Skinny Vegetarian Enchiladas
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 servings 1x
Ingredients
- 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
Instructions
- Preheat your oven to 375 degrees
- Bring a large pot of water to a simmer/boil
- In a bowl, mix together the cream cheese, Greek yogurt, Mexican cheese, black beans, salsa, cilantro, scallions, chili powder, and cumin
- 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
- Remove the corn from the water and slice off the kernels
- Add the corn to the bowl with everything else and stir until evenly combined
- Season to taste with salt
- 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)
- Roll up the enchiladas, and add them to a 9×11 or 9×13 baking dish
- 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)
- 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
- Garnish with a drizzle of Greek yogurt, some extra cilantro, and some extra green onions
Find it online: https://www.thegarlicdiaries.com/skinny-vegetarian-enchiladas/