Surprisingly sports magazines like Runner’s World and Women’s Running (formerly Her Sports) have great recipes. They generally tend to be pretty healthy although not necessarily low cal. The recipes usually hit a pretty good mix of the major food groups.
This is definitely one of those recipes. The editor of Women’s Running wrote about trying to fit in eating bette and came up with this recipe for enchildas which have veggies, beans, and tortillas (fruits/vegetables, lean protein, and carbs). More importantly they are delicious and relatively little work.
I changed the recipe a little (when do I not?) because I didn’t have all the ingredients.
Veggie Black Bean Enchiladas
1 tbsp olive oil
1/2 onion – diced
1 red bell pepper – diced
1 zucchini – diced
kernels from 1 ear of corn
14 oz can of diced tomatoes with jalapeno – divided
1 tbsp taco seasoning
1 cup of cooked black beans
Heat olive oil in pan. Add onion, red pepper, corn, and zucchini. Cook for a few minutes. Add about 2/3 of the tomatoes and beans. Cook for another few minutes.
Fill the tortillas with the veggies and beans, roll them, and put them in a pan. Pour the remaining tomatoes over the top.
Bake at 350F for about 10 min.