High Protein Bean Enchilada

Satisfy your cravings with these hearty and delicious High Protein Bean Enchiladas, a plant-based dish packed with flavor and nutrients. Featuring a blend of tender black beans and creamy pinto beans, this recipe is enhanced with bold spices like smoked paprika and chili powder, then wrapped in soft corn tortillas and smothered in zesty red enchilada sauce. A generous sprinkling of melty cheddar cheese adds the perfect finishing touch, making this dish irresistible for vegetarians and meat-lovers alike. Ready in just 45 minutes, it's a quick and easy weeknight dinner that provides a protein-packed punch. Serve these enchiladas with a garnish of fresh cilantro for an extra burst of flavor, and enjoy a wholesome meal that’s perfect for the whole family!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 15 ounces Black beans, drained and rinsed
• 15 ounces Pinto beans, drained and rinsed
• 15 ounces Canned diced tomatoes
• 2 teaspoons Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 large Corn tortillas
• 2 cups Red enchilada sauce
• 1.5 cups Cheddar cheese, grated
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the garlic and red bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring frequently.

Step 4

Stir in the black beans, pinto beans, canned diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 5-7 minutes until heated through and the flavors are well combined.

Step 5

Spread 1/2 cup of the red enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 6

Fill each corn tortilla with about 1/4 cup of the bean mixture. Roll them up and place seam-side down in the baking dish.

Step 7

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.

Step 8

Sprinkle the grated cheddar cheese evenly over the enchiladas.

Step 9

Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.

Step 10

Remove from the oven and let cool slightly. Garnish with the chopped cilantro before serving.

Nutrition Facts

Serving size	2739.7 grams (2739.7g)

Amount per serving	% Daily Value*
Calories	3286

Total Fat 121.60g	156%
Saturated Fat 46.10g	231%
Polyunsaturated Fat 6.30g
Cholesterol 189mg	63%
Sodium 9809mg	426%
Total Carbohydrate 427.20g	155%
Dietary Fiber 97.00g	346%
Total Sugars 45.10g
Protein 126.00g	252%

Vitamin D 36IU	180%
Calcium 1960mg	151%
Iron 34mg	189%
Potassium 4689mg	100%

*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: 33.1%

Protein: 15.2%

Carbs: 51.7%