Turkey and Black Bean Enchiladas Recipe

Turkey and Black Bean Enchiladas Recipe photo by Taste of Home

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Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you’ll love. Sarah Burleson - Spruce Pine, North Carolina

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Healthy

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Turkey and Black Bean Enchiladas Recipe

Prep: 30 min. Bake: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained, divided
1 pound lean ground turkey
1 medium green pepper, chopped
1 small onion, chopped
1 can (15 ounces) enchilada sauce, divided
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
8 whole wheat tortillas (8 inches), warmed

Directions

In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through.
Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place seam side down in two 11-in. x 7-in. baking dishes coated with cooking spray.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 425° for 15-20 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 enchilada equals 363 calories, 11 g fat (3 g saturated fat), 55 mg cholesterol, 808 mg sodium, 42 g carbohydrate, 7 g fiber, 24 g protein.

Originally published as Turkey and Black Bean Enchiladas in Healthy Cooking February/March 2010, p55