Low Sodium Bean Enchilada

Savor the bold flavors of Mexican cuisine while keeping your sodium intake in check with this Low Sodium Bean Enchilada recipe! Packed with wholesome ingredients like black beans, pinto beans, and sautéed vegetables, this dish is seasoned with aromatic cumin, chili powder, and a splash of lime juice for a zesty twist. Rolled in soft corn tortillas and smothered with low sodium tomato sauce and a touch of shredded cheese, these enchiladas are baked to perfection and finished with a sprinkle of fresh cilantro for a vibrant garnish. Ready in under an hour, this heart-healthy, vegetarian recipe is perfect for weeknight dinners or meal prepping. Enjoy a satisfying and flavorful enchilada experience without the extra salt!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 5

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 small zucchini, diced
• 3 cloves garlic, minced
• 2 cups cooked black beans, low sodium
• 2 cups cooked pinto beans, low sodium
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes, no salt added
• 2 tablespoons lime juice
• 10 small corn tortillas
• 2 cups low sodium tomato sauce
• 1 cup shredded cheese, low sodium
• 0.25 cup cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 4-5 minutes.

Step 3

Add the red bell pepper and zucchini to the skillet, and sauté for another 3-4 minutes until they start to soften.

Step 4

Stir in the minced garlic, cooking for an additional minute until fragrant.

Step 5

Add the black beans, pinto beans, ground cumin, and chili powder to the skillet, stirring to combine.

Step 6

Pour in the diced tomatoes, and let the mixture simmer for 5 minutes. Stir in the lime juice and remove from heat.

Step 7

Spread a thin layer of low sodium tomato sauce on the bottom of a 9x13 inch baking dish.

Step 8

Spoon about 1/4 cup of the bean mixture onto each corn tortilla, roll them up, and place seam-side down in the baking dish.

Step 9

Pour the remaining tomato sauce over the rolled tortillas, ensuring they are well covered.

Step 10

Sprinkle the shredded cheese evenly over the top.

Step 11

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Step 13

Garnish with chopped cilantro before serving. Enjoy your low sodium bean enchiladas warm!

Nutrition Facts

Serving size	(2789.5g)

Amount per serving	% Daily Value*
Calories	2648.6

Total Fat 81.1g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 100mg	0%
Sodium 628.8mg	0%
Total Carbohydrate 380.8g	0%
Dietary Fiber 96.5g	0%
Total Sugars 54.8g
Protein 119.5g	0%

Vitamin D 24IU	0%
Calcium 1567.4mg	0%
Iron 29.4mg	0%
Potassium 6377.1mg	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: 26.7%

Protein: 17.5%

Carbs: 55.8%