When one of my friends was about to deliver her baby girl, a few of us got together and made some freezer meals for her. I decided to veer from my usual pasta dish and make some enchiladas instead. I wanted to send her something that she may not prepare for herself, was tasty and would satisfy her whole family, and would be filling and relatively good for them. What I wasn’t thinking of was the spice factor. So the story goes, they had these the day before she went into labor, so sending Mexican to an expectant mother can be helpful in other ways as well!

This meal encompasses all of my favorite things. It is very tasty, it is packed with fiber and protein with plenty of cheese to fool everyone. I also sneak some bell pepper in there for a serving of vegetables! It is inexpensive and easy to make and I can make a few batches at a time and throw some in the freezer. Score!

Healthy Beef and Bean Enchiladas

Ingredients

  • 2 tsp olive oil
  • 2 cups bell peppers, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 8 oz lean ground sirloin
  • 1 15oz can black beans, drained and rinsed
  • 1 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1/2 tsp paprika
  • pinch of cayenne pepper
  • 1/2 tsp salt
  • 12 6″ tortillas
  • 16 oz salsa
  • 1 cup Monterrey Jack cheese

In a large skillet, heat olive oil on medium heat. Add peppers and onion and saute for 5 minutes, until softened. Add garlic and stir for 30 seconds.

Add the ground beef, breaking it up with a large spoon, and cook for about 5 minutes, until no longer pink. Stir in the chili powder, cumin, paprika, cayenne, salt, black beans, and ¼ cup of the salsa. Mix well.

Preheat your oven to 350º F. Spread half of the remaining salsa over the bottom of a 13 × 9” baking pan.

Lay your tortillas on a clean work surface and spoon a heaping ¼ cup onto the center of each. Roll tightly and line them up, closely packed into the baking pan, seam side down. Once you have finished, evenly pour the remaining salsa over the tortillas and top with cheese.

Bake for 20 minutes. Allow the enchiladas to sit for 10 minutes before serving. Serve with sour cream, olives, or cilantro.

Serving size 2 enchiladas.

Calories: 368.8, Total Fat 17.3g, Cholesterol: 45.9mg, Sodium: 938.9mg, Total Carb: 41.2g, Fiber: 20.7g, Sugars: 2.6g, Protein 27.5g

Source: Can You Stay For Dinner?