• Jeanine

Vegetarian Black-Eyed Pea Enchiladas


Vegetarian Enchiladas with Black-Eyed Peas & Brown Rice

I love Mexican food but don't like all the calories that come with it. This is a great recipe because it's easy, and doesn't require a lot of ingredients. Black-eyed peas are healthy, and high in iron and protein. Brown rice adds lots of fiber and selenium, which is needed for a healthy immune system. I always have cans of beans at home, so this is great if you don't have chicken or beef available. You could also use a can of black beans instead.


Enchilada filling: 2 cups brown rice (cooked) 1 can Mexican corn (11oz) 1 can black-eyed peas (15.5oz) 4 tbsp salsa 1 can enchilada sauce 2 tsp cumin 1 tbsp chili powder 1 tsp onion powder


You'll also need: 12 Mission spinach wraps carb balance 1 can of enchilada sauce (2 total) Mexican cheese (optional) I recommend skipping the cheese & adding a slice of avocado instead. Optional: fresh cilantro, avocado, low fat greek yogurt, pico de gallo


Combine all ingredients for the filling in a skillet over medium heat. Bring to a simmer and reduce heat to medium-low and continue to cook for about 3-5 minutes. Stirring occasionally.


Over medium heat place tortilla in a dry skillet and heat for about 30 seconds on each side. Repeat with remaining tortillas. Alternatively, you can also heat tortillas in oven.


Mixture will make about 12 enchiladas. Scoop mixture on tortilla and roll up. Place in oven safe dish, seam down. Spoon second can of enchilada sauce over enchiladas. Sprinkle with some cheese and heat in oven at 400 degrees for about 10-15 minutes or until cheese is melted.


Serving size 1 Enchilada Calories per serving: 185 calories (without cheese)

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