Turkey and Black Bean Enchiladas

Name: Turkey and Black Bean Enchiladas
Yield: 8 servings
Ingredients: 1 lb extra lean ground turkey; 2 garlic cloves; 15.5 can black beans; 1-2 tbsp chipotle chiles in adobo sauce; 4.5 oz can chopped green chiles; 1-1/2 cups tomato sauce; 14.5 oz can diced tomatoes; 1/2 tsp chipotle chili powder; 2 cloves garlic; 1/2 tsp ground cumin; 1/4 cup chopped onion; 3/4 cup fat free chicken broth; 1/4 cup chopped cilantro; kosher salt and fresh pepper to taste; 1-2 tsp cumin; 1/8 tsp chili powder; salt; 8 6-inch low carb whole wheat flour tortillas (La Tortilla Factory); 1 cup reduced fat shredded Mexican cheese; nonstick cooking spray

User Reviews

5.0

69 reviews

Excellent

Servings
8 servings
Calories
2787 kcal
Course
Dinner
Cuisine
Mexican

Turkey and Black Bean Enchiladas

Iris Warren

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

1 lb extra lean ground turkey
2 garlic cloves (minced)
15.5 can black beans (drained)
1-2 tbsp chipotle chiles in adobo sauce
4.5 oz can chopped green chiles
1-1/2 cups tomato sauce
14.5 oz can diced tomatoes
1/2 tsp chipotle chili powder
2 cloves garlic
1/2 tsp ground cumin
1/4 cup chopped onion
3/4 cup fat free chicken broth
1/4 cup chopped cilantro
kosher salt and fresh pepper to taste
1-2 tsp cumin
1/8 tsp chili powder
salt
8 6-inch low carb whole wheat flour tortillas (La Tortilla Factory)
1 cup reduced fat shredded Mexican cheese (I used Weight Watchers)
nonstick cooking spray

Add to Shopping List

Instructions

In a medium saucepan, spray cooking spray and sauté garlic.
Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
Bring to a boil.
Reduce the heat to low and simmer for 5-10 minutes.
Set aside until ready to use.
In a large skillet brown the turkey and season with salt.
When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder.
Mix well and simmer on low, covered for 20 minutes.
Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
Preheat oven to 400 degrees.
Spray a 13 by 9-inch glass baking dish with non-stick spray.
Put 1/2 cup turkey mixture into each tortilla and roll it.
Place on baking dish seam side down.
Top with enchilada sauce and cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Top with low fat sour cream, cilantro or scallions if you wish. (Extra points)