Black Bean Turkey Enchiladas
TOTAL TIME: Prep: 35 min. Bake: 15 min.
YIELD: 14 servings.
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
Ingredients
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1-1/4 pounds lean ground turkey
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1 small onion, chopped
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1 teaspoon reduced-sodium taco seasoning
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1/2 teaspoon ground cumin
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1/4 teaspoon pepper
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1 package (8 ounces) reduced-fat cream cheese, cubed
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1 cup shredded Mexican cheese blend, divided
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1 can (15 ounces) black beans, rinsed and drained
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1-1/2 cups frozen corn, thawed
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1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
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2 cans (4 ounces each) chopped green chiles
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1/4 cup salsa
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14 whole wheat tortillas (8 inches), warmed
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2 cans (10 ounces each) enchilada sauce
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Minced fresh cilantro
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3/4 cup reduced-fat plain Greek yogurt
Directions
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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, chiles and salsa.
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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.
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3.
Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt.
Nutrition Facts
1 enchilada: 343 calories, 13g fat (5g saturated fat), 51mg cholesterol, 795mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
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