Low Carb Bean Enchilada
Indulge in the rich and savory flavors of this Low Carb Bean Enchilada recipe, a guilt-free twist on a beloved classic! Made with low-carb tortillas, hearty black beans, and nutrient-packed cauliflower rice, this dish is a perfect combination of wholesome and delicious. Sautéed onions, red bell peppers, and garlic bring vibrant aroma and depth, while the homemade enchilada sauce delivers a burst of tangy and mildly spicy goodness. Topped with melted cheddar cheese and fresh cilantro, these enchiladas are hearty, satisfying, and ideal for those seeking a healthier, low-carb Mexican-inspired meal. Ready in just 45 minutes, it’s a crowd-pleasing option for weeknight dinners or meal prepping. Whether you're following a low-carb diet or just looking for a lighter recipe, this flavorful enchilada dish is sure to become a favorite! Perfect for keto and veggie enthusiasts alike.
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Recipe Information
Ingredients
- 6 pieces Low-carb tortillas
- 1 cup Black beans, canned, drained, and rinsed
- 1 cup Cauliflower rice
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, diced
- 3 pieces Garlic cloves, minced
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Low-sodium vegetable broth
- 3 tbsp Tomato paste
- 1 cup Cheddar cheese, shredded
- 0.25 cup Cilantro, chopped
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.
Stir in the minced garlic, chili powder, ground cumin, salt, and black pepper. Cook for an additional 1 minute, until fragrant.
Add the black beans and cauliflower rice to the skillet. Stir to combine, cooking for another 3-4 minutes until the mixture is heated through. Set aside.
In a small saucepan, heat the remaining olive oil over medium heat. Stir in the tomato paste and low-sodium vegetable broth, whisking to combine. Allow the sauce to simmer for 5 minutes until slightly thickened.
Spread a small amount of sauce in the bottom of a 9x13 inch baking dish to prevent sticking.
Lay a low-carb tortilla flat on a work surface. Spoon about 2 tablespoons of the bean and cauliflower mixture down the center of the tortilla. Sprinkle with 1 tablespoon of shredded cheddar cheese. Roll the tortilla tightly and place seam side down in the baking dish.
Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the rest of the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving. Serve warm.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5693 mg | 248% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 88.5 g | 316% | |
| Total Sugars | 26.2 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1642 mg | 126% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2837 mg | 60% | |
*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.
