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Skinny Vegetarian Enchiladas

Annie Chesson
  • 40 minutes
  • Serves 8

INGREDIENTS

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 ½ cup extra for the top)

1 15 ounce can

black beans, drained

1/4 cup

salsa

1/4 cup

cilantro, chopped

5

scallions, thinly sliced

1/4 tsp

chili powder

1/4 tsp

cumin

8

flour tortillas

1 10 ounce can

red enchilada sauce