Lighter Beef and Bean Enchiladas

Discover a guilt-free twist on a Mexican classic with these Lighter Beef and Bean Enchiladas. Packed with lean ground beef, hearty black beans, and a medley of bold spices like smoked paprika and cumin, this recipe delivers all the rich, savory flavors you crave while keeping things lighter. Wrapped in soft flour tortillas, smothered in a homemade chili-spiked tomato sauce, and topped with just the right amount of reduced-fat cheddar cheese, these enchiladas are baked to molten perfection. Ready in under 45 minutes, they’re a wholesome choice for weeknight dinners, satisfying even the hungriest of eaters. Top with fresh cilantro for a vibrant finish and pair with a side of crisp greens or Spanish rice for a complete, nourishing meal. Perfect for those seeking a healthier enchilada recipe without sacrificing flavor!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Lean ground beef (90% lean or higher)
• 1 cup Black beans, drained and rinsed
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 pieces Flour tortillas (6-inch)
• 1 cup Shredded reduced-fat cheddar cheese
• 1.5 cups Tomato sauce
• 2 teaspoons Chili powder
• 0.5 cup Chicken or vegetable broth
• 2 teaspoons Olive oil
• 2 tablespoons Fresh cilantro, chopped (optional)
• 1 as needed Nonstick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the ground beef and cook until browned, breaking it into crumbles with a spoon, about 6-8 minutes.

Step 5

Mix in the black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, stirring to combine. Remove from heat and set aside.

Step 6

In a small saucepan, heat the remaining teaspoon of olive oil over medium heat. Stir in the chili powder and cook for 30 seconds to release its flavor.

Step 7

Add the tomato sauce and chicken or vegetable broth to the saucepan, stirring to combine. Simmer for 5-7 minutes until slightly thickened. Remove from heat.

Step 8

Spread 1/2 cup of the enchilada sauce on the bottom of the prepared baking dish.

Step 9

Place about 2-3 tablespoons of the beef and bean mixture in the center of each tortilla. Sprinkle a small amount of shredded cheese (reserving the rest for topping), then roll tightly.

Step 10

Arrange the filled tortillas seam-side down in the baking dish.

Step 11

Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the top with the remaining shredded cheese.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 13

Uncover and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 14

Once baked, remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped cilantro before serving, if desired.

Nutrition Facts

Serving size	(1808.5g)

Amount per serving	% Daily Value*
Calories	3152.3

Total Fat 156.3g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 400.2mg	0%
Sodium 6019.0mg	0%
Total Carbohydrate 236.7g	0%
Dietary Fiber 31.4g	0%
Total Sugars 21.4g
Protein 191.4g	0%

Vitamin D 24IU	0%
Calcium 1406.1mg	0%
Iron 29.8mg	0%
Potassium 2946.8mg	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: 45.1%

Protein: 24.5%

Carbs: 30.4%