Normally, an enchilada is over 300 calories and nearly 20 grams of fat. With the addition of vegetables, brown rice and black beans, you can still fill up with a large enchilada without eating all the fat and calories from a regular beef enchilada.
This recipe is heart healthy. This recipe is diabetes friendly.
Yield: 12 servings
Preheat oven to 300 degrees.
In a small pot prepare brown rice according to package.
Using a large skillet, coat with cooking spray and cook beef until brown, no longer pink. Add peppers, tomato, onion and garlic. Sauté until onions become translucent. Mix in black beans. Season with cumin, paprika, chili powder, and cayenne. Add 8 oz sour cream and mix gently.
Blend additional 8 oz sour cream and avocado in food processor until smooth.
When beef is cooked through, spoon mixture into tortilla and roll. Spray casserole dish with cooking spray. Place tortilla rolls into casserole dish, and top with sour cream and avocado mixture and 1/4 cup cheese.
Bake at 300° for 15 minutes or until cheese is melted. Serve hot.
Nutrition Facts (per enchilada): Calories: 222, Fat: 6 grams, Saturated fat: 1 gram, Cholesterol: 12 mg, Sodium: 347 mg, Carbohydrate: 20 grams, Fiber: 11 grams, Protein: 12 grams
