Ok, wanna hear a great alternative to enchiladas?  Healthy and something you can enjoy on a regular basis…. this is definitely a great recipe to try.  Who wouldn’t love a recipe that tastes like a treat meal, but is just a healthier way to enjoy a delicious Mexican dish 🙂
For the Sauce:
2 C Low Sodium Vegetable Broth 
1/4  C Tomato Paste 
1/4 C Whole Wheat Flour 
2 tsp Cumin  
2 Garlic Cloves, minced 
1/4 tsp Onion Powder 
1/4 tsp Chili Powder 
1 Jalapeno or Serrano Pepper, chopped
Salt and pepper 
For the Enchiladas:
15 oz. can black beans, rinsed and drained  
1 1/2 C Corn  
6 oz. Spinach  
6 Green Onions, sliced   
1/3 C Cilantro, chopped   
2 tsp Cumin   
3 C Shredded 3-Cheese blend
4 Boneless, Skinless Chicken Breasts, Fish, cooked and shredded, or Shrimp (leftovers are excellent for this)
8 whole wheat tortillas 
Preheat oven to 375 degrees. 
  1. Heat half of the olive oil in a skillet over medium heat.  Add tomato past, flour, cumin, garlic, onion powder, chili powder and peppers.  
  2. Whisk mixture while bringing it to a boil.
  3. Reduce to a simmer and cook until slightly thickened.  
  4. Salt and pepper to taste, and set aside. 
  1. Saute the spinach in a skillet over medium heat until slightly wilted.  
  2. In a large bowl combine beans, 2 C cheese, spinach, corn, green onions, cumin and cilantro.   Add the chicken if you choose to include it.
  3. Pour a small amount of sauce to coat the bottom of a 9×13 baking dish.
  4. Fill each tortilla with the enchilada mixture.
  5. Pour remaining sauce over the enchiladas, and bake for 20 minutes.


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