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No-Tortilla Skinny Mexican Shrimp, Beans and Vegetable Cheese Enchilada

Posted Aug 10 2012 2:15pm

Who doesn’t love the spicy flavors of a Mexican style large enchilada?  But who needs the 1000+ calorie salt mine and unhealthy fat/carb overload?  Searching for a flourless and highly nutritional twist to a cheesy Mexican style enchilada, I stumbled upon this masterpiece of spicy gooey flavors.  It was really incredible!

A smooth “base” was created using vegetables and beans.  Black beans are a great slow-burning complex carb and served as my Main Carb for this meal, so no starchy tortillas, burritos, or chips were needed, added or even missed.  Unlike most enchiladas, this one has a diversity of powerhouse vegetables not typically found in restaurant enchiladas.  Spiced with the hot pepper seasoning and oozing with the cheese, it all really worked well together to create a great, comfort meal.

This seafood recipe has countless ways for variety — instead of shrimp, try a 3 ounce per person serving of scallops, chicken, pure tofu, or even lean steak bites.

No-Tortilla Skinny Mexican Shrimp, Beans and Vegetable Cheese Enchilada

Easy Skinny Life recipe

  • Serving: 2
  • Serving Size: ½ skillet contents
  • Calories: 580
  • Fat:  12 grams
  • Protein:  42 grams
  • Carbs:  22 grams
  • Fiber:  14 grams

Ingredients:

  • 1 cup of diced orange Butternut squash
  • 1 bundle of fresh Asparagus, about 20 spears
  • 14 medium-size cooked Shrimp
  • Extra Virgin Oil Spray (I used my Misto!)
  • 15 ounce can of organic Black Beans, rinsed and dried
  • ½ cup of Sweet Yellow Corn
  • 3 Tbsp minced Garlic
  • 1 tsp Cayenne Pepper
  • Cracked Black Pepper, to taste
  • ½ cup low-fat shredded Mexican Cheese
  • 1 Avocado, sliced

Directions:  Roast or bake squash and asparagus on foiled baking sheet on 425 for 20 minutes.  Heat large skillet to medium-high and spritz with olive oil spray.  Sear shrimp on both sides, then set aside.  Reduce  heat to medium, then add beans, corn, garlic, cayenne pepper, black pepper and cook thoroughly for 5-10 minutes, stirring frequently.  Add hot roasted squash and asparagus, shrimp, then mix well and top with cheese.  Cover and simmer until cheese is thoroughly melted.  Use a wide, lifting spatula to plate each serving immediately!  Add avocado slices for the crowning glory.

All I needed was some Jimmy Buffet music and a cold margarita….

Enjoy it,

Kathy

 

 

 

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