Low Sodium Beef Enchiladas

Savor the bold flavors of classic Tex-Mex cuisine with these Low Sodium Beef Enchiladas, a healthier spin on a family favorite. Packed with tender lean ground beef, hearty low-sodium black beans, and a medley of aromatic spices like chili powder, cumin, and smoked paprika, this recipe delivers maximum flavor without the extra salt. Soft corn tortillas are filled with the flavorful beef mixture, then topped with tangy low-sodium tomato sauce and melted unsalted cheddar for a guilt-free, cheesy finish. Perfect for those watching their sodium intake, these enchiladas are easy to prepare, taking just an hour from start to finish. Garnished with fresh cilantro and a squeeze of lime, they make a satisfying dinner option that’s sure to please everyone at the table.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Lean ground beef
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 15-ounce can Low sodium black beans, rinsed and drained
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1 tablespoon Fresh lime juice
• 1 15-ounce can Low sodium tomato sauce
• 8 pieces Corn tortillas
• 1 cup Unsalted shredded cheddar cheese
• 1 tablespoon Fresh cilantro, chopped
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.

Step 3

Add the finely chopped onion, garlic, and red bell pepper to the skillet. Cook until the vegetables are soft, about 5 minutes.

Step 4

Stir in the black beans, chili powder, cumin, smoked paprika, lime juice, and black pepper. Cook for another 2 minutes to combine the flavors.

Step 5

Add half of the low sodium tomato sauce to the beef mixture and stir well.

Step 6

Warm the corn tortillas in a dry skillet over medium heat to make them pliable, about 20-30 seconds each side.

Step 7

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

Step 8

Spoon approximately 2 tablespoons of beef mixture into each tortilla, roll it up, and place seam side down in the baking dish.

Step 9

Repeat with the remaining tortillas and beef mixture.

Step 10

Pour the remaining tomato sauce over the rolled enchiladas and sprinkle with the unsalted shredded cheddar cheese.

Step 11

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Step 12

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

Step 13

Garnish the enchiladas with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	(2078.0g)

Amount per serving	% Daily Value*
Calories	2674.0

Total Fat 83.9g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat g
Cholesterol 401.1mg	0%
Sodium 1356.4mg	0%
Total Carbohydrate 305.6g	0%
Dietary Fiber 64.8g	0%
Total Sugars 34.8g
Protein 179.7g	0%

Vitamin D 24IU	0%
Calcium 1307.0mg	0%
Iron 29.2mg	0%
Potassium 3593.6mg	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: 28.0%

Protein: 26.7%

Carbs: 45.3%