Low Carb Bean and Cheese Enchiladas

Transform your weeknight dinner routine with these irresistible Low Carb Bean and Cheese Enchiladas, a guilt-free twist on a traditional favorite! Made with protein-packed black soybeans, creamy cheddar and cream cheese, and wrapped in low-carb tortillas, this dish delivers indulgent flavor while staying low on carbs. The homemade filling, seasoned with garlic, cumin, and green chilies, is hearty and satisfying, while a generous layer of zesty enchilada sauce and melted cheese makes every bite irresistible. Perfect for those following low-carb or keto lifestyles, these enchiladas are quick to prepare, taking just 20 minutes of prep time before baking to golden, bubbly perfection. Garnished with fresh cilantro and a dollop of sour cream, they’re the ultimate comfort food without the carb overload!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces low-carb tortillas
• 15 ounces canned black soybeans
• 2 cups cheddar cheese
• 4 ounces cream cheese
• 2 cups enchilada sauce
• 1 can green chilies
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 0.25 cup fresh cilantro
• 0.5 cup sour cream

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.

Step 2

In a medium saucepan, add the canned black soybeans, including their liquid, over medium heat. Stir in the onion powder, garlic powder, ground cumin, salt, and black pepper. Cook for about 5 minutes, allowing the flavors to combine.

Step 3

Use a potato masher or a fork to slightly mash the beans, leaving some whole for texture.

Step 4

Add the cream cheese to the bean mixture, stirring until the cream cheese is melted and fully incorporated.

Step 5

Stir in half of the green chilies and half of the cheddar cheese into the bean mixture, then remove from heat.

Step 6

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

Step 7

Divide the bean mixture evenly among the 8 low-carb tortillas, placing the mixture down the center of each tortilla.

Step 8

Roll each tortilla tightly around the filling and place seam-side down in the prepared dish.

Step 9

Pour the remaining enchilada sauce evenly over the tortillas, making sure to cover them completely.

Step 10

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

Step 11

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

Step 12

Sprinkle the remaining green chilies on top for added flavor, if desired.

Step 13

Garnish with fresh cilantro and serve with a dollop of sour cream. Enjoy your low-carb bean and cheese enchiladas!

Nutrition Facts

Serving size	(2259.5g)

Amount per serving	% Daily Value*
Calories	2992.6

Total Fat 181.4g	0%
Saturated Fat 84.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 359.7mg	0%
Sodium 9229.9mg	0%
Total Carbohydrate 254.8g	0%
Dietary Fiber 117.4g	0%
Total Sugars 54.0g
Protein 145.7g	0%

Vitamin D 0IU	0%
Calcium 2361.5mg	0%
Iron 25.1mg	0%
Potassium 4919.5mg	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: 50.5%

Protein: 18.0%

Carbs: 31.5%