Enchiladas make a great meal during the cold months, but they can be very heavy and not very healthy. By changing things up a little and watching how much of certain things go into the enchilada, you can have a healthy and tasty version of this Mexican classic!
Time required 45 minutes
Difficulty level 3
Cost of ingredients 9 USD
- ½ pound (225g) ground beef, 95% lean
- ½ cup (125ml) onion, chopped
- ½ cup (113g) green chilies, diced
- 1 tablespoon chili powder
- ¼ teaspoon cayenne
- ¼ teaspoon oregano
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 ¾ cups (398ml) pinto beans
- 1/3 cup (75ml) corn
- 12 corn tortillas (24g each)
- ½ cup (125ml) salsa
- ½ cup light sharp Cheddar cheese, grated
Over medium heat cook the beef and the onions until the beef is no longer pink. Add in chilies, chili powder, cayenne, oregano, paprika, cumin and salt and mix well. Add in pinto beans, salsa and corn mix and bring to a simmer.
Warm the tortillas in the microwave with a wet paper towel wrapped around about 6 at a time for 30-45 seconds. Place a small amount of the beef mixture on a warm tortilla and wrap the edges around the filling. Repeat with the other tortillas. Set each enchilada, folded side down, into a casserole dish. If wanted add some more salsa to the top of the enchiladas then sprinkle with the cheese.
Pre-heat the oven to 350F (175C). Cover the enchiladas and bake for about 20 minutes.
Serve with a dollop of plain 0% yogurt or light sour cream on top and a small salad!
Serving size: 2 enchiladas(200g) (Percentages based on a 2,000 calorie diet)
Nutrition Facts (per serving): Cal. 240, Total fat 5g, Sat. Fat 2g, Trans Fat 0g, Monounsaturated Fat 1.6g, Polyunsaturated Fat 1.2g, Cholesterol 25mg, Sodium 1575mg, Total Carbohydrates 35g, Dietary Fiber 7g, Sugars 2g, Vit. A 14%, Vit. C 13%, Calcium 12%, Iron 18%
Photo by not a hipster.