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Shrimp Enchiladas, Broccoli with Black Beans

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

These Clean Eating Healthy Shrimp Enchiladas are made with whole wheat tortillas and just real food!

Healthy Shrimp Enchiladas

Shrimp Enchiladas, Broccoli with Black Beans

Course: Dinner, Main Dish
Cuisine: Mexican
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 6

Ingredients

Shrimp Enchiladas

  • 1 1/2 lb salad shrimp cooked
  • 16 oz monterey jack cheese grated, divided
  • 24 oz green enchilada sauce no sugar listed in ingredients, divided
  • 2 cans green chiles diced, 6 oz each
  • 1 bag frozen bell peppers and onions 16 oz.
  • 6 each 100% whole grain soft flour tortilla no HFCS
  • 2 green onion thinly sliced

Broccoli with Black Beans

  • 2 bags frozen broccoli steam-in-bag, 10 oz.
  • 1 can black beans rinsed and drained, 14.5 oz.

Instructions

Shrimp Enchiladas

  • Preheat oven to 350. In a medium bowl, mix shrimp, 8 oz. cheese, 16 oz. enchilada sauce, green chiles and frozen peppers mix. Mix well. Fill tortillas with shrimp mixture. Roll up and place seam-side down in a greased 13X9 baking dish. Top with remaining sauce and cheese. Bake at 350 for 30 minutes. Top with green onions.

Broccoli with Black Beans

  • Steam broccoli according to package directions. Stir cooked broccoli with black beans. Allow to sit, covered, 5 minutes so the beans can be warmed. 4 servings.
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