Low Carb Bean Enchilada

Satisfy your craving for Mexican-inspired comfort food with this flavorful Low Carb Bean Enchilada recipe! Packed with protein-rich black beans, nutrient-dense cauliflower rice, and vibrant bell peppers, these enchiladas are wrapped in low-carb tortillas and smothered in a rich, homemade enchilada sauce. Seasoned with aromatic chili powder, cumin, and garlic, each bite is bursting with bold and satisfying flavors. Topped with melty cheddar cheese and garnished with fresh cilantro, this wholesome, vegetarian-friendly dish is perfect for a healthy weeknight dinner. With just 20 minutes of prep time and a short 15-minute bake, you'll have a family-friendly, low-carb meal that doesn’t compromise on taste. Perfect for those looking to enjoy Mexican classics without the extra carbs!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces Low-carb tortillas
• 1 cup Black beans, canned, drained, and rinsed
• 1 cup Cauliflower rice
• 1 medium Onion, finely chopped
• 1 medium Red bell pepper, diced
• 3 pieces Garlic cloves, minced
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Low-sodium vegetable broth
• 3 tbsp Tomato paste
• 1 cup Cheddar cheese, shredded
• 0.25 cup Cilantro, chopped
• 2 tbsp Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.

Step 3

Stir in the minced garlic, chili powder, ground cumin, salt, and black pepper. Cook for an additional 1 minute, until fragrant.

Step 4

Add the black beans and cauliflower rice to the skillet. Stir to combine, cooking for another 3-4 minutes until the mixture is heated through. Set aside.

Step 5

In a small saucepan, heat the remaining olive oil over medium heat. Stir in the tomato paste and low-sodium vegetable broth, whisking to combine. Allow the sauce to simmer for 5 minutes until slightly thickened.

Step 6

Spread a small amount of sauce in the bottom of a 9x13 inch baking dish to prevent sticking.

Step 7

Lay a low-carb tortilla flat on a work surface. Spoon about 2 tablespoons of the bean and cauliflower mixture down the center of the tortilla. Sprinkle with 1 tablespoon of shredded cheddar cheese. Roll the tortilla tightly and place seam side down in the baking dish.

Step 8

Repeat with the remaining tortillas.

Step 9

Pour the remaining enchilada sauce over the rolled tortillas in the baking dish. Sprinkle the rest of the shredded cheddar cheese evenly over the top.

Step 10

Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with chopped cilantro before serving. Serve warm.

Nutrition Facts

Serving size	(1396.2g)

Amount per serving	% Daily Value*
Calories	1558.4

Total Fat 79.0g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 120mg	0%
Sodium 5692.7mg	0%
Total Carbohydrate 181.2g	0%
Dietary Fiber 88.5g	0%
Total Sugars 26.2g
Protein 81.5g	0%

Vitamin D 24IU	0%
Calcium 1642.2mg	0%
Iron 17.9mg	0%
Potassium 2836.6mg	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: 40.4%

Protein: 18.5%

Carbs: 41.1%