Low Fat Vegetarian Enchiladas

Savor the bold, zesty flavors of these Low Fat Vegetarian Enchiladas, a wholesome and nutritious twist on a Mexican classic. Packed with a vibrant medley of fresh vegetables like zucchini, red bell peppers, and corn, along with protein-rich black beans, these enchiladas are perfectly seasoned with smoky cumin and chili powder for a flavor punch. Wrapped in hearty whole wheat tortillas, smothered in low-fat enchilada sauce, and topped with a light layer of shredded cheese, this dish offers all the indulgence of traditional enchiladas with none of the guilt. Oven-baked to bubbly perfection in under an hour, these enchiladas are a satisfying, plant-based meal that’s perfect for a weeknight dinner or meal prep. Garnish with fresh cilantro for a bright, herby finish and serve with your favorite side salad or guacamole for a deliciously low-fat, vegetarian-friendly feast.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 cup Canned black beans, drained and rinsed
• 1 cup Frozen corn, thawed
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 6 Whole wheat tortillas
• 1.5 cups Canned low-fat enchilada sauce
• 0.75 cup Low-fat shredded cheese (cheddar or Mexican blend)
• 0.25 cup Chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 2 minutes until fragrant.

Step 3

Stir in the diced red bell pepper and zucchini. Sauté for 5–7 minutes until the vegetables are tender.

Step 4

Add the black beans, corn, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for another 2–3 minutes. Remove from heat.

Step 5

Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 6

Lay out a tortilla on a flat surface. Place a generous scoop of the vegetable filling along the center of the tortilla, then roll it tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 7

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are evenly covered.

Step 8

Sprinkle the shredded low-fat cheese over the top.

Step 9

Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, before serving.

Nutrition Facts

Serving size	(1361.2g)

Amount per serving	% Daily Value*
Calories	1011.3

Total Fat 29.4g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 30mg	0%
Sodium 4123.4mg	0%
Total Carbohydrate 130.9g	0%
Dietary Fiber 33.4g	0%
Total Sugars 32.2g
Protein 53.5g	0%

Vitamin D 0IU	0%
Calcium 863.8mg	0%
Iron 10.9mg	0%
Potassium 2511.5mg	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: 26.4%

Protein: 21.4%

Carbs: 52.2%