High Protein Bean and Cheese Enchiladas
Satisfy your cravings with these High Protein Bean and Cheese Enchiladas, a wholesome twist on a comfort food favorite! Packed with black beans for fiber and protein-rich cottage cheese, this dish offers a creamy, flavorful filling seasoned with cumin and chili powder for a smoky, zesty kick. Rolled in pliable corn tortillas, smothered in tangy enchilada sauce, and topped with melty cheddar cheese, these enchiladas bake to perfection in just 25 minutes. Perfect for busy weeknights, they’re easy to prepare in under an hour and serve four generously. Garnish with fresh cilantro for a pop of color and brightness to complete this satisfying, nutrient-packed meal! Keywords: high protein, bean and cheese enchiladas, easy dinner recipe, healthy enchiladas, vegetarian meal prep.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 cups canned black beans, drained and rinsed
- 1 cup cottage cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 tortillas corn tortillas
- 2 cups enchilada sauce
- 1.5 cups cheddar cheese, shredded
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent.
Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
Stir in the black beans, cottage cheese, cumin, chili powder, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the mixture is well combined and heated through.
Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds.
Spread a small amount of enchilada sauce (about 1/2 cup) over the bottom of a 9x13-inch baking dish.
Spoon approximately 1/4 cup of the bean and cheese mixture down the center of each tortilla. Roll the tortillas tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring each one is well-covered.
Sprinkle the shredded cheddar cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 6567 mg | 286% | |
| Total Carbohydrate | 317.0 g | 115% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 37.2 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1811 mg | 139% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2903 mg | 62% | |
*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.
