Eat Skinny Be Skinny Mexican Food: Vegetarian Enchiladas
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If there’s one type of food I’m a huge sucker for, it’s definitely Mexican. If I had to choose one meal to eat for the rest of my life, I’d say in a heartbeat “chicken enchiladas with a side of guacamole please!” I love the textures, spices and flavors that make this type of food so unique and delicious. As much as I love it, I don’t eat it often, because it’s not the healthiest of food options. Like my beloved enchiladas, most of the entrees are covered in cheese, high fat sauces [like queso] or are deep fried, which give them the amazing flavors and textures I die for. But as a woman trying to watch her weight [and squeeze into a tiny wedding dress], dishes that have over 900 calories and 30 grams of fat are no longer an indulgence I can afford. So in effort to add some variety to my dinners [lately it’s been chicken, low fat potatos and greens] and get my fix for flavors south of the border, I found an amazing vegetarian enchilada dish that has all of the spices and flavors I love from Mexican food but with half of the fat and calories! Even if you added a strawberry margarita, your coming in with less calories than the original chicken enchiladas! I used spicy enchilada sauce for an extra kick, but it works just as well with mild and medium flavors.
Vegetarian Enchiladas
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 19-ounce can black beans, rinsed
- 1 14-ounce can diced tomatoes, drained
- 1 1/2 cups corn [canned]
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 12 corn tortillas, quartered
- 1 19-oz. [or 2 10 oz. cans] of hot or mild enchilada sauce
- 1 1/4 cups shredded reduced-fat Cheddar cheese
Preperation
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the pan.
- Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
- Repeat with one more layer of tortillas, vegetables, sauce and cheese.
- Bake the casserole for about 25 minutes, or until cheese is melted and casserole is bubbling.
Nutritional Information per serving: 243 calories, 1o grams of fat, 9 grams of protein and 5 grams of fiber.
The recipe makes 10 servings!