Turkey and Black Bean Enchiladas

Name: Turkey and Black Bean Enchiladas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained, divided; 1 pound lean ground turkey; 1 medium green pepper, chopped; 1 small onion, chopped; 1 can (15 ounces) enchilada sauce, divided; 1 cup shredded reduced-fat Mexican cheese blend, divided; 8 whole wheat tortillas (8 inches), warmed

Total Time Prep: 30 min. Bake: 15 min.

Yield 8 servings

Test Kitchen Approved

Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you’ll love. Sarah Burleson - Spruce Pine, North Carolina

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained, divided
1 pound lean ground turkey
1 medium green pepper, chopped
1 small onion, chopped
1 can (15 ounces) enchilada sauce, divided
1 cup shredded reduced-fat Mexican cheese blend, divided
8 whole wheat tortillas (8 inches), warmed

Directions

Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through.
Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through.

Nutrition Facts

1 enchilada: 363 calories, 11g fat (3g saturated fat), 55mg cholesterol, 808mg sodium, 42g carbohydrate (3g sugars, 7g fiber), 24g protein.

Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you’ll love. Sarah Burleson - Spruce Pine, North Carolina

Recipe Creator