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Turkey and Bean Enchiladas

Prep time 27 mins
Cook time 38 mins
Yield 6 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon salsa)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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