Low Fat Vegetarian Enchiladas
Savor the bold, zesty flavors of these Low Fat Vegetarian Enchiladas, a wholesome and nutritious twist on a Mexican classic. Packed with a vibrant medley of fresh vegetables like zucchini, red bell peppers, and corn, along with protein-rich black beans, these enchiladas are perfectly seasoned with smoky cumin and chili powder for a flavor punch. Wrapped in hearty whole wheat tortillas, smothered in low-fat enchilada sauce, and topped with a light layer of shredded cheese, this dish offers all the indulgence of traditional enchiladas with none of the guilt. Oven-baked to bubbly perfection in under an hour, these enchiladas are a satisfying, plant-based meal that’s perfect for a weeknight dinner or meal prep. Garnish with fresh cilantro for a bright, herby finish and serve with your favorite side salad or guacamole for a deliciously low-fat, vegetarian-friendly feast.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Canned black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 Whole wheat tortillas
- 1.5 cups Canned low-fat enchilada sauce
- 0.75 cup Low-fat shredded cheese (cheddar or Mexican blend)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 2 minutes until fragrant.
Stir in the diced red bell pepper and zucchini. Sauté for 5–7 minutes until the vegetables are tender.
Add the black beans, corn, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for another 2–3 minutes. Remove from heat.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
Lay out a tortilla on a flat surface. Place a generous scoop of the vegetable filling along the center of the tortilla, then roll it tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.
Sprinkle the shredded low-fat cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 32.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2512 mg | 53% | |
*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.
