Simple Bean & Cheese Enchiladas (Vegetarian)
10min
15min
1
650
Chef's Note
For a quick protein boost without meat, rinse canned beans thoroughly to reduce sodium content. You can also prepare the bean filling a day ahead and store it in the refrigerator to make assembly even faster at mealtime. The combination of beans provides complete protein while keeping calories in check!
Tags
Ingredients
2 medium low-carb tortillas
1/2 cup black beans
1/4 cup refried beans
1/3 cup shredded Mexican cheese blend
1/2 small avocado, mashed
1/3 cup red enchilada sauce
1/4 cup Greek yogurt
2 tbsp diced green chilies
1 tsp taco seasoning
1 spray cooking spray
1/2 small red bell pepper, diced
1/4 cup corn kernels
2 tsp lime juice
1 tbsp fresh cilantro, chopped
Instructions
- 1
Preheat oven to 375°F and spray a small baking dish with cooking spray.
- 2
In a bowl, mix 1/2 cup black beans, 1/4 cup refried beans, 1/2 small diced red bell pepper, 1/4 cup corn kernels, 2 tbsp diced green chilies, and 1 tsp taco seasoning.
- 3
Stir in 2 tsp lime juice and 1 tbsp chopped cilantro to the bean mixture.
- 4
Spread 2 tbsp of enchilada sauce on the bottom of the baking dish.
- 5
Warm 2 tortillas in the microwave for 15 seconds to make them more pliable.
- 6
Place half of the bean mixture down the center of each tortilla, then sprinkle each with about 1 tbsp of shredded cheese.
- 7
Roll up each tortilla and place seam-side down in the baking dish.
- 8
Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese (about 3 tbsp).
- 9
Bake for 15 minutes until the cheese is melted and bubbly.
- 10
Top with 1/2 mashed avocado and 1/4 cup Greek yogurt before serving.
Nutrition Information (per serving)
650
25g
70g
28g
Reviews (0)
No reviews yet
Be the first to review this recipe!