Black Bean & Veggie Enchiladas

Happy  food prep Sunday!  So this recipe is a little more in depth but worth the effort.  Below you will see how I adapted the recipe into a lower carb version for me by making more of a black bean & squash enchilada lasagna for myself.    I kept the” real wrapped up version”  for my family.  Everyone seemed happy with their meals.  ENJOY!


  • 1.5 TBS EVOO
  • 1 chopped pepper
  • 1 chopped onion
  • 2 large head broccoli chopped
  • ¼ cup cilantro
  • 5 cups spinach
  • 2 yellow squash sliced
  • 1 tsp cumin
  • ¼ tsp cinnamon
  • 1 can 15 oz low sodium black beans rinsed
  • 1 cup salsa
  • 1 cup shredded cheese- I used low fat Monterey jack
  • Salt and pepper to taste
  • 8 Whole wheat Tortilla’s or corn Tortillas
  • Cilantro


  • Preheat oven to 400
  • In a large fry pan heat evoo add all veggies  (except cilantro and spinach and squash) add  salt and pepper cover and let veggies get tender for about 9 minutes.
  • Add Cumin and cinnamon and spinach and let cook down
  • Add beans and ½ of the cheese and salt and pepper to taste
  • Add 1 cup salsa to the mixture


  • Poor a little home made Enchilada sauce on bottom of pan (see recipe for this below)
  • Take your whole wheat tortilla’s and fill them with the mixture and wrap up
  • Drizzle the Enchilada sauce over top and cover with remaining cheese and cilantro
  • Bake uncovered for 25 mins or until golden and bubbly
  • **As a side note I only made 4 enchilada’s with the wraps for my family. For my lower carb version,  I did everything the same but I layered a 8 * 8 pan with yellow squash and made like a enchilada lasagna.   A little sauce then squash then blackbean layer and did that three times and then topped with sauce and a little cheese



  • 3 tbsp evoo
  • 3 tbsp whole wheat flour
  • 1tbsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp oregano
  • Salt and pepper to tase
  • ½ tsp cinnamon
  • 2 tbsp tomato paste
  • 2 cups veggie broth
  • ½ lime squeezed or 1 tsp apple cider vinegar



  • Warm oil in pot
  • Poor in spices and flour and whisk for a minute or so
  • Add in tomato paste and then the broth slowly keep whisking
  • Let cook at medium heat and let simmer and thicken for 8 minutes
  • Remove from stove and whisk in lime juice or vinegar and salt and pepper to taste

Recipe adapted from Cookie and Kate


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