Turkey and Black Bean Enchiladas
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: 8 servings.
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
Ingredients
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2 cans (15 ounces each) black beans, rinsed and drained, divided
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1 pound lean ground turkey
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1 medium green pepper, chopped
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1 small onion, chopped
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1 can (15 ounces) enchilada sauce, divided
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1 cup shredded reduced-fat Mexican cheese blend, divided
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8 whole wheat tortillas (8 inches), warmed
Directions
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1.
Preheat oven to 425°. 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.
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2.
Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray.
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3.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through.
Nutrition Facts
1 enchilada: 363 calories, 11g fat (3g saturated fat), 55mg cholesterol, 808mg sodium, 42g carbohydrate (3g sugars, 7g fiber), 24g protein.
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