If you are looking for an easy, fast, cost effective healthy recipe that will serve you well almost all week long, this Healthy Vegetarian Enchiladas recipe is your ticket!
With this recipe and about 45 minutes, you can bust out an entire platter of these interesting, nutritionally dense, low calorie, low cholesterol, high fiber and high protein beauties. This is a great option whether you’re cooking for a good sized dinner party or looking forward to delicious lunchtime leftovers all week.
This is one of my old time favorite healthy recipes I’ve made for years. I used to use ground turkey, but in my days of less animal intensity, I recently opted to replace the turkey with black beans and corn. Voila: now I have the perfect Healthy Vegetarian Enchiladas Recipe! Not such a bad idea and it lowered the total calorie content and at the same time, boosted the fiber. Bargain? Yes! It was a healthy recipe to begin with, now I think it’s an honors student!
Healthy Vegetarian Enchiladas Recipe:
- 1 10 oz can of Corn
- 1 10 oz can of Black Beans
- 1 10 oz box of Frozen Spinach
- 1 ½ cup Greek Yogurt +
- 2 cups Salsa
- 20 small Corn Tortillas
- 1 20 oz can diced tomatoes
- Cooking spray
- 1 tsp cumin
- 1 T diced Fresh Garlic
- Salt and Pepper to taste
- 1 cup shredded cheese*
- 2 cups hopped lettuce
Makes 20 tiny enchiladas, about 7-10 servings depending on your appetite.
First: Prepare the Filling
Add corn, black beans, spinach, 1 cup Greek yogurt and 1 cup of salsa to a sauté pan and cook until spinach is fully dispersed and all ingredients are mixed. Add fresh garlic and salt and pepper to taste.
Second: Assemble your Enchiladas
Heat a frying pan and spray both sides of a tortilla. Warm one side then flip over. Once it’s warmed up, place in your baking dish, fill it with 1-2 scoops of the filling, roll up and push over to the side. Repeat this until all filling is gone. Depending on how much you fill, this can make 16-24 enchiladas.
Third: Top and Bake
Mix the last cup of salsa, cumin and canned tomatoes in a small bowl. Cover your enchiladas. Bake in oven that is preheated to 350 for about 30 minutes. Remove from oven, cover with cheese and let sit for a minute or two while the cheese melts.
*Get a block of cheese and shred it yourself. The pre-shredded packages are coated in flour to keep it all from sticking together.
Last: Scoop and Serve
Place lettuce on plate. Scoop 2-3 enchiladas from pan and place on top of lettuce. Top with 1 T Greek yogurt and serve!
Healthy Vegetarian Enchiladas Nutrition
My Final Thoughts: If you have carnivores in your group — make another batch or do 1/2 and 1/2 with the ground turkey. They are both very tasty options.
But if you are looking to cut back the animal density in your diet, here are some other great blogs that have healthy recipes that are also vegetarian:
Subscribe to Blog via Email