Healthy Vegetarian Enchiladas
These healthy vegetarian enchiladas are packed with sauteed bell peppers, onions, and a rich enchilada sauce, all wrapped in soft tortillas and topped with melted cheese. This meal is not only satisfying and tasty, but quick to make too. I have it ready for my family in just 35 minutes.
Servings: 4 servings
Calories: 453kcal
Equipment
Ingredients
- 1 red pepper thinly sliced
- 1 green pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1 red onion thinly sliced
- 1 tbsp olive oil or vegetable oil
- 1 tsp cumin
- ½ tsp chili powder more to taste
- 1 tsp sugar free taco seasoning optional
- ½ tsp salt more to taste
- 15 oz sugar free red enchilada sauce canned or jarred
- 8 low carb tortillas
- 2 cups shredded Mexican cheese
- 2 tbsp chopped cilantro
Instructions
Cook Enchilada Filling
- Preheat oven to 350 degrees F / 180 degrees C.
- Heat oil in a large pan, sauté peppers and onion until soft. Stir through the cumin and chili powder and cook for another 2 minutes until fragrant. Remove from heat and allow to cool.
Assemble Enchiladas
- Spray a 9x13 baking dish with spray oil.
- Lay the tortillas flat on a work table or cutting board, spread a large spoonful of enchilada sauce down the center of each tortilla.
- Evenly divide the cooked pepper mixture down the center of each tortilla and sprinkle with a little cheese.
- Roll up each tortilla and place it seam side down in the baking dish.
- Top with remaining enchilada sauce and cheese.
- Bake for 20 minutes.
- Serve topped with chopped cilantro.
Notes
- My #1 Secret Tip for this healthy enchilada recipe is to avoid over-saucing the tortillas before baking. I add just enough sauce inside and more on top so they stay intact instead of turning soft.
- Slice vegetables similarly: I slice my peppers and onions into similar sizes so they cook at the same rate. I also make sure not to have thick slices, as these release more moisture as they bake and make the tortillas soggy.
- Use fresh cheese: I shred my own cheese instead of buying more shredded cheese. This gives me a much smoother melt and a better texture.
- Broil for color: If I want a lot more color on top, I place my baked enchiladas under the broiler for a minute or two instead of extending the baking time. This keeps the inside from drying out while still giving the dish a nice finish.
- Rest before serving: I let the enchiladas sit for a few minutes after baking so they hold their shape when getting dished up.
Nutrition
Serving: 2enchiladas | Calories: 453kcal | Carbohydrates: 54g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 2297mg | Potassium: 281mg | Fiber: 34g | Sugar: 8g