Low Fat Bean and Cheese Enchiladas
Satisfy your Tex-Mex cravings with these delicious and guilt-free Low Fat Bean and Cheese Enchiladas! Packed with hearty black beans, zesty spices, and a blend of reduced-fat cheddar and Monterey Jack cheeses, this recipe offers all the comforting flavors you love in a lighter package. Wrapped in warm low-fat flour tortillas and smothered in rich red enchilada sauce, these enchiladas are baked to cheesy, bubbly perfection. With a prep time of just 20 minutes, this dish is ideal for weeknight dinners or a healthier twist on your favorite Mexican meal. Garnished with fresh cilantro and served with a squeeze of lime, these enchiladas are a flavorful, wholesome way to enjoy a classic dish without the extra calories. Perfect for health-conscious foodies and busy families alike!
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Recipe Information
Ingredients
- 8 pieces low-fat flour tortillas
- 2 cups black beans, canned
- 1 cup reduced-fat shredded cheddar cheese
- 1 cup reduced-fat shredded Monterey Jack cheese
- 2 cups red enchilada sauce
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add olive oil, and sauté the chopped onion until translucent, about 3-4 minutes.
Drain and rinse the canned black beans, then add them to the skillet with the onions.
Stir in cumin powder, garlic powder, and black pepper. Cook for another 2-3 minutes, allowing the spices to coat the beans.
Lightly spray a 9x13-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce on the bottom to prevent sticking.
Warm the low-fat flour tortillas slightly in the microwave or on a skillet to make them pliable.
To assemble, fill each tortilla with about 1/4 cup of the bean mixture and a sprinkle of cheddar cheese. Roll tightly and place seam-side down in the baking dish.
Once all tortillas are in position, pour the remaining enchilada sauce evenly over the top, ensuring each tortilla is covered.
Sprinkle the Monterey Jack cheese over the sauced tortillas.
Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 10084 mg | 438% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 31.6 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2189 mg | 168% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2100 mg | 45% | |
*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.
