For the enchilada lover out there, these enchiladas are great tasting, high in fiber and very filling! One filled me up with a salad, my husband with a bigger appetite filled up on two. Top them with a little fat free sour cream, scallions or cilantro on top. Look for half point tortillas that are whole wheat and low carb such as Tumaro's, La Tortilla Factory or Trader Joe's. If you like this recipe you may also want to try one of my favorites, Chicken Enchiladas.
Turkey and Black Bean Enchiladas
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Points +: 7 pts • Smart Points: 8
Calories: 278.7 • Fat: 8.7g • Protein: 27.0 g • Carb: 35.6 g • Fiber: 15.1 g
- 1 lb extra lean ground turkey
- 15.5 can black beans, drained
- 4.5 oz can chopped green chiles
- 14.5 oz can diced tomatoes
- 2 cloves garlic
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1-2 tsp cumin
- 1/8 tsp chili powder
- 8 (6-inch) low carb whole wheat flour tortillas (La Tortilla Factory)
- 1 cup reduced fat shredded Mexican cheese (I used Weight Watchers)
- nonstick cooking spray
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chiles in adobo sauce
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 3/4 cup fat free chicken broth
- kosher 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.