Turkey and Black Bean Enchiladas
User Reviews
5
Turkey and Black Bean Enchiladas
Description
This recipe layers a filling made from extra-lean ground turkey sautéed with onions, garlic, black beans, diced tomatoes, green chiles, chipotle chiles in adobo sauce, and spices like chipotle chili powder, cumin, and chili powder. The filling simmers to blend flavors and reduce excess liquid.
Whole wheat flour tortillas are filled with a portion of the turkey mixture, rolled, and placed seam-side down in a sprayed 13x9 inch baking dish. The assembled enchiladas are covered with the prepared chipotle-tomato sauce and sprinkled with shredded Mexican cheese.
Baking covered for 20-25 minutes melts the cheese and heats the enchiladas through. They may be garnished with low-fat sour cream, fresh cilantro, or scallions for added freshness and creaminess.
The dish serves 8 enchiladas and balances lean protein with beans and mild smoky heat, making it suitable for a family meal or meal prep option.
Ingredients
- 1 lb ground turkey extra lean
- 2 garlic minced, cloves
- 15.5 black beans drained, canned
- 1-2 tbsp chipotle chiles in adobo sauce
- 4.5 oz green chiles canned, chopped
- 1-1/2 cups tomato sauce
- 14.5 oz diced tomatoes canned
- 1/2 tsp chipotle chili powder
- 2 cloves garlic
- 1/2 tsp cumin ground
- 1/4 cup onion chopped
- 3/4 cup chicken broth fat free
- 1/4 cup cilantro chopped
- kosher salt fresh, to taste
- black pepper fresh, to taste
- 1-2 tsp cumin
- 1/8 tsp chili powder
- salt
- 8 whole wheat flour tortilla 6-inch low carb, brand La Tortilla Factory
- 1 cup Mexican cheese I used Weight Watchers, reduced fat, shredded
- cooking spray nonstick
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)
Notes
- This recipe yields 8 enchiladas, suitable for serving multiple people or for leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 2787 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 278.7kcal | 14% |
| Carbohydrates | 35.6g | 12% |
| Protein | 27g | 54% |
| Fat | 8.7g | 13% |
| Fiber | 15.1g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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