High Protein Bean Enchilada
Satisfy your cravings with these hearty and wholesome High Protein Bean Enchiladas, a vibrant dish that packs a nutritious punch without compromising on flavor. Overflowing with protein-rich black beans and pinto beans, this recipe features a zesty filling seasoned with chili powder, cumin, and smoked paprika. Smothered in red enchilada sauce and crowned with bubbling cheddar cheese, each corn tortilla is transformed into a mouthwatering masterpiece. Perfect for vegetarians or anyone seeking a protein-packed family meal, this oven-baked recipe comes together in under an hour, making it both simple and satisfying. Finish with fresh cilantro for a pop of color and a burst of herbaceous freshness. Whether it's a weeknight dinner or meal-prep option, these enchiladas are a hit! Keywords: high protein enchiladas, vegetarian dinner recipe, bean enchiladas, easy Mexican-inspired meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 15 ounces Black beans, drained and rinsed
- 15 ounces Pinto beans, drained and rinsed
- 15 ounces Canned diced tomatoes
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 large Corn tortillas
- 2 cups Red enchilada sauce
- 1.5 cups Cheddar cheese, grated
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring frequently.
Stir in the black beans, pinto beans, canned diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 5-7 minutes until heated through and the flavors are well combined.
Spread 1/2 cup of the red enchilada sauce on the bottom of a 9x13-inch baking dish.
Fill each corn tortilla with about 1/4 cup of the bean mixture. Roll them up and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.
Sprinkle the grated cheddar cheese evenly over the enchiladas.
Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with the chopped cilantro before serving.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2175 mg | 95% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 12.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 488 mg | 38% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1095 mg | 23% | |
*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.
