Go Back
+ servings
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.