 18167 mg | 387% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
