Dinner Low Calorie Mexican Nutrition Recipes Vegan Vegetarian

Vegan Enchiladas

Ingredients

1 clove garlic, minced
2 (15-ounce) cans low-sodium black beans, drained and rinsed
1 (4-ounce) can diced green chilis, drained (mild or hot)
Zest of one lime
2 tablespoons cilantro, chopped
1 red pepper, diced
½ teaspoon chili powder
½ teaspoon ground cumin
2 teaspoons olive oil
½ cup quinoa, cooked
6 whole wheat flour tortillas

Avocado Sauce

1 avocado
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons red wine vinegar

Directions

Place garlic and one can of beans in a food processor. Pulse until they form a paste.
In a large bowl, add remaining beans, green chilis, zest, cilantro, red pepper, chili powder, cumin, olive oil, and quinoa.
Spread the tortillas with bean paste, then fill with bean and quinoa mixture. Roll and arrange in a baking dish. Blend the Avocado Sauce ingredients and spread over the top of the enchiladas.
Bake for 10–15 minutes at 400°F.

NUTRITIONAL INFO	PER SERVING
Calories	370 (100 from fat)
Total fat	11g
Saturated fat	1.5g
Cholesterol	0mg
Sodium	410mg
Carbohydrate	54g (16g dietary fiber, 2g sugar)
Protein	14g

WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Chicken Pad Thai Salad

Ingredients 2 chicken breasts, grilled and sliced into strips 8 cups shredded green cabbage 2 cups shredded carrots 1 cup canned mandarin oranges, drained ¾ cup cilantro, chopped ¾ cup green onions, chopped ¾ cup chopped raw peanuts Pad Thai Dressing 6 tablespoons lime juice 1/4 cup soy sauce (gluten-free if needed) 1 tablespoon Sriracha (more or less to taste) 3 tablespoons brown sugar 1-2 tablespoon water (omit for a thicker dressing) 1 tablespoon light olive oil Directions Mix all dressing ingredients together until fully incorporated. Toss all ingredients together. This is best served immediately, but can be kept in the fridge for 1-2 days. NUTRITIONAL INFO PER SERVING Calories 300 (130 from fat) Total fat 15g Saturated fat 2g Cholesterol 35mg Sodium 880mg Carbohydrate 27g (6g dietary fiber, 17g sugar) Protein 20g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

May 29, 2014

Whole30® Buffalo Chicken Lettuce Wraps

Ingredients 1 pound chicken breast ½ cup Frank’s RedHot sauce ½ cup ranch dressing (Whole30-compliant), plus extra for serving* 1 tablespoon olive oil 2 large sweet potatoes, diced 1–2 heads romaine lettuce Directions Place chicken and hot sauce in a slow cooker. Cook on low for 8 hours or high for about 4 hours—until the chicken shreds easily. Shred chicken, then place back in the warm slow cooker on low. Mix in the ranch and keep warm until ready to use. Heat olive oil in a skillet, then sauté sweet potatoes until tender—about 5–10 minutes. Add sweet potatoes to chicken. Divide chicken potato mixture into 4 bowls. Allow each person to assemble lettuce wraps as desired, some may like more filling while others like less, so you may need 1–2 heads of romaine, depending on preferences. Top with additional ranch, if desired. *We used Tessemae's Ranch. NUTRITIONAL INFO PER SERVING Calories 440 (230 from fat) Total fat 26g Saturated fat 2.5g Cholesterol 95mg Sodium 13200mg Carbohydrate 23g (7g dietary fiber, 6g sugar) Protein 30g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

March 3, 2018

Vegan Enchiladas

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