Low Sodium Bean and Cheese Enchiladas
Savor the flavor of these Low Sodium Bean and Cheese Enchiladas—an irresistible, heart-healthy twist on a classic comfort food! This recipe serves up soft whole wheat tortillas stuffed with seasoned low sodium black beans and melty cheddar cheese, all smothered in a rich, low sodium enchilada sauce. Perfectly spiced with garlic, chili powder, and cumin, these enchiladas pack bold flavor while staying mindful of your sodium intake. Ready in just 40 minutes, they're ideal for busy weeknights and can be garnished with fresh cilantro and a squeeze of lime for a bright, zesty finish. Whether you're managing dietary restrictions or simply seeking a delicious lighter option, these enchiladas strike the perfect balance of health and indulgence.
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Recipe Information
Ingredients
- 8 pieces whole wheat flour tortillas
- 2 cups low sodium black beans, canned and drained
- 2 cups low sodium cheddar cheese, shredded
- 2 cups low sodium enchilada sauce
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 pieces lime, sliced into wedges
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté for about 3-4 minutes until softened.
Add minced garlic, chili powder, ground cumin, and black pepper to the skillet, and cook for an additional 2 minutes until fragrant.
Stir in the drained low sodium black beans. Cook for another 3 minutes, gently mashing a few beans with a fork while stirring. Remove from heat.
Spread 1/2 cup of low sodium enchilada sauce over the bottom of a 9x13 inch baking dish.
Lay a tortilla flat and place about 1/4 cup of the bean mixture down the center. Sprinkle with 2 tablespoons of shredded low sodium cheddar cheese.
Roll the tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas.
Pour the remaining low sodium enchilada sauce over the top of the enchiladas, and sprinkle with the remaining shredded cheese.
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and melted.
Remove from the oven and let cool for a few minutes before serving.
Garnish enchiladas with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 299.8 g | 109% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 23.5 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2276 mg | 175% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3303 mg | 70% | |
*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.
