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Turkey and Black Bean Enchiladas
4.95
from
18
votes
Yield:
8
servings
Course:
Dinner
Cuisine:
Mexican
Ingredients
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
salt
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
For the Enchilada Sauce:
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
Instructions
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)
Notes
Makes 8 enchiladas.
Nutrition
Serving:
1
enchilada
,
Calories:
278.7
kcal
,
Carbohydrates:
35.6
g
,
Protein:
27
g
,
Fat:
8.7
g
,
Fiber:
15.1
g
- WW Points:
5