Low Fat Veggie Enchiladas
Satisfy your cravings without compromising on health with these Low Fat Veggie Enchiladas—a vibrant, flavor-packed meal perfect for weeknight dinners or meal prep. Loaded with a hearty medley of sautéed bell peppers, zucchini, onions, black beans, and sweet corn, these enchiladas are seasoned with warming spices like cumin and chili powder for a bold kick. Wrapped in wholesome whole wheat tortillas, smothered in rich enchilada sauce, and topped with a light sprinkle of low-fat cheese, this dish delivers comfort food satisfaction with a fraction of the guilt. Quick to prepare in just 40 minutes and easily customizable, they’re vegetarian-friendly, low in fat, and can be garnished with fresh cilantro for an extra burst of freshness. Whether you’re looking for a healthy Mexican-inspired recipe or simply a satisfying meatless dinner idea, these enchiladas will become a new family favorite!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 1 medium, diced Zucchini
- 1 small, diced Yellow onion
- 2 cloves Minced garlic
- 1 15-ounce can, rinsed and drained Black beans
- 1 cup Frozen corn
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 cup Low-fat shredded cheese
- 8 small Whole wheat tortillas
- 2 cups Enchilada sauce
- 2 tablespoons, chopped Fresh cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, zucchini, yellow onion, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are slightly softened.
Stir in the black beans, frozen corn, ground cumin, chili powder, and salt. Cook for an additional 2-3 minutes, stirring until everything is well combined. Remove the skillet from the heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Lay out the tortillas one at a time. Spoon about 1/4 cup of the vegetable mixture into the center of each tortilla, then sprinkle with a small amount of shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.
Repeat the process with the remaining tortillas and filling. Arrange them snugly in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are coated. Sprinkle the top with the remaining shredded cheese.
Cover the dish with aluminum 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 sit for a few minutes before serving.
Optional: Sprinkle with chopped fresh cilantro before serving. Enjoy your low-fat veggie enchiladas!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.4 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 368 mg | 28% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 779 mg | 17% | |
*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.
