Keto Bean Enchilada
Satisfy your Mexican food cravings while keeping it low-carb with this irresistible Keto Bean Enchilada recipe. Packed with protein-rich black soybeans, bold spices like cumin and chili powder, and smothered in tangy green enchilada sauce, these enchiladas are hearty yet keto-friendly. The filling combines vibrant diced tomatoes with green chilies and creamy cheddar cheese, all wrapped in low-carb tortillas and baked to perfection. Perfectly golden and bubbling when they emerge from the oven, they’re finished with fresh cilantro and a dollop of cooling sour cream for added flavor. With just 15 minutes of prep time, this delicious, gluten-free dinner is an easy way to enjoy Tex-Mex classics without breaking your keto diet.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 15 oz can of black soybeans, drained and rinsed
- 1 14.5 oz can diced tomatoes with green chilies
- 1 cup green enchilada sauce
- 2 cups shredded cheddar cheese
- 6 small low-carb tortillas
- 1 tablespoon chopped cilantro
- 1 cup sour cream
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, and chili powder, cooking for an additional minute until fragrant.
Add the drained and rinsed black soybeans and the diced tomatoes with green chilies to the skillet, stirring to combine.
Cook for about 5-7 minutes, allowing the flavors to meld.
Pour a small amount of the green enchilada sauce into the bottom of a 9x13-inch baking dish.
Fill each low-carb tortilla with approximately 1/4 cup of the bean mixture and a sprinkle of cheddar cheese, then roll up tightly and place seam-side down in the prepared baking dish.
Once all the tortillas are filled and in the dish, pour the remaining enchilada sauce over the top.
Sprinkle the rest of the cheddar cheese over the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool slightly before serving.
Garnish with chopped cilantro and serve with sour cream on the side.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 6659 mg | 290% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 98.2 g | 351% | |
| Total Sugars | 47.5 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2861 mg | 220% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3427 mg | 73% | |
*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.
