Community Recipe
from [missellington]
Turkey and Black bean Enchiladas

Turkey and Black bean Enchiladas

Calories per Serving=296cal Tortillia-146cal 1/8 cup Montery Jack Cheese=55cal 1/8 cup Black Beans=33cal 1/2 cup Turkey and Veggie Filling= 50cal Topping= 12cal

  • Yield: 6 servings ( Serving Size: 1 )
  • Prep time:15 Hours
  • Cook time:15 Hours


  • 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.

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Turkey and Black bean Enchiladas recipe