Breadcrumbs

black bean and turkey enchiladas

Total Time:  50 Minutes
Prep Time:  35 Minutes
Bake:  15 Minutes

Ingredients

Yield:  14 Servings

    • 1 1/4 lbs lean ground turkey
    • 1 small onion, chopped
    • 1 tsp reduced sodium taco seasoning
    • 1/2 tsp ground cumin
    • 1/4 tsp pepper
    • 1 pkg (8 oz) reduced-fat cream cheese, cubed
    • 1 cup shredded Mexican cheese blend, divided
    • 1 can (15 oz) black beans, rinsed and drained
    • 1 1/2 cups frozen corn, thawed
    • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
    • 2 cans (4 oz each) chopped green chilies
    • 1/4 cup salsa
    • 14 whole wheat tortillas (8 inch), warmed
    • 2 cans (10 oz each) enchilada sauce
    • Minced fresh cilantro
    • 3/4 cup reduced fat plain Greek yogurt

Directions:

    1. Preheat oven to 375 degrees. In a nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is cooked. Stir in cream cheese and 1/2 cup cheese until melted. Stir in beans, corn, tomatoes, chilies, and salsa.
    2. Place 1/2 cup turkey mixture on each tortilla. Roll up and place in to 13X9 inch baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese.
    3. Bake, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt.

 

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