Yesterday was Cinco de Mayo so just like everyone else, we celebrated with a wonderful dinner. I love Mexican food, but hate the calories and fat from traditional chips, re-fried beans, and all of the cheese. One thing i have learned is that you can take the original version of any dish and lighten it up just by subbing out ingredients or changing the method in which you cook the dish. For example, we chose to eat Guiltless Gourmet baked corn tortilla chips, black beans (made from dried beans at home) as well as subbing Oikos Greek yogurt for the traditional sour cream, picking whole grain wraps instead of corn and using a whole grain rice pilaf by Kashi for the filling.
For those of you who have not yet tried the Kashi Pilaf Blends, now is the time to try them! They are so good and packed full of nutrients. Their original 7 whole grain pilaf contains a blend of whole oats, long grain brown rice, rye, hard red winter wheat, triticale, buckwheat, barley, and sesame seeds. It is full of fiber, sodium free, and packed with 8 grams of protein per serving! I bought the original since I like to control my own sodium level but I am sure the others are just as delicious. Adding this to the inside of our enchiladas was WAY better than your average rice.
If you would order this meal in a Mexican restaurant, it would probably have 3x as many calories and fat as the version we made. Plus, we indulged in some chili lime Guiltless Gourmet Chips. So good! You can definitely enjoy this version of enchiladas guilt free!
1/4 c. onion, finely chopped
1/2 c. pepper medley, (I used the 365 brand frozen pepper strips)
1 clove garlic, minced
2/3 c. black beans
3/4 c. corn, canned no salt added
1/2 package Kashi Original 7 Whole Grain Pilaf
1/4 c. homemade enchilada sauce, recipe follows
Juice of 1 lime
2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. white pepper
1/2 tsp. black pepper
1/4 tsp. chili powder
bunch of cilantro, chopped
For the enchilada preparation
Method- for the filling
Spray a nonstick skillet with cooking spray and begin to soften onion and pepper medley over medium heat. Add in the minced garlic and stir. Once onions and peppers are soft and tender add in the corn, black beans, and Kashi rice blend. Stir to combine and add seasonings. Stir to evenly coat ingredients then add juice of 1 lime, enchilada sauce and cilantro. Mixture will become thick. Cook until all ingredients are evenly coated and hot.
Prepare a 13 x 9 inch baking dish with cooking spray and set aside.
Divide enchilada filling into 5 equal portions. Scoop each portion onto the center of a whole grain tortilla. Wrap the tortilla like a burrito, except leaving the ends open. Set in baking dish and repeat.
Once all of the filling has been wrapped up in the tortillas, pour the enchilada sauce over the tortillas and sprinkle with cheddar cheese if desired.
Bake 375 for 15- 20 minutes until hot and bubbly. Serve with desired condiments.
1 -12 oz. can plain tomato sauce, less sodium
1 small yellow onion, minced
1 small clove garlic, minced
1 jalapeno, finely minced (seeds removed) or 1 tbsp. finely minced poblano pepper
handful of chopped cilantro
1 tablespoon cumin
1 tsp. chili powder
dash white pepper
dash black pepper
salt, to taste
Coat a small saucepan with non stick spray and cook the onion and garlic until softened. Add in the jalapeno or poblano pepper. Continue to cook for a few minutes longer until pepper softens. Add the tomato sauce and all of the seasonings except for the cilantro. Cook mixture over medium low heat for about 10 minutes or until hot. Stir in cilantro and set aside until ready to use.
Source: Feast on This! original recipe