These Veggie Enchiladas are perfect for meatless Mondays!

The inspiration came from my Black Bean Salsa. It’s so good I figured why not use it as a filling to enchiladas?

They turned out delicious!

Enchiladas are usually made with corn tortillas, but to keep them low in points, I used Mission Carb Balance flour tortillas.

Click here to view your Weight Watchers points and track it on your app. There are 15g net carbs per serving.

How to make Veggie Enchiladas:

To a medium bowl add the black beans, corn, cilantro, red pepper, red onion, lime juice, cumin, chili powder and salt. Mix it all together.

Spray a casserole dish with nonstick spray.

Place a tortilla on a work surface and add a heaping 1/4 cup of the black bean mixture to the center. Roll the shell up and add it to the dish seam side down.

Repeat with the remaining ingredients until you have 6 enchiladas.

I bought red enchilada sauce, but you could also use homemade enchilada sauce. Pour 1 cup of sauce over the enchiladas.

Finally, you want to top it with cheese. I used reduced-fat Mexican cheese to help keep it low in points.

Bake the enchiladas for 20-25 minutes or until the cheese is melted.

Top the enchiladas with your favorite ingredients. I like to use sour cream and green onion.

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

1 cup black beans (drained and rinsed)
1 cup corn
1 cup cilantro, chopped
1/2 red pepper, chopped
2 tablespoons red onion, chopped
Juice of 1 lime
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/8 teaspoon salt
6 Mission Carb Balance flour tortillas
1 cup red enchilada sauce
1 cup reduced-fat Mexican cheese, shredded

Instructions

Preheat oven to 350 degrees F.
Add the black beans, corn, cilantro, red pepper, red onion, lime juice, cumin, chili powder, and salt to a medium bowl. Mix together.
Spray a casserole dish with nonstick cooking spray.
Layout a tortilla and add a heaping 1/4 cup of the bean mixture. Roll it up and add it to the baking dish seam side down. Repeat with the remaining ingredients.
Pour the enchilada sauce over the enchiladas, then top with cheese.
Bake 20-25 minutes or until the cheese is melted.

Notes

NUTRITION INFORMATION:

1 of 6 servings (There are 15g net carbs per serving)

179 calories, 7g total fat, 3g saturated fat, 565 mg sodium, 28g total carbohydrate, 13g dietary fiber, 3g total sugars, 12g protein (myfitnesspal.com)

Here are some more WW friendly recipes:

Black Bean Salsa

Chicken Enchiladas

Bubble Up Enchiladas

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!