Vegetable Enchiladas

WE LOVE MEXICAN CUISINE! When hunger strikes, nothing tops a big plate of tasty Mexican food served alongside a basket of warm tortilla chips and salsa. But anyone who tries to watch their weight and track calories knows that Mexican restaurants can be a dietary disaster and if you trying to adapt to healthy diet, forget going out to eat Mexican food. It is much better to make healthier version of Mexican food at home. I love making healthy comfort food. It makes enjoying a big filling meal, less guilt inducing. Cozy without the conflict, which is perfect for me.

These vegetables enchiladas are awesome for weeknight dinner when you are exhausted and need something which is quick assemble to eat. Once you make them, I swear you will fall in love with them because they are so easy to make, delicious and wonderful leftovers for lunch next day.  When it comes to filling the enchiladas, honestly you can fill these with anything you can think of! When it comes to beans, I usually like to add black and kidney beans. At times I leave them whole or blend them like refried beans. Honestly, you can’t go wrong with this recipe. Adjust the choice of veggies to your liking and texture of the beans. Either way, they come out delicious! Enough talking about how good these are… now let’s get to the recipe!

Serves 10-12

[Per serving Calories 250, Fat 10g, Carbs 30g, Fiber 8g, Protein 12g]


1 tbsp EVOO

1 large onion, finely chopped

8 garlic cloves, finely minced

1 medium size green bell pepper, diced

1 cup corn kernels

1 jalapeno, finely chopped

2 cups of shredded Mexican cheese

1 tbsp cream cheese

½ can black beans & ½ can kidney beans (drain water, rinse, blend with minimal water)

1 tsp chili powder

2 tsp cumin powder

8 oz enchilada sauce – mix 4oz enchilada sauce (Old El Paso medium) and 4oz taco sauce (Ortega medium)

10-12 tortillas (wheat or corn) – I use corn tortilla

½ lime juice

Salt & pepper to taste

Finely chopped cilantro – for garnishing

Avocado and lime juice – top it off prior eating


Heat oil in skillet. Once hot, add chopped garlic, jalapeno, and onion. Sauté until translucent. Add corn, bell pepper and sauté for another 5 minutes.  Add beans, cream cheese, 1 cup of shredded Mexican cheese, and all the seasonings (chili powder, cumin powder, lime juice, salt and pepper). Turn off the stove and let the filling cool for few minutes.

Build enchiladas using the filling and place it in a baking dish. Cover the enchiladas with sauce and remaining Mexican cheese. Bake at 350F for 20 minutes or until all the cheese melts. Once all the cheese is melted, remove from oven top it off over finely chopped cilantro, jalapeños (optional), avocado slices (optional), lemon juice (optional) prior serving. Enjoy these delicious veggie enchiladas.

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