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Veggie Enchiladas

Yield: 6 enchiladas
Click here to view your Weight Watchers points and track it on your app. There are 15g net carbs per serving.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

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)