Low Fat Bean Enchilada
Satisfy your Tex-Mex cravings with this delicious and nutritious Low Fat Bean Enchilada recipe! Packed with hearty black beans, pinto beans, and fresh vegetables like onion, red bell pepper, and garlic, this dish delivers bold flavors without the guilt. Wrapped in wholesome whole wheat tortillas and smothered in a tangy, reduced-sodium enchilada sauce, these enchiladas are baked to perfection with a sprinkle of low-fat shredded cheese for a gooey, comforting finish. With zesty spices like cumin and chili powder, plus a garnish of fresh cilantro and green onions, this family-friendly meal is bursting with flavor in every bite. Ready in just 45 minutes and perfect for those seeking a healthy yet satisfying meatless dinner, this easy-to-make recipe offers 4 servings of pure joy. Whether you're looking for a quick weeknight meal or a crowd-pleasing vegetarian dish, these low-fat enchiladas are sure to become a new favorite.
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Recipe Information
Ingredients
- 15 oz can canned black beans
- 15 oz can canned pinto beans
- 2 cups reduced-sodium enchilada sauce
- 8 small whole wheat tortillas
- 1 medium, finely chopped onion
- 1 medium, finely chopped red bell pepper
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 0.5 cup chopped fresh cilantro
- 1 cup low-fat shredded cheese
- 0.5 cup sliced green onions
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the canned black beans and pinto beans.
In a large skillet, heat olive oil over medium heat.
Add the chopped onion and red bell pepper to the skillet, sauté for about 5 minutes until they are soft.
Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional 1 minute until fragrant.
Add the rinsed black beans and pinto beans, along with 1/2 cup of enchilada sauce, into the skillet. Stir to combine and heat through for 2-3 minutes.
Remove from heat and stir in the chopped cilantro.
Spread 1/2 cup of enchilada sauce over the bottom of a baking dish.
Divide the bean mixture evenly among the tortillas, placing it down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas.
Sprinkle the shredded low-fat cheese evenly over the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with sliced green onions before serving.
Serve the enchiladas hot and enjoy your low-fat meal!
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7103 mg | 309% | |
| Total Carbohydrate | 426.2 g | 155% | |
| Dietary Fiber | 103.9 g | 371% | |
| Total Sugars | 37.3 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1712 mg | 132% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 6011 mg | 128% | |
*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.
