Turkey and Bean Enchiladas |
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Prep Time: 27 Minutes Cook Time: 38 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
cooking spray |
3/4 pound ground turkey breast |
1/2 cup chopped onion |
3 garlic cloves, minced |
2 teaspoons ground cumin |
1 (15-ounce) can black beans, rinsed and drained |
1/2 cup salsa |
1/4 teaspoon salt |
1 1/2 cups (6 ounces) pre-shredded reduced-fat mexican blend cheese, divided |
1 (10-ounce) can enchilada sauce, divided |
1 2 (6-inch) corn tortillas |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped green onions |
6 tablespoons fat-free sour cream |
6 tablespoons salsa |
Directions:
1. Preheat oven to 375°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 3 ingredients; cook until browned, stirring to crumble. Stir in beans, salsa, and salt; cook 1 minute. Stir in 1/2 cup cheese and 1/4 cup enchilada sauce.
3. Pour remaining enchilada sauce into a shallow dish. Dip tortillas, 1 at a time, into sauce. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a baking dish coated with cooking spray. Bake, covered, at 375° for 25 minutes. Top with 1 cup cheese, and bake, uncovered, an additional 5 minutes or until cheese melts. Sprinkle with cilantro and green onions. Serve with sour cream and salsa.
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