Heart-Healthy Bean Enchilada
Discover a wholesome twist on a classic favorite with our Heart-Healthy Bean Enchilada recipe— a perfect choice for a nutritious, flavor-packed meal! Made with fiber-rich black and pinto beans, vibrant bell peppers, and aromatic spices like cumin and chili powder, these enchiladas come together in just under an hour. The use of whole wheat tortillas and low-sodium tomato sauce ensures they're as good for your heart as they are for your taste buds. Baked to perfection and topped with creamy avocado, fresh cilantro, and a splash of lime, this dish is a satisfying, plant-based option for dinner. Whether you're embracing Meatless Mondays or simply craving balanced comfort food, this recipe guarantees a hearty and healthy feast ideal for the whole family.
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Recipe Information
Ingredients
- 8 pieces whole wheat tortillas
- 15 oz black beans, canned, drained and rinsed
- 15 oz pinto beans, canned, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1.5 cups low-sodium tomato sauce
- 1 cup low-sodium vegetable broth
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup fresh cilantro, chopped
- 1 large avocado, sliced
- 1 large lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and both types of bell peppers. Sauté for about 5 minutes until the vegetables are softened.
Add cumin powder, ground coriander, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 2 minutes until the spices are fragrant.
Add the black beans and pinto beans to the skillet. Stir in 1/2 cup of the tomato sauce and 1/2 cup of the vegetable broth. Simmer the mixture for about 5 minutes, allowing flavors to meld together. Remove from heat.
Spread 1/2 cup of the tomato sauce in the bottom of a large baking dish.
Spoon a generous amount of the bean mixture onto each tortilla, roll them tightly, and place seam side down into the baking dish.
Pour the remaining tomato sauce and vegetable broth over the enchiladas, ensuring they are well-coated.
Cover the dish with foil and bake in the preheated oven for 25 to 30 minutes until heated through.
Remove from oven and allow to cool slightly. Serve enchiladas topped with fresh cilantro, sliced avocado, and lime wedges.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5483 mg | 238% | |
| Total Carbohydrate | 427.3 g | 155% | |
| Dietary Fiber | 105.8 g | 378% | |
| Total Sugars | 58.5 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 6399 mg | 136% | |
*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.
