Heart-Healthy Bean Enchilada

Packed with vibrant flavors and wholesome ingredients, the Heart-Healthy Bean Enchilada is a satisfying, guilt-free take on a Mexican classic. This recipe features nutrient-rich black and pinto beans, fiber-packed whole wheat tortillas, and a medley of fresh vegetables like bell peppers and onions, all seasoned with warm spices like cumin, coriander, and chili powder. A zesty tomato sauce is used in place of traditional heavy cheese, making this dish lighter while still delivering bold, savory flavors. Baked to perfection and topped with creamy avocado slices, fresh cilantro, and a splash of lime, these enchiladas provide a nutritious, low-sodium meal ideal for weeknight dinners or meal prep. Ready in just under an hour, this recipe is perfect for health-conscious food lovers seeking a delicious plant-based option.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 pieces whole wheat tortillas
• 15 oz black beans, canned, drained and rinsed
• 15 oz pinto beans, canned, drained and rinsed
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1.5 cups low-sodium tomato sauce
• 1 cup low-sodium vegetable broth
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup fresh cilantro, chopped
• 1 large avocado, sliced
• 1 large lime, cut into wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the onion, garlic, and both types of bell peppers. Sauté for about 5 minutes until the vegetables are softened.

Step 3

Add cumin powder, ground coriander, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 2 minutes until the spices are fragrant.

Step 4

Add the black beans and pinto beans to the skillet. Stir in 1/2 cup of the tomato sauce and 1/2 cup of the vegetable broth. Simmer the mixture for about 5 minutes, allowing flavors to meld together. Remove from heat.

Step 5

Spread 1/2 cup of the tomato sauce in the bottom of a large baking dish.

Step 6

Spoon a generous amount of the bean mixture onto each tortilla, roll them tightly, and place seam side down into the baking dish.

Step 7

Pour the remaining tomato sauce and vegetable broth over the enchiladas, ensuring they are well-coated.

Step 8

Cover the dish with foil and bake in the preheated oven for 25 to 30 minutes until heated through.

Step 9

Remove from oven and allow to cool slightly. Serve enchiladas topped with fresh cilantro, sliced avocado, and lime wedges.

Nutrition Facts

Serving size	2670.7 grams (2670.7g)

Amount per serving	% Daily Value*
Calories	2657

Total Fat 75.30g	97%
Saturated Fat 11.00g	55%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 5483mg	238%
Total Carbohydrate 427.30g	155%
Dietary Fiber 105.80g	378%
Total Sugars 58.50g
Protein 97.60g	195%

Vitamin D 0IU	0%
Calcium 874mg	67%
Iron 35mg	195%
Potassium 6399mg	136%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 14.1%

Carbs: 61.5%