Turkey and Black bean Enchiladas
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- 1 pound(s) ground turkey
- 1/8 teaspoon(s) Cumin
- 1 whole(s) Sweet Onion diced
- 1 whole(s) Orange Pepper diced
- 2 whole(s) jalapeno peppers diced
- 1/2 cup(s) frozen Sweet Corn defrosted
- 3 clove(s) garlic minched
- 1/2 cup(s) cilantro chopped
- 1 can(s) Black beans mashed
- 6 ounce(s) Shredded Montery Jack Cheese
- 1 cup(s) Non Fat Sour Cream
- 4 whole(s) Tomatillos
- 1 teaspoon(s) olive oil
- 2 whole(s) lime zested, juiced
- 4 whole(s) flour tortillas
- Enchilada Preparation
- Brown the turkey and cumin.
- Add the vegetables, line juice and zest of 1 lime and sauté until they are soft.
- Drain and then mash black beans into a paste.
- Spread 1/8 cup black bean paste on the tortilla.
- Add ½ cup meat and veggies mixture
- Add 1/8 cup of cheese and a sprinkling of cilantro...roll it up and repeat.
- Bake enchiladas in a 350 degree oven until the cheese melted.
- Sauce Preparation
- Sauté Jalapeno, Onion and Tomatillos in olive oil .
- Add non-fat sour cream
- Add the zest and juice of one lime
- Ladle over the enchiladas after they are baked.
This recipe is a personal recipe added by missellington and has not been tested or endorsed by MyRecipes.
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Turkey and Black bean Enchiladas Recipe at a Glance
- COURSE: Main Dishes