Low Sodium Bean and Cheese Enchiladas

Satisfy your craving for Mexican comfort food while keeping things heart-healthy with these Low Sodium Bean and Cheese Enchiladas! Packed with wholesome ingredients like whole wheat tortillas, low sodium black beans, and shredded low sodium cheddar cheese, this recipe is a flavorful yet guilt-free twist on a classic favorite. The savory filling, spiced with chili powder, cumin, and freshly sautéed onions and garlic, is rolled into tortillas and baked to cheesy, bubbly perfection under a layer of zesty low sodium enchilada sauce. Ready in just 40 minutes, these enchiladas are the perfect quick and easy dinner for four. Garnish with fresh cilantro and lime wedges for a vibrant finish, and enjoy a dish that’s big on flavor but light on sodium. Perfect for those seeking healthier comfort food options!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces whole wheat flour tortillas
• 2 cups low sodium black beans, canned and drained
• 2 cups low sodium cheddar cheese, shredded
• 2 cups low sodium enchilada sauce
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 pieces lime, sliced into wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a medium skillet over medium heat. Add chopped onion and sauté for about 3-4 minutes until softened.

Step 3

Add minced garlic, chili powder, ground cumin, and black pepper to the skillet, and cook for an additional 2 minutes until fragrant.

Step 4

Stir in the drained low sodium black beans. Cook for another 3 minutes, gently mashing a few beans with a fork while stirring. Remove from heat.

Step 5

Spread 1/2 cup of low sodium enchilada sauce over the bottom of a 9x13 inch baking dish.

Step 6

Lay a tortilla flat and place about 1/4 cup of the bean mixture down the center. Sprinkle with 2 tablespoons of shredded low sodium cheddar cheese.

Step 7

Roll the tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas.

Step 8

Pour the remaining low sodium enchilada sauce over the top of the enchiladas, and sprinkle with the remaining shredded cheese.

Step 9

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

Step 10

Remove from the oven and let cool for a few minutes before serving.

Step 11

Garnish enchiladas with fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(1776.7g)

Amount per serving	% Daily Value*
Calories	2773.5

Total Fat 131.3g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 240.0mg	0%
Sodium 2818.9mg	0%
Total Carbohydrate 299.8g	0%
Dietary Fiber 66.6g	0%
Total Sugars 23.5g
Protein 123.5g	0%

Vitamin D 48.0IU	0%
Calcium 2276.3mg	0%
Iron 28.5mg	0%
Potassium 3302.6mg	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: 41.1%

Protein: 17.2%

Carbs: 41.7%