Low Sodium Bean Enchilada
Savor the vibrant flavors of a healthy weeknight dinner with this Low Sodium Bean Enchilada recipe! Packed with protein-rich black and pinto beans, fresh vegetables like zucchini and red bell pepper, and aromatic spices including cumin and chili powder, this dish delivers on taste while staying heart-healthy. Rolled in soft corn tortillas, smothered in a no-salt-added tomato sauce, and topped with melty low sodium shredded cheese, these enchiladas are baked to perfection for a comforting meal without the excess sodium. Garnished with fresh cilantro, this recipe is easy to prepare, taking just 55 minutes from start to finish, making it perfect for busy families or anyone craving wholesome Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 3 cloves garlic, minced
- 2 cups cooked black beans, low sodium
- 2 cups cooked pinto beans, low sodium
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes, no salt added
- 2 tablespoons lime juice
- 10 small corn tortillas
- 2 cups low sodium tomato sauce
- 1 cup shredded cheese, low sodium
- 0.25 cup cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 4-5 minutes.
Add the red bell pepper and zucchini to the skillet, and sauté for another 3-4 minutes until they start to soften.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Add the black beans, pinto beans, ground cumin, and chili powder to the skillet, stirring to combine.
Pour in the diced tomatoes, and let the mixture simmer for 5 minutes. Stir in the lime juice and remove from heat.
Spread a thin layer of low sodium tomato sauce on the bottom of a 9x13 inch baking dish.
Spoon about 1/4 cup of the bean mixture onto each corn tortilla, roll them up, and place seam-side down in the baking dish.
Pour the remaining tomato sauce over the rolled tortillas, ensuring they are well covered.
Sprinkle the shredded cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving. Enjoy your low sodium bean enchiladas warm!
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 380.8 g | 138% | |
| Dietary Fiber | 96.5 g | 345% | |
| Total Sugars | 54.8 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1567 mg | 121% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6377 mg | 136% | |
*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.
