Healthy Beef and Bean Enchiladas
These spicy, cheesy beef and bean enchiladas get a wholesome makeover in this lighter take on a Mexican favorite. Our chefs use lean ground beef, vibrant bell peppers, and hearty black beans to create a flavorful, satisfying dish that doesn’t skimp on taste. Topped with a creamy layer of sour cream and melted cheese, it’s hard to believe this crowd-pleasing, low-calorie meal comes together in under an hour.
Ingredients
- 1/2 lb. 95% lean ground beef
- 1 chili pepper, seeded and chopped
- 2 jalapeño peppers, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 cups diced tomatoes
- 1/2 cup large white onions, diced
- 2 garlic cloves, chopped
- 1/2 cup black beans
- 1 tsp cumin
- 1 tsp paprika
- 1 Tbsp chili powder
- Cayenne pepper to taste
- 2 cups fat-free sour cream (16 oz)
- 1/4 cup shredded light white cheddar cheese
- 12 whole wheat tortillas (8-inch diameter)
- 1 ripe avocado, pitted and peeled
- 2 cups cooked brown rice
How to Make Beef and Bean Enchiladas
Step 1
Preheat oven to 300°.
Step 2
Lightly coat a large skillet with nonstick cooking spray and cook beef over medium heat until browned. Add peppers, tomatoes, onion and garlic and sauté until onions become translucent.
Step 3
Reduce heat to low. Stir in black beans. Season with cumin, paprika, chili powder and cayenne. Add 1 cup of sour cream and mix gently. Cover and remove from heat.
Step 4
Lightly coat a casserole dish with nonstick cooking spray. Spoon beef and bean mixture into tortillas, sprinkle with cheese and roll. Place enchiladas into dish, seam side down and bake for 15 minutes, or until cheese is melted.
Step 5
Blend 1 cup of sour cream and avocado in a food processor until smooth. Transfer to a microwave-safe bowl. Microwave on medium in 20-second intervals, stirring, until warm. Serve enchiladas with avocado sauce and brown rice.
Nutrition Facts
Serving Size:
1 enchilada
270 Calories
7g Fat
11mg Cholesterol
382mg Sodium
