Some diet articles will have you believe that Mexican food is a calorie and fat bomb and best avoided when trying to eat healthy. But I don't really believe that to be true. I think you can eat everything as part of a healthy diet - just a matter of finding a way to fit it in.
I eat Mexican food all the time so have found several ways to make it a bit healthier without skimping on flavor. This is one of those recipes.
Before you complain about the serving size being one enchilada, I should say that these are extra large enchiladas. More like burritos. So one is definitely enough ;)
Chicken and Black Bean Enchiladas
1 Tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeno, minced
2 cups boneless, skinless chicken breast, cooked and shredded
1 can black beans, drained and rinsed
1 cup corn
1 tsp cumin
1 tsp chili powder
2 tsp lime juice
Salt and pepper to taste
12 oz enchilada sauce (I used Trader Joe's)
8 nine-inch, whole wheat tortillas (I used La Tortilla Factory low-carb, whole wheat)
1 cup Mexican blend shredded cheese (I used 2 percent)
Preheat oven to 400 degrees.
Heat olive oil in a large skillet. Add onion, garlic and jalapeno and cook until softened. Add chicken, black beans and corn and season with cumin, chili powder, salt, pepper and lime juice. Cook until heated through.
Spread 2-3 Tbsp enchilada sauce in the bottom of a 9x13 casserole dish. Divide the chicken and black bean mixture between the 8 tortillas. Roll up each tortilla and place seam side down in the casserole dish. Pour the remaining sauce over the enchiladas and sprinkle with cheese and cilantro. Cover with foil and bake for 30 minutes. Serve with extra cilantro, Mexican hot sauce, chopped avocado, etc.
Tell me: What are you making for dinner tonight?