Turkey and Black Bean Enchiladas

Name: Turkey and Black Bean Enchiladas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings.
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 shredded reduced-fat Mexican cheese blend, divided; 8 whole wheat tortillas (8 inches), warmed

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

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 shredded reduced-fat Mexican cheese blend, divided
8 whole wheat tortillas (8 inches), warmed

Directions

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.
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.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

1 each: 363 calories, 11g fat (3g saturated fat), 55mg cholesterol, 808mg sodium, 42g carbohydrate (3g sugars, 7g fiber), 24g protein.

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

Reviews

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Average Rating:

Angel182009

Jul 14, 2016

Very easy to make but next time I may use more cheese and taco seasoning.
Tiffy1

May 15, 2013

You must try! It was very easy and Omg good!!I made my own chips and added salad. 5*
weathergirl9702

May 5, 2013

Delicious! Love the flavors. My family devours it.
tnewell

Feb 1, 2012

This is a keeper! This made 8 enchiladas. My 2 yr old even liked the filling. I used wheat tortillas, & added chili powder & seasonings for a little spice.
jobrkash2

Jul 25, 2011

Used green enchilada sauce and substituted an Anaheim pepper for the green pepper.
Kaylam6

Jul 18, 2011

Super good recipe, just needed a little more taste, so i mixed red and green enchilada sauce and it was perfect! Makes awesome leftovers.
LauraManning

Jun 11, 2011

This was pretty good. When I was eating it, I forgot I was eating turkey (instead of ground beef) and forgot that it was wheat tortillas instead of white. Overall, it was quite good for a "healthy" dish.
Susan's Kitchen

Feb 8, 2011

Very fast and hearty meal. Great to take to a potluck.
bengalfreak

Feb 6, 2011

Our favorite healthy cooking recipe. I have substituted ground chicken for the turkey and it turned out just as good. Also, both times I've made it, I only got 7 enchiladas, not eight.
sweetberte

Aug 12, 2010

Good and easy!