Low Carb Bean and Cheese Enchiladas
Satisfy your Mexican food cravings without the carbs with this irresistible recipe for Low Carb Bean and Cheese Enchiladas! Packed with protein-rich black soybeans, zesty enchilada sauce, and a creamy blend of cheddar and cream cheese, these low-carb enchiladas deliver all the bold, comforting flavors you love in a lighter, guilt-free package. Made with soft low-carb tortillas and seasoned to perfection with a hint of cumin, garlic, and green chilies, each bite is bursting with Tex-Mex goodness. Ready in just 45 minutes, from prep to plate, this dish makes a fantastic weeknight dinner that keeps things healthy without compromising on taste. Garnish with fresh cilantro and a dollop of sour cream for the ultimate finishing touch. Perfect for keto-friendly and low-carb diets, this recipe is sure to become a go-to favorite for your family!
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Recipe Information
Ingredients
- 8 pieces low-carb tortillas
- 15 ounces canned black soybeans
- 2 cups cheddar cheese
- 4 ounces cream cheese
- 2 cups enchilada sauce
- 1 can green chilies
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro
- 0.5 cup sour cream
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
In a medium saucepan, add the canned black soybeans, including their liquid, over medium heat. Stir in the onion powder, garlic powder, ground cumin, salt, and black pepper. Cook for about 5 minutes, allowing the flavors to combine.
Use a potato masher or a fork to slightly mash the beans, leaving some whole for texture.
Add the cream cheese to the bean mixture, stirring until the cream cheese is melted and fully incorporated.
Stir in half of the green chilies and half of the cheddar cheese into the bean mixture, then remove from heat.
Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.
Divide the bean mixture evenly among the 8 low-carb tortillas, placing the mixture down the center of each tortilla.
Roll each tortilla tightly around the filling and place seam-side down in the prepared dish.
Pour the remaining enchilada sauce evenly over the tortillas, making sure to cover them completely.
Sprinkle the remaining 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.
Sprinkle the remaining green chilies on top for added flavor, if desired.
Garnish with fresh cilantro and serve with a dollop of sour cream. Enjoy your low-carb bean and cheese enchiladas!
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 9230 mg | 401% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 117.4 g | 419% | |
| Total Sugars | 54.0 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2362 mg | 182% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4920 mg | 105% | |
*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.
