Lean Turkey/Bean/Cabbage Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 Large Cabbage Leaves1 Lg Onion - Chopped3 Garlic Cloves, Chopped1 Tbsp Chili Powder1 tst Cumin2 Cups Black Beans - Drained and Rinsed (low Sodium)1/2 LB Ground Turkey - Browned1/3 Cup Non-Fat Cottage Cheese1 Cup Diced Tomatoes3/4 Cup - Enchilada Sauce3/4 Cup - Non Fat Mexican Blend Cheese - Shredded
Pre-heat oven 350 Degrees - Spray 2, 9x13 pan w/Cookin Spray
Brown Turkey - Season if you would like
In Large Sauce Pan - Bring 4 cups water to boil,
Remove Core from Cabbage and carfully peel off 12 leaves.
Remove water from heat. Place cabbage leaves in water for 5-10 minutes or until soft. Remove leaves from water with tongs and put on paper towels to absorb excess liquid.
Spray Large Skillet with nostick spray. Saute onions for 5-6 minutes over medium heat. Add garlic, Chili Powder, Cumin, Black Beans and turkey. Cook for another 2-3 minutes stirring often. Remove from heat and add Cottage Cheese and Diced tomatoes. Mix well.
Add 1/4 cup of Enchilada Sauce to bottom of pan and spread evenly. Fill each cabbage leaf with an equal amount of filling, approx 1/3 to 1/2 cups each. Fold enchilada and place seam-side down. Pour remaining enchilada sauce evenly over enchiladas.
Top with shredded cheese. Cover with foil and bake 15-20 munutes or until bubbly.
Serving Size: Makes 12 Enchiladas - 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user GETTINLITTLE.
Brown Turkey - Season if you would like
In Large Sauce Pan - Bring 4 cups water to boil,
Remove Core from Cabbage and carfully peel off 12 leaves.
Remove water from heat. Place cabbage leaves in water for 5-10 minutes or until soft. Remove leaves from water with tongs and put on paper towels to absorb excess liquid.
Spray Large Skillet with nostick spray. Saute onions for 5-6 minutes over medium heat. Add garlic, Chili Powder, Cumin, Black Beans and turkey. Cook for another 2-3 minutes stirring often. Remove from heat and add Cottage Cheese and Diced tomatoes. Mix well.
Add 1/4 cup of Enchilada Sauce to bottom of pan and spread evenly. Fill each cabbage leaf with an equal amount of filling, approx 1/3 to 1/2 cups each. Fold enchilada and place seam-side down. Pour remaining enchilada sauce evenly over enchiladas.
Top with shredded cheese. Cover with foil and bake 15-20 munutes or until bubbly.
Serving Size: Makes 12 Enchiladas - 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user GETTINLITTLE.
Nutritional Info Amount Per Serving
- Calories: 227.8
- Total Fat: 6.1 g
- Cholesterol: 32.1 mg
- Sodium: 401.8 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 8.4 g
- Protein: 19.8 g
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