Turkey and Black Bean Enchiladas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling youâll 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 (4 ounces) shredded reduced-fat mexican cheese blend, divided |
8 whole wheat tortillas (8 inches), warmed |
Directions:
1. 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.
2. 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.
3. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Yield: 8 servings.
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