Low Sodium Beef Enchiladas
Savor the bold flavors of Mexican cuisine with our Low Sodium Beef Enchiladas, a healthier take on a classic favorite that doesn’t skimp on taste. This recipe combines lean ground beef, hearty black beans, and vibrant veggies like red bell pepper and onion, all seasoned with a tantalizing blend of chili powder, cumin, and smoked paprika for a rich and smoky flavor profile. Wrapped in warm corn tortillas and topped with low-sodium tomato sauce and unsalted shredded cheddar cheese, these enchiladas are baked to melty perfection. Perfect for anyone looking to reduce their sodium intake without sacrificing flavor, this dish is ideal for weeknight dinners or entertaining. Serve with a sprinkle of fresh cilantro for a burst of freshness and enjoy a wholesome, guilt-free meal that’s sure to satisfy!
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Recipe Information
Ingredients
- 1 pound Lean ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 15-ounce can Low sodium black beans, rinsed and drained
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 tablespoon Fresh lime juice
- 1 15-ounce can Low sodium tomato sauce
- 8 pieces Corn tortillas
- 1 cup Unsalted shredded cheddar cheese
- 1 tablespoon Fresh cilantro, chopped
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
Add the finely chopped onion, garlic, and red bell pepper to the skillet. Cook until the vegetables are soft, about 5 minutes.
Stir in the black beans, chili powder, cumin, smoked paprika, lime juice, and black pepper. Cook for another 2 minutes to combine the flavors.
Add half of the low sodium tomato sauce to the beef mixture and stir well.
Warm the corn tortillas in a dry skillet over medium heat to make them pliable, about 20-30 seconds each side.
Spread a thin layer of the remaining tomato sauce on the bottom of a 9x13 inch baking dish.
Spoon approximately 2 tablespoons of beef mixture into each tortilla, roll it up, and place seam side down in the baking dish.
Repeat with the remaining tortillas and beef mixture.
Pour the remaining tomato sauce over the rolled enchiladas and sprinkle with the unsalted shredded cheddar cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 34.8 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1307 mg | 101% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3594 mg | 76% | |
*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.
