Turkey and Black Bean Enchiladas
- Number of Servings: 10
Ingredients
1 lb extra lean ground turkey15.5 can black beans, drained4.5 oz can chopped green chiles14.5 oz can diced tomatoes2 cloves garlic1/4 cup chopped onion1/4 cup chopped cilantro1-2 tsp cumin1/8 tsp chili powdersalt8 (6-inch) low carb whole wheat flour tortillas (La Tortilla Factory)1 cup reduced fat shredded Mexican cheese (I used Weight Watchers)nonstick cooking sprayFor the Enchilada Sauce:2 garlic cloves, minced1-2 tbsp chipotle chiles in adobo sauce1-1/2 cups tomato sauce1/2 tsp chipotle chili powder1/2 tsp ground cumin3/4 cup fat free chicken brothkosher salt and fresh pepper to taste
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) Makes 8 enchiladas.
Serving Size: makes 8 enchiladas
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) Makes 8 enchiladas.
Serving Size: makes 8 enchiladas
Nutritional Info Amount Per Serving
- Calories: 279.8
- Total Fat: 8.5 g
- Cholesterol: 38.0 mg
- Sodium: 968.6 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.7 g
- Protein: 17.3 g
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