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Black Bean Veggie Enchiladas

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I have a minor obsession with Southwest/Mexican food.  No kidding, it’s the one type of cuisine that I could eat all day every day.  Spicy food speaks to my palate, and on top of Mexican food being insanely flavorful, it’s also fairly easy to whip up any time you get a craving.  Lately, I’ve been wanting enchiladas stuffed with loads of veggies and beans, so that’s exactly what I made!  This Black Bean Veggie Enchiladas dish can be made ahead of time and will easily serve a crowd if you’re having people over for dinner.

Let’s talk about how these Black Bean Veggie Enchiladas are made.  Normally, you would dip a corn tortilla into some sauce first and then stuff the tortillas with whatever filling you choose, roll them up and then bake them.  I made mine a little different. These Black Bean Veggie Enchiladas are almost like burritos baked enchilada style.  I used a low calorie tortilla, filled them up with a mixture of black beans, veggies and sauce, then rolled them up, topped them with some more sauce and cheese and baked them.  Since you can’t stop there, I mixed up easy guacamole to top the enchiladas with, then added a little dollop of plain Greek yogurt and a sprinkle of fresh sliced jalapeños and finely chopped red onion.  The only thing missing is a fresh lime margarita.

Fresh summer produce is in abundance, so take advantage of your local farm stand to make these enchiladas.  You can add any kind of pepper, squash, zucchini, fresh herbs.  Whatever sounds good to you at the moment.

 

Black Bean Veggie Enchiladas

1 enchilada = 6 WW Smart Points

 

Black Bean Veggie Enchiladas in Serving Tray 1

Black Bean Veggie Enchiladas in Serving Tray 2

Single Black Bean Veggie Enchiladas on plate 1

Single Black Bean Veggie Enchiladas on plate 2

 

Black Bean Veggie Enchiladas

SERVES 6 PrintDownload

 

 

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