Low Fat Veggie Enchiladas

Satisfy your cravings without compromising on health with these Low Fat Veggie Enchiladas—a vibrant, flavor-packed meal perfect for weeknight dinners or meal prep. Loaded with a hearty medley of sautéed bell peppers, zucchini, onions, black beans, and sweet corn, these enchiladas are seasoned with warming spices like cumin and chili powder for a bold kick. Wrapped in wholesome whole wheat tortillas, smothered in rich enchilada sauce, and topped with a light sprinkle of low-fat cheese, this dish delivers comfort food satisfaction with a fraction of the guilt. Quick to prepare in just 40 minutes and easily customizable, they’re vegetarian-friendly, low in fat, and can be garnished with fresh cilantro for an extra burst of freshness. Whether you’re looking for a healthy Mexican-inspired recipe or simply a satisfying meatless dinner idea, these enchiladas will become a new family favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 medium, diced Red bell pepper
• 1 medium, diced Green bell pepper
• 1 medium, diced Zucchini
• 1 small, diced Yellow onion
• 2 cloves Minced garlic
• 1 15-ounce can, rinsed and drained Black beans
• 1 cup Frozen corn
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 1 cup Low-fat shredded cheese
• 8 small Whole wheat tortillas
• 2 cups Enchilada sauce
• 2 tablespoons, chopped Fresh cilantro (optional)

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 red bell pepper, green bell pepper, zucchini, yellow onion, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are slightly softened.

Step 3

Stir in the black beans, frozen corn, ground cumin, chili powder, and salt. Cook for an additional 2-3 minutes, stirring until everything is well combined. Remove the skillet from the heat.

Step 4

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

Step 5

Lay out the tortillas one at a time. Spoon about 1/4 cup of the vegetable mixture into the center of each tortilla, then sprinkle with a small amount of shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish.

Step 6

Repeat the process with the remaining tortillas and filling. Arrange them snugly in the baking dish.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are coated. Sprinkle the top with the remaining shredded cheese.

Step 8

Cover the dish with aluminum 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 9

Remove the enchiladas from the oven and let them sit for a few minutes before serving.

Step 10

Optional: Sprinkle with chopped fresh cilantro before serving. Enjoy your low-fat veggie enchiladas!

Nutrition Facts

Serving size	(2187.5g)

Amount per serving	% Daily Value*
Calories	2407.2

Total Fat 59.8g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 40mg	0%
Sodium 10693.1mg	0%
Total Carbohydrate 353.2g	0%
Dietary Fiber 63.0g	0%
Total Sugars 54.7g
Protein 99.9g	0%

Vitamin D 0IU	0%
Calcium 1442.4mg	0%
Iron 25.8mg	0%
Potassium 2975.0mg	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: 22.9%

Protein: 17.0%

Carbs: 60.1%