Heart-Healthy Beef Enchiladas
Satisfy your cravings without the guilt with these Heart-Healthy Beef Enchiladas! Made with lean ground beef, fiber-rich black beans, and nutrient-packed vegetables like red bell pepper and tomatoes, this recipe delivers bold flavor while keeping it wholesome. Rolled in whole wheat tortillas and topped with low-sodium enchilada sauce and low-fat cheese, every bite strikes a balance between indulgence and heart-smart choices. Seasoned with garlic, cumin, and chili powder, these enchiladas are bursting with Tex-Mex zest. Ready in just under an hour and perfect for a family dinner, they’re finished with fresh cilantro and creamy avocado for a vibrant, nutritious touch. Whether you're watching your sodium, aiming for heart-healthy meals, or simply seeking a delicious twist on a classic, these enchiladas are sure to deliver.
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Recipe Information
Ingredients
- 1 pound Lean ground beef
- 8 pieces Whole wheat tortillas
- 1 cup Low-sodium black beans, drained and rinsed
- 1 cup Chopped tomatoes, no added salt
- 1 medium Red bell pepper, diced
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 tablespoon Extra virgin olive oil
- 1 cup Low-sodium enchilada sauce
- 1 cup Low-fat shredded cheese
- 0.5 cup Cilantro, chopped
- 1 medium Sliced avocado
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the olive oil. Once hot, add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and cooked through, approximately 7-10 minutes. Drain any excess fat if necessary.
Stir in the red bell pepper, black beans, chopped tomatoes, cumin, and chili powder. Cook for an additional 5 minutes, allowing the flavors to meld.
Warm the whole wheat tortillas in the microwave or oven to make them pliable.
Spread 1/4 cup of low-sodium enchilada sauce over the bottom of a 9x13-inch baking dish.
Spoon about 1/4 cup of the beef mixture onto each tortilla and roll them up tightly; place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the enchiladas, then sprinkle with the low-fat shredded cheese.
Cover the dish with foil and bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, allowing the cheese to brown slightly.
Garnish with chopped cilantro and sliced avocado before serving.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 34.3 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1438 mg | 111% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 3976 mg | 85% | |
*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.
