Black Bean Turkey Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cans black beans, drained and rinsed1 lb. ground 97% lean turkey1 pkg. taco seasoning1 28 oz. can of enchilada sauce, hot or mild to your tastes2 cloves or 2 tsp minced garlic1 small onion, chopped fine2 cups reduced-fat shredded cheese, any blend you like12 corn tortillas1 6oz. container plain nonfat yogurt
Makes 12 servings, about 1 cup each.
Preheat oven to 350 degrees.
Brown turkey over medium-high heat until cooked through. Add taco seasoning according to package directions. Set aside. Heat 1 tbsp. olive oil over medium-high heat and add onion and garlic. Sautee until tender. Add beans and yogurt. Mash until lightly mashed.
In a 13x9 baking pan, add 1/2 cup enchilda sauce to bottom of pan, coating it. Layer 6 of the corn tortillas, covering the bottom of the dish. Layer 1/2 of the bean mixture and 1/2 of the turkey mixture. Top with another 3/4 cup of enchilada sauce. Sprinkle 1 cup of the cheese on top. Layer the remaining 6 tortillas, then top with remaining bean mixture and turkey mixture. Cover with remaining enchilada sauce and top with remaining 1 cup of cheese.
Bake uncovered for 30 minutes, or until heated through. Let sit for at least 5 minutes before serving. Makes great leftovers and tastes even better the next day!
Number of Servings: 12
Recipe submitted by SparkPeople user MAMAJENNLEIGH.
Preheat oven to 350 degrees.
Brown turkey over medium-high heat until cooked through. Add taco seasoning according to package directions. Set aside. Heat 1 tbsp. olive oil over medium-high heat and add onion and garlic. Sautee until tender. Add beans and yogurt. Mash until lightly mashed.
In a 13x9 baking pan, add 1/2 cup enchilda sauce to bottom of pan, coating it. Layer 6 of the corn tortillas, covering the bottom of the dish. Layer 1/2 of the bean mixture and 1/2 of the turkey mixture. Top with another 3/4 cup of enchilada sauce. Sprinkle 1 cup of the cheese on top. Layer the remaining 6 tortillas, then top with remaining bean mixture and turkey mixture. Cover with remaining enchilada sauce and top with remaining 1 cup of cheese.
Bake uncovered for 30 minutes, or until heated through. Let sit for at least 5 minutes before serving. Makes great leftovers and tastes even better the next day!
Number of Servings: 12
Recipe submitted by SparkPeople user MAMAJENNLEIGH.
Nutritional Info Amount Per Serving
- Calories: 245.5
- Total Fat: 8.2 g
- Cholesterol: 40.4 mg
- Sodium: 562.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 5.8 g
- Protein: 18.3 g
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