TURKEY AND BLACK BEAN ENCHILADAS
Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you'll love. Sarah Burleson - Spruce Pine, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through., Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray. , Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 363 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 808mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 7g fiber), Protein 24g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdizee Abass
[email protected]These enchiladas were amazing! I highly recommend them.
Luke Krueger
[email protected]I'm not a fan of enchiladas, but I tried these and they were actually really good. I'll definitely be making them again.
Pusha Sah
[email protected]These enchiladas were a lot of work to make, but they were worth it. They were absolutely delicious!
Sonu Mehar
[email protected]I'm allergic to cheese, so I made these enchiladas without it. They were still really good!
Sonia Jaffar
[email protected]I didn't have any black beans, so I used kidney beans instead. The enchiladas were still delicious.
Crystal Carter
[email protected]I had trouble finding corn tortillas that were the right size. I ended up using flour tortillas and they worked just fine.
Gypsy Chele
[email protected]The enchiladas were good, but I thought they were a little bland. I added some extra spices and they were much better.
Md Hanif Rana
[email protected]These enchiladas were a little too spicy for my taste, but I still enjoyed them. Next time I'll use less chili powder.
Annie Wang
[email protected]I've made these enchiladas several times and they're always a hit. They're perfect for a weeknight meal or a special occasion.
Hossain Ahmad
[email protected]I'm a vegetarian and I made these enchiladas with tofu instead of turkey. They were still delicious!
Pamela Reginal
[email protected]I made these enchiladas for my picky kids and they loved them! This is a great recipe for families with young children.
Santiago Fern√°ndez Colareda
[email protected]I followed the recipe exactly and the enchiladas turned out perfect. They were so good that I ate two of them!
Ayden Spala
[email protected]These enchiladas were easy to make and tasted amazing! I will definitely be adding them to my regular dinner rotation.
Reewaz Katwal
[email protected]I'm not a huge fan of turkey, but these enchiladas were delicious! The black beans and vegetables added a lot of flavor and texture.
Noman Kharl
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them and asked for the recipe.
Cameron Forrest
[email protected]These turkey and black bean enchiladas were a hit with my family! The combination of flavors was perfect, and the enchiladas were nice and cheesy. I will definitely be making these again.