Skinny Vegetarian Enchiladas

5 from 4 reviews


  • 2 ears of corn, husked
  • 1/4 cup reduced fat cream cheese
  • 1/4 cup Greek yogurt
  • 1/4 cup shredded Mexican cheese blend (plus about 1/2 cup extra for the top)
  • 1 15 oz can black beans, drained
  • 1/4 cup salsa
  • 1/4 cup cilantro, chopped
  • 5 scallions, thinly sliced
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 8 flour tortillas
  • 1 10 oz can red enchilada sauce


  1. Preheat your oven to 375 degrees
  2. Bring a large pot of water to a simmer/boil
  3. In a bowl, mix together the cream cheese, Greek yogurt, Mexican cheese, black beans, salsa, cilantro, scallions, chili powder, and cumin
  4. When the water is simmering/boiling, add the husked ears of corn and let them cook for a few minutes (between 2-4), until the kernels are tender
  5. Remove the corn from the water and slice off the kernels
  6. Add the corn to the bowl with everything else and stir until evenly combined
  7. Season to taste with salt
  8. Lay out 8 flour tortillas, and spoon an even amount of filling into each one (it should be a little less than 1/3 cup per tortilla)
  9. Roll up the enchiladas, and add them to a 9×11 or 9×13 baking dish
  10. Pour the enchilada sauce evenly over the enchiladas, and top with extra cheese (the nutrition info accounts for about 1/2 cup, but you can add as much or as little as you prefer)
  11. Pop the enchiladas in the oven and let them bake for 20 minutes, turn your oven to broil, and let them broil for another 5 minutes or until the cheese has browned a little
  12. Garnish with a drizzle of Greek yogurt, some extra cilantro, and some extra green onions