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Homemade Turkey and Black Bean Enchiladas photo

Turkey and Black Bean Enchiladas

These Turkey and Black Bean Enchiladas are flavorful, healthy, and easy to make! A perfect weeknight dinner that the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 lb extra lean ground turkey
  • 1 can (15.5 oz) black beans drained
  • 1 can (4.5 oz) chopped green chiles
  • 1 can (14.5 oz) diced tomatoes
  • 2 cloves garlic minced
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1-2 tsp cumin
  • 1/8 tsp chili powder
  • to taste Salt
  • 8 6-inch low carb whole wheat flour tortillas (La Tortilla Factory)
  • 1 cup reduced-fat shredded Mexican cheese (I used Weight Watchers)
  • 1 can Nonstick cooking spray
  • 2 cloves garlic minced
  • 1-2 tbsp chipotle chiles in adobo sauce
  • 1 1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat-free chicken broth
  • to taste Kosher salt and fresh pepper

Equipment

  • Large skillet or frying pan
  • Mixing Bowl
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Can opener

Method
 

Cooking Instructions:
  1. In a large skillet over medium heat, spray a little nonstick cooking spray and add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
  2. Add the extra lean ground turkey to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until the turkey is no longer pink, breaking it apart with a spatula, about 5-7 minutes.
  3. Once the turkey is cooked, stir in the drained black beans, chopped green chiles, diced tomatoes (with their juices), and chopped cilantro. Cook for an additional 2-3 minutes until everything is heated through.
  4. Preheat your oven to 350°F (175°C) while you assemble the enchiladas.
  5. Take a tortilla and spoon about 1/4 cup of the turkey and black bean mixture down the center. Sprinkle with a small amount of shredded cheese, then roll the tortilla tightly. Place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.
  6. In a medium bowl, combine the tomato sauce, minced garlic, chipotle chiles in adobo sauce, chipotle chili powder, ground cumin, and chicken broth. Stir until well mixed. Pour the sauce evenly over the assembled enchiladas in the baking dish.
  7. Sprinkle the remaining shredded cheese over the top of the enchiladas. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  8. Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with additional chopped cilantro, if desired. Serve with a side of fresh salad or Mexican rice for a complete meal.

Notes

  • Allow the enchiladas to cool completely before storing them.
  • Place leftovers in an airtight container and refrigerate for up to 3-4 days.
  • To freeze, wrap individual servings in plastic wrap and place them in a freezer-safe container.