Recipe: Black Bean Enchiladas

The other night I whipped up some black bean enchiladas. The result was a super filling (and healthy!) dinner. This meal was low in fat and contained a ton of fiber, protein, calcium, iron, and quality carbohydrates.  Perfect for runners! Although be aware that this is a VERY high fiber dish. You might not want to try it the night before an important race or long run 😉


ooey-goey cheese


  • 4 Damascus Bakery whole wheat roll-ups
  • 1 can (or about 2 cups cooked) black beans
  • 1 cup reduced fat cheddar cheese
  • 1 can enchilada sauce
  • 1/2 cup salsa
  • 1/2 cup greek yogurt
  • Chopped vegetables (i.e. onions, bell peppers, etc)


  • Preheat oven to 350 degrees, pour 1/2 can of enchilada sauce in a 8 x 8 baking dish
  • Mix salsa, greek yogurt, and chopped veggies in a bowl
  • Lay out wraps on the table and fill each with 1/4 of salsa-yogurt-veggie mix
  • Add 1/2 cup beans and a sprinkle of cheese and roll up each wrap
  • Place the wraps side by side in baking dish and cover with remaining enchilada sauce and cheese
  • Bake covered with foil for 15 minutes, then bake uncovered for an additional 15 minutes
  • Serve with extra salsa, hot sauce, and more greek yogurt (it’s a great sour cream substitute!)