I don’t know about you, but I love enchiladas. Anything with a bunch of melted cheese inside or on top, rocks my world. However, since I’ve been trying to eat healthier these days, I’ve had to restrain myself from using too much cheese in my dishes. I’ve also been trying to incorporate more vegetables into my recipes too, which tend to make meals way more “calorie friendly.” This veggie enchilada recipe, for example, contains only 400 calories for two, whole enchiladas, which isn’t bad for enchiladas.
What I love most about this tasty enchilada recipe, other than the fact that it’s low in cals, is that it’s super easy to make. The total prep time for everything was about 20 minutes and the baking time was only 15 minutes. If you have your enchilada sauce made beforehand, it will speed up the process even more. Enjoy!
Black Beans and Greens Enchiladas
- 1/2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 shallot, diced
- 1 cup cooked, dried black beans (if you use canned beans, just rinse them before using)
- 2 1/2 cups raw, chopped veggies of your choice (I used shishito peppers, kale, and red pepper)
- 1/4 cup of cheese
- 2-3 green onions, finely sliced
- salt and pepper to taste
- cilantro for garnish (optional)
- small corn tortillas (I used La Tortilla Factory hand made style corn and wheat tortillas – only 80 calories per tortilla)
- 6 tablespoons of enchilada sauce (see recipe below, or you can just use store bought sauce)
Preheat oven to 400 degrees. Heat olive oil in a large pan over medium-high heat and add the garlic and shallot and cook until softened, about 3 minutes. Then add the chopped veggies, black beans, and salt and pepper to the pan and saute for about 3-5 minutes.
Fill each tortilla with about 3 tablespoons of filling, roll, and place seam side down in a small baking dish. Please keep in mind that by using small tortillas, they might be a bit tricky to roll. Just use a small enough baking dish so that you can tightly pack them all in. You can also use medium sized tortillas for this recipe if you wish. Just add more filling to each tortilla.
Pour about 6 tablespoons of sauce evenly over the top of the rolled tortillas, then sprinkle with cheese. Bake in preheated oven for 15 minutes, then top with green onion and cilantro. This also goes well with a dollup of sour cream and sliced avocado.
- 1 can tomato sauce, 8 ounces
- 2 tablespoons chicken broth (you can skip this if you don’t have any and just add water)
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- salt to taste
This recipe calls for about 6 tablespoons of enchilada sauce. If you’re short on time, then just buy a bottle or can of enchilada sauce at the store. Trader Joe’s makes a good one.
Stir in the tomato sauce and chicken broth on medium-low heat for about 5 minutes, until the sauce is hot and starts to bubble a bit. Then add in the rest of the ingredients and stir until everything is mixed together. Feel free to add more chili powder or cumin if you feel that it’s lacking flavor. I normally don’t measure out these ingredients. I just experiment with it until the flavor is just the way I like it.