Ridiculously Low Calorie Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 306.6
- Total Fat: 11.9 g
- Cholesterol: 212.2 mg
- Sodium: 210.6 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 7.9 g
- Protein: 14.8 g
View full nutritional breakdown of Ridiculously Low Calorie Bean Enchiladas calories by ingredient
Introduction
This meal is satisfying, packed full of protein, and great for a savory breakfast, lunch, or dinner! This meal is satisfying, packed full of protein, and great for a savory breakfast, lunch, or dinner!Number of Servings: 6
Ingredients
-
Sauce:
1 Tbsp Vegetable Oil
2 C Black Beans with juice
1/2 Can Yellow Corn
1/2 Shallot
1/4 Red Bell Pepper
1/4 Green Bell Pepper
1 Clove of Garlic
3 Tbsp Cumin
2 Tbsp Cayenne Pepper (or to taste)
Zest and Juice of 1/2 Lemon
2 Tbsp Cilantro
Wraps:
6 Corn or Flour Tortillas, 6"
6 Eggs
Topping:
1/2 Avocado, Finely Chopped
1 Roma Tomato
Juice of other Lemon 1/2
Directions
Though it does take a bit of prep time, this dish is completely worth the work.
Preheat your oven to 350 degrees! Go!
Sauce:
Heat skillet on med-high heat, add oil and heat
Add shallot, peppers, and half of spices
Stir to brown spices and sweat vegetables
After vegetables are soft, add remaining sauce ingredients
Combine and let thicken on low heat while preparing other ingredients
Wraps:
Scramble the eggs to your desired hardness
Place each wrap on burner of gas stove or in microwave for 3 seconds (per side for burner) to make them more pliable.
Fill each one with 1/6 of the eggs and wrap
Place wraps, seam side down in a lightly greased baking pan, making sure each has about 1/2" of room on all sides
Pour/scoop over sauce
Bake for 10 minutes or until sauce is heated through
Topping:
While wraps are baking, combine chopped tomatoes and avocado in bowl with some of the remaining lemon juice
Plating:
I loved this on top of some fresh greens, but for a heartier meal this could be served with rice.
Place one (yes, just one) wrap on each plate on top of your accompaniment of choice.
Cover with sauce left in pan, then in avocado topping.
Drizzle entire dish with remaining lemon.
I'm telling you, this is a miracle. After just one "enchilada" on top of lettuce I was satisfied and licking my lips. I highly recommend this dish to anyone who likes Mexican food or beans.
Number of Servings: 6
Recipe submitted by SparkPeople user GEOFREO.
Preheat your oven to 350 degrees! Go!
Sauce:
Heat skillet on med-high heat, add oil and heat
Add shallot, peppers, and half of spices
Stir to brown spices and sweat vegetables
After vegetables are soft, add remaining sauce ingredients
Combine and let thicken on low heat while preparing other ingredients
Wraps:
Scramble the eggs to your desired hardness
Place each wrap on burner of gas stove or in microwave for 3 seconds (per side for burner) to make them more pliable.
Fill each one with 1/6 of the eggs and wrap
Place wraps, seam side down in a lightly greased baking pan, making sure each has about 1/2" of room on all sides
Pour/scoop over sauce
Bake for 10 minutes or until sauce is heated through
Topping:
While wraps are baking, combine chopped tomatoes and avocado in bowl with some of the remaining lemon juice
Plating:
I loved this on top of some fresh greens, but for a heartier meal this could be served with rice.
Place one (yes, just one) wrap on each plate on top of your accompaniment of choice.
Cover with sauce left in pan, then in avocado topping.
Drizzle entire dish with remaining lemon.
I'm telling you, this is a miracle. After just one "enchilada" on top of lettuce I was satisfied and licking my lips. I highly recommend this dish to anyone who likes Mexican food or beans.
Number of Servings: 6
Recipe submitted by SparkPeople user GEOFREO.