Recipe: Easy and Healthy Enchiladas
|August 7, 2013||Posted by The Fit Scoop under Recipes|
I really like this easy and healthy enchilada recipe – it’s simple, full of veggies, and can be doubled so that it makes enough for leftovers! I also love that after the initial prep work, I just pop them in the oven for 30 minutes which is just enough time to take Winston on his evening walk.
It is great when we come back to the smell of home-cooked enchiladas that are ready to eat!
2 teaspoons canola oil
1/2 lb lean ground beef (I use 96% lean)
1 red bell pepper, chopped
1 onion finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can mexican style stewed tomatoes with juice (14 0z)
1 can black beans, rinsed and drained
1/8 teaspoon black pepper
4 whole wheat tortillas
1 cup shredded low-fat mexican blend cheese (I used Sargento)
1. Preheat oven to 350 degrees. Spray 2-quart casserole dish with nonstick spray.
2. Heat oil in non-stick skillet over medium heat. Add beef, bell pepper, and onion. Cook, stirring until meat is browned and crumbled, about 8 minutes.
3. Add chili powder and cumin, and cook, stirring, for 1 minute. Stir in tomatoes with their juice, black beans, and pepper. Reduce heat and simmer for 5 minutes.
4. Divide beef mixture evenly on 4 tortillas, spooning filling down the center of the tortillas. Roll up the tortillas and place seam-side-down in casserole dish. Sprinkle evenly with cheese.
5. Bake enchiladas for 30 minutes. Let stand 3-5 minutes before serving.
I usually serve these with some fresh salsa, a bit of sour cream, and a simple green salad. Enjoy!
Serves 4. Nutrition per Serving: 439 calories, 53 grams carbs, 14 grams of fat, 31 grams of protein