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Black Bean Turkey Enchiladas

 Black Bean Turkey Enchiladas
My best friend and I created this recipe together because we wanted a meal that’s easy to prepare, affordable and nutritious. We both have hectic schedules, so when we’re feeling crunched for time, it’s a relief to have these wholesome enchiladas waiting for us in the freezer. —Holly Baber, Seattle, Washington
14 ServingsPrep: 35 min. Bake: 15 min.

Ingredients

  • 1-1/4 pounds lean ground turkey
  • 1 small onion, chopped
  • 1 teaspoon reduced-sodium taco seasoning
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 cup (4 ounces) shredded Mexican cheese blend, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup salsa
  • 14 whole wheat tortillas (8 inches), warmed
  • 2 cans (10 ounces each) enchilada sauce
  • Minced fresh cilantro
  • 3/4 cup reduced-fat plain Greek yogurt

Directions

  • Preheat oven to 375°. In a large nonstick skillet, cook turkey,
  • onion and seasonings over medium heat 6-8 minutes or until turkey is
  • no longer pink and onion is tender. Stir in cream cheese and 1/2 cup
  • Mexican cheese blend until melted. Stir in beans, corn, tomatoes,
  • chilies and salsa.
  • Place 1/2 cup turkey mixture off center on each tortilla. Roll up and
  • place in two 13x9-in. baking dishes coated with cooking spray, seam

2 of 2

Black Bean Turkey Enchiladas (continued)

Directions (continued)

  • side down. Top with enchilada sauce; sprinkle with remaining cheese.
  • Bake casseroles, uncovered, 15-20 minutes or until heated through.
  • Sprinkle with cilantro; serve with yogurt. Yield: 14 servings.
Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles, as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutritional Facts: 1 enchilada equals 343 calories, 13 g fat (5 g saturated fat), 51 mg cholesterol, 795 mg sodium, 37 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.