The Best, Healthiest Enchiladas Ever

Enchiladas are an amazing tasting dish, but can also be pretty unhealthy. My version does not compromise taste, but lowers the fat content by substituting beans for ground beef and uses 2% milk cheddar cheese rather than regular. They also require a low amount of prep time and can be prepared uncooked in a casserole dish, frozen, and then heated later if needed.

The Best, Healthiest Enchiladas Ever

The Best Enchilada Sauce Ever

1 46 oz. can tomato juice
1/2 teaspoon ground cloves
1 teaspoon paprika
salt
black pepper
1/2 teaspoon turmeric
1 tablespoon juice from fresh-squeezed lime
1 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground coriander

4 cups mashed mixture of black, pinto, and kidney beans
8 whole-wheat or corn tortillas, medium to small-sized
2 cups 2% milk mild cheddar, grated
1 cup onions
1/2 cup cilantro, chopped

In a saucepan, combine the sauce ingredients, and allow to come to a boil. Simmer for 10 minutes.

Then, in a large mixing bowl, pour enough sauce so that 1 tortilla at a time may be covered. Then, add 1 tortilla, coat thoroughly with sauce, and remove. To the tortilla, add beans and onions in the middle, spread it out, and fold into a burrito shape. Place in a casserole dish with sauce on the bottom. Repeat the steps above. When all the tortillas are stuffed with beans and onions, top them with more sauce. Then, add the cheese. Bake at 375 degrees on the middle rack for 20-30 minutes, or until the cheese has melted completely and the sauce sizzles. Cool for 5 minutes at room temperature until the cheese is more stable, top with cilantro, and serve. Any sauce leftover may be stored in the refrigerator for up to 1 week, or frozen for up to 2 months.

Serves approximately 4.