Layered Vegetable Enchiladas

I don’t know about you, but every once in a while I love Mexican food and really need a fix. I like everything from the fanciest tapas restaurant to Taco Bell. When I’m going to a nice restaurant I love enchiladas. At Taco Bell, I want a Mexican pizza. This dish is a lovely combination of those two flavors but far healthier than most recipes.

With the veggies, lime juice, and cilantro, these enchiladas have a delicious fresh taste. The black beans smashed up make a wonderful – and much healthier – substitution to the more traditional refried beans. The mozzarella cheese is a surprisingly good addition as well.

The best of both an enchilada and a Mexican pizza.


Layered Vegetable Enchiladas

Adapted from Whole Foods


  • 2 cups frozen corn, thawed
  • 1 cup chopped bell pepper
  • 3 tbsp lime juice (I used 2 limes)
  • 1 1/2 tbsp salt-free chili powder
  • 1 (15oz) can no-salt-added black beans, rinsed and drained
  • 4 tbsp chopped cilantro (I used more because I’m a cilantro fanatic)
  • 1 (15oz) can no-salt-added diced tomatoes
  • 8oz frozen leafy greens, thawed (I used spinach)
  • 8 whole wheat tortillas
  • 1 (8oz) package shredded part-skim mozzarella cheese


  1. Preheat oven to 400ºF.
  2. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes.
  3. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/2 tablespoon chili powder and 1 tablespoon lime juice.
  4. Arrange four tortillas on a large parchment paper-lined baking sheet.
  5. Spread bean mixture evenly on tortillas.
  6. Top each with about 1/2 cup of the vegetable mixture and some cheese.
  7. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes.
  8. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.

This makes 4 individual servings.

Calories: 380
Fat: 5 g
Carbs: 66 g
Fiber: 14 g
Protein: 18 g

2 thoughts on “Layered Vegetable Enchiladas

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