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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.7
  • Total Fat: 8.5 g
  • Cholesterol: 45.0 mg
  • Sodium: 874.4 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 18.0 g

View full nutritional breakdown of Black Bean and Chicken Enchiladas calories by ingredient
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Black Bean and Chicken Enchiladas

Submitted by: SEELESSME

Introduction

This recipe is from Taste of Home Healthy Cooking magazine. I haven't tried it with shredded chicken yet but both my husband and I think that would be even better than ground turkey. This recipe is from Taste of Home Healthy Cooking magazine. I haven't tried it with shredded chicken yet but both my husband and I think that would be even better than ground turkey.
Number of Servings: 8

Ingredients

    Cooking Spray
    2 cans black beans, drained and rinsed & divided
    1 small onion, chopped
    1 medium green pepper, chopped
    1 lb ground turkey (or shredded cooked chicken)
    1 15 oz. can enchilada sauce
    8 low fat whole wheat tortillas
    1 cup shredded mexican cheese, divided

Directions

1. Mash 1 can of black beans (after draining & rinsing) in a separate bowl
2. Spray nonstick skillet and add onions and peppers, cooks for a couple of minutes until they start to get tender.
2. Add ground turkey and stir/break up until browned.
3. Add the mashed black beans and mix together.
4. Add 1/2 the can of enchilada sauce, the other can of beans (rinsed & drained) and 1/2 cup shredded cheese. Mix together until heated through.
5. Put 2/3 cup filling into center of tortilla and roll up. Place in sprayed casserole or pyrex dish. Repeat with remaining filling/tortillas. (note: I usually get 6 enchiladas in a 9 x 13 so I either save the rest for later or split them into two 11 x 7)
6. Spread remaining enchilada sauce over top and sprinkle with the remaining cheese.
7. heat @ 425 for 15 - 20 minutes. (Note if made ahead and need to heat from fridge - heat @ 400 covered with sprayed foil for about 15 min. then uncovered for another 10 - 15)

Number of Servings: 8

Recipe submitted by SparkPeople user SEELESSME.






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