Turkey and Bean Enchiladas



6 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 38 Minutes

Nutritional Information

Calories 339
Fat 14.0 g
Satfat 7.2 g
Protein 25.1 g
Carbohydrate 33.0 g
Cholesterol 58 mg
Iron 1.8 mg
Sodium 828 mg
Caloriesfromfat 35 %
Fiber 5.7 g
Calcium 291 mg


Cooking spray
3/4 pound ground turkey breast
1/2 cup chopped onion
3 garlic cloves, minced
2 teaspoons ground cumin
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salsa
1/4 teaspoon salt
1 1/2 cups (6 ounces) pre-shredded reduced-fat Mexican blend cheese, divided
1 (10-ounce) can enchilada sauce, divided
1 2 (6-inch) corn tortillas
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
6 tablespoons fat-free sour cream
6 tablespoons salsa


Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 3 ingredients; cook until browned, stirring to crumble. Stir in beans, salsa, and salt; cook 1 minute. Stir in 1/2 cup cheese and 1/4 cup enchilada sauce.

Pour remaining enchilada sauce into a shallow dish. Dip tortillas, 1 at a time, into sauce. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a baking dish coated with cooking spray. Bake, covered, at 375° for 25 minutes. Top with 1 cup cheese, and bake, uncovered, an additional 5 minutes or until cheese melts. Sprinkle with cilantro and green onions. Serve with sour cream and salsa.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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