Lean Turkey/Bean/Cabbage Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lean Turkey/Bean/Cabbage Enchiladas calories by ingredient

Number of Servings: 6


    12 Large Cabbage Leaves
    1 Lg Onion - Chopped
    3 Garlic Cloves, Chopped
    1 Tbsp Chili Powder
    1 tst Cumin
    2 Cups Black Beans - Drained and Rinsed (low Sodium)
    1/2 LB Ground Turkey - Browned
    1/3 Cup Non-Fat Cottage Cheese
    1 Cup Diced Tomatoes
    3/4 Cup - Enchilada Sauce
    3/4 Cup - Non Fat Mexican Blend Cheese - Shredded


Keep your sodim down by making your own Enchilada Sauce (there is a recipe in Spark) and buy low sodium beans and tomatoes.


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.