Black Bean Turkey Enchiladas Recipe
- 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
- 1. 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.
- 2. 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 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.
Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°. Yield: 14 servings.
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.
Reviews for Black Bean Turkey Enchiladas
"This was okay. It could use more flavor, but it was okay. I ended up dumping the whole portion of meat mix in a 13x9, with chopped tortillas layered in (the baby started to cry and I gave up on rolling!). It worked, but I probably won't make it again."
"This was excellent ! Will definately make again"
"I have tried a lot of the recipes, and enjoyed them, but how do you reduce the servings???"
"I added some more spice as my family likes it hot. Good recipe with half the cheese."
"We loved this recipe! Also loved that we had another meal in the freezer!"
"Incredible! I used half the amount of cream cheese like others had suggested and it was superb! Thanks for sharing."
"These are like the good ol' classic enchiladas that I grew up with in the Midwest. I froze them in 3-serving batches so my husband and I could have dinner and I'd have leftovers for lunch the next day. Good deal. I used corn tortillas to avoid the gumminess that comes from letting flour tortillas sit in sauce too long. Next time I make them, I'll crank up the spice level. They're really mild (but so creamy!)."
"This IS NOT a recipe for enchiladas. Enchiladas use corn tortillas--NOT FLOUR. That automatically makes them burritos."
"Everything but the cream cheese. Not healthy, and just fat so leave out. 13 grams fat per 1 little enchilada is NOT healthy!!"
"This is a FABULOUS quick recipe. I used ground chicken breast and made my own taco seasoning to omit the salt. Same with the sauce, made my own to reduce the sodium count. I also made them in the Reynolds freezer pans. 3 fits very nicely and perfect amount for hubs and I. Serve with chopped avocado salad and you have a complete meal. Thank you for sharing."
"I think I might use less cream cheese next time but I really enjoyed this recipe. Easy and quick to make."
"This was delicious. I did cheat and use ground beef. My husband said it needed hot sauce. I thought it was great."
"We've had these twice - the "fresh" and the "from freezer" version - and both times they were a resounding hit. My husband prefers it to the standard beef enchiladas I also make, I am pretty sure!"
"I make this recipe alot!My family & friends love it and I have to say I've never had anyoneTry it without asking me if they can have the recipe. I even use just regular ground beef in it sometimes. ..still yummy as ever. Love this great recipe...thanks to the cooks for sharing it!!"
"These enchiladas are pretty good! I loved the use of Greek yogurt as "sour cream" I used 2% Fage Greek yogurt. It's the only one I've found that I like. These enchiladas also freeze well."
"I wish I liked this more than I did because it is a healthier version. If I make this again, I'd add more of the seasonings and leave the tomatoes out of the filling."
"I just made these Enchiladas. Very easy and delicious. My whole family loved them!"
"Excellent recipe. Easy to make. I doubled the taco seasoning and cumin; substituted the ground turkey for hamburger; used 2 cans of diced tomatoes with green chilies instead of the fire roasted tomatoes, 2 cans green chilies and salsa. I drained the juice from one can. Turned out GREAT!!"
"Quick and easy to make, but looks like you spent a lot of time and effort on it.We found that even "Mild" enchilada sauce was spicy enough for our tastes.We also substituted ground chicken that was on sale for the ground turkey and it didn't make any difference - the dish is seasoned enough that it didn't matter.Great recipe."
"This recipe is absolutely rockin'! Made it exactly to the recipe with the 2 exceptions. Used hot & spicy taco seasoning and medium salsa. This will be a keeper in our house. You can't really tell that it is turkey and you would think that the yogurt was sour cream. Best Mexican type recipe that I have made since Enchiladas Verde! You would never know that it is actually good for you. (1st review I have done) It was that good!!"