Turkey and Bean Enchiladas

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

Preparation

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.