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 EnchiladasSERVES 6 PrintDownload
- 6 whole wheat tortillas, I used Ole Mexican Foods Xtreme Wellness tortillas
- 1 15 oz can of black beans, rinsed and drained
- 1 cup of diced zucchini
- 1 cup of diced yellow squash
- 1 cup of diced onion
- 4 oz of Monterey Cheese
- 1 cup of salsa
- 1 Tbsp of olive oil
- salt and pepper to taste
- Heat a medium sized saute pan to medium heat and add the olive oil.
- When the oil is hot, add the onion and a sprinkle of salt and pepper. Saute for about 7 minutes until it begins to soften. Next add the squash and zucchini with a little more salt and pepper. Cook for another 5 minutes.
- Mix the beans into the veggie mixture with about 1/2 cup of salsa.
- Divide the veggie mixture among the tortillas. Roll the tortillas up and place them seam side down in a baking dish.
- Spoon the remaining salsa over the tortillas and sprinkle the cheese over the top of the enchiladas.
- Bake the enchiladas at 350 for about 20 minutes until the cheese is melted, bubbly and brown.
- Optional: Sprinkle the top of the baked enchiladas with fresh chopped cilantro and serve with guacamole, sour cream ( or Greek yogurt), fresh or pickled jalapeños and a little diced red onion.