Hello, friends!
It’s been a little while since I posted. I kept carving out time to cook and test recipes, but I hit a streak of kitchen disappointments — three recipes in a row that didn’t make the cut. Before my new job, I might have just swapped to something else and gone shopping again, but with my schedule I didn’t have the extra time to rework each idea. Needless to say, I was relieved when these enchiladas finally turned out exactly how I pictured them.
I’m picky about what I share — I don’t want anyone making a recipe for their family only to be disappointed. These enchiladas passed my standard with flying colors. They’re rich, creamy, and cheesy in flavor, yet surprisingly light: under 250 calories per serving. That’s the best kind of healthy — when it tastes indulgent but doesn’t weigh you down.
I made a double batch of the filling and froze half for later, which made me very happy. These are great for busy weeknights or when you want an easy, satisfying meal without spending ages in the kitchen.
Why I love vegetarian recipes:
- They lower my grocery bill.
- They typically reduce calorie counts while still feeling satisfying.
- I feel proud when a vegetarian dish is so flavorful that no one misses the meat — and that’s a real win for me and my meat-loving husband.
For these enchiladas I used fresh corn because it’s summer and the flavor is worth it. You can use frozen corn if needed, but fresh yields the best texture and sweetness.
On a personal note: we recently adopted a kitten named Blitz — her spay tattoo looks like a lightning bolt, which is how she got her name. We weren’t planning on adding another pet so soon, but with my new job keeping me home more, it felt like the right time. Boone, our dog, and Blitz are slowly getting used to each other. They had a small, hopeful moment the other day, so progress is happening.
Back to the enchiladas — you should definitely make these. They’re flavorful, easy, and great for sharing. Have a wonderful week!
Skinny Vegetarian Enchiladas
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 4 reviews
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 8 servings 1x
Ingredients
Scale
- 2 ears of corn, husked
- 1/4 cup reduced fat cream cheese
- 1/4 cup Greek yogurt
- 1/4 cup shredded Mexican cheese blend (plus about 1/2 cup extra for the top)
- 1 15 oz can black beans, drained
- 1/4 cup salsa
- 1/4 cup cilantro, chopped
- 5 scallions, thinly sliced
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 8 flour tortillas
- 1 10 oz can red enchilada sauce
Instructions
- Preheat your oven to 375 degrees.
- Bring a large pot of water to a simmer or boil.
- In a bowl, combine the cream cheese, Greek yogurt, Mexican cheese, black beans, salsa, cilantro, scallions, chili powder, and cumin.
- When the water is boiling, add the husked ears of corn and cook 2–4 minutes, until the kernels are tender.
- Remove the corn and slice off the kernels.
- Stir the corn into the bowl with the filling until evenly combined.
- Season to taste with salt.
- Lay out 8 flour tortillas and spoon an even amount of filling into each (about a little less than 1/3 cup per tortilla).
- Roll up the enchiladas and place them in a 9×11 or 9×13 baking dish.
- Pour the enchilada sauce evenly over the rolls and top with extra cheese (the nutrition info uses about 1/2 cup, but add as you prefer).
- Bake for 20 minutes, then switch the oven to broil and broil 3–5 minutes until the cheese browns slightly.
- Garnish with a drizzle of Greek yogurt, extra cilantro, and extra green onions.
If you try this or any other recipe from the blog, tag your photo with #thegarlicdiaries — I love seeing your versions!
In the mood for more enchilada goodness? Try these recipes on the blog (search titles on the site):
Enchilada Dip
Chicken Enchiladas with Greek Yogurt Sauce
Crock-Pot Enchilada Soup