High Protein Bean and Cheese Enchiladas

Packed with rich flavors and a satisfying boost of protein, these High Protein Bean and Cheese Enchiladas are the perfect weeknight dinner that doesn’t compromise on nutrition or taste. A hearty mixture of seasoned black beans and creamy cottage cheese forms the filling, wrapped in tender corn tortillas and smothered in savory enchilada sauce. The dish is crowned with melted cheddar cheese for a comforting finish, with optional fresh cilantro for a burst of brightness. Ready in just 45 minutes, this recipe delivers a balanced combination of plant-based protein and wholesome ingredients, making it a nutritious twist on a Mexican-inspired classic. Perfect for feeding a hungry crowd or meal prepping for the week, these enchiladas are a delicious, crowd-pleasing way to enjoy a high-protein vegetarian meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 2 cups canned black beans, drained and rinsed
• 1 cup cottage cheese
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 8 tortillas corn tortillas
• 2 cups enchilada sauce
• 1.5 cups cheddar cheese, shredded
• 0.25 cup fresh cilantro, chopped (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent.

Step 3

Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.

Step 4

Stir in the black beans, cottage cheese, cumin, chili powder, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the mixture is well combined and heated through.

Step 5

Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds.

Step 6

Spread a small amount of enchilada sauce (about 1/2 cup) over the bottom of a 9x13-inch baking dish.

Step 7

Spoon approximately 1/4 cup of the bean and cheese mixture down the center of each tortilla. Roll the tortillas tightly and place seam-side down in the prepared baking dish.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring each one is well-covered.

Step 9

Sprinkle the shredded cheddar cheese over the top of the enchiladas.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, if desired, before serving.

Nutrition Facts

Serving size	(1987.7g)

Amount per serving	% Daily Value*
Calories	2505.6

Total Fat 92.5g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 201.6mg	0%
Sodium 6567.0mg	0%
Total Carbohydrate 317.0g	0%
Dietary Fiber 60.8g	0%
Total Sugars 37.2g
Protein 115.2g	0%

Vitamin D 45.6IU	0%
Calcium 1811.1mg	0%
Iron 21.1mg	0%
Potassium 2903.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 18.0%

Carbs: 49.5%