Wednesday, January 22, 2014

Skinny Beef Enchiladas!

Hello out there!!!

So, if you are like me you pretty much know you can't physically get through life without some Mexican food every now and then! We all know that going out to eat Mexican isn't the healthiest way to get your Mexican fix, so I have really enjoyed making different types of Mexican dishes at home.
I made these skinny beef enchiladas by using less meat than I usually would by adding more black beans to make them filling and they turned out really good, so I wanted to share!

Skinny Beef Enchiladas

  • 1/2 lb lean ground beef
  • 6 Flat Out Brand wraps (or comparable low cal/low carb wraps ~90 cals)
  • 1 can Enchilada Sauce
  • 1/2 cup Reduced Fat Cheddar Cheese
  • 1 can Reduced Sodium Black Beans (rinsed and drained)
  • 6 tbsp. Salt-Free Taco Seasoning
  • 1 medium tomato (chopped into small pieces)

  1. Brown your meat in a skillet over medium-high heat. Once meat is browned, add a splash of water and taco seasoning until mixed thoroughly. Add black beans and tomato to your beef mixture.
  2. Spray a 9x13 pan with non-stick cooking spray. Fill each wrap with 1/6 of your meat/bean/tomato mixture. Fold up each wrap and place in your pan. Pour your enchilada sauce over all of the wraps and top with your cheese
  3. Bake in oven at 350 uncovered for 20-30 minutes.

This makes 6 enchiladas; each one is 272 calories. You can top with salsa, sour cream or other toppings of your choice just note that those ingredients are not calculated in the calories per serving. 

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