Description
These Turkey and Black Bean Enchiladas are a wholesome, flavorful twist on a classic Mexican favorite. Lean ground turkey is combined with black beans, green chiles, diced tomatoes, and warm spices, then rolled in whole wheat tortillas, topped with a smoky homemade enchilada sauce and reduced-fat cheese, and baked until bubbly. Perfect for a satisfying family dinner that's both nutritious and delicious.
Ingredients
Filling Ingredients
- 1 lb lean ground turkey
- 15.5 oz can black beans, drained
- 4.5 oz can chopped green chiles
- 14.5 oz can diced tomatoes
- 2 cloves garlic, minced
- ¼ cup chopped onion
- ¼ cup chopped cilantro
- 1-2 tsp ground cumin
- ⅛ tsp chili powder
- 1 teaspoon kosher salt
Enchilada Sauce Ingredients
- 2 cloves garlic, minced
- 1-2 tbsp chipotle chiles in adobo sauce
- 1-½ cups tomato sauce
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- ¾ cup chicken broth
- Kosher salt and fresh pepper, to taste
Assembly
- 8 6-inch whole wheat flour tortillas (low carb recommended, such as La Tortilla Factory)
- 1 cup reduced-fat shredded Mexican cheese
- Nonstick cooking spray
Instructions
- Make the Enchilada Sauce: In a medium saucepan, spray with nonstick cooking spray and sauté minced garlic over medium heat until fragrant. Add chipotle chiles in adobo, chipotle chili powder, ground cumin, tomato sauce, chicken broth, kosher salt and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 5-10 minutes, allowing flavors to meld. Set aside.
- Prepare the Turkey Black Bean Filling: Heat a large skillet over medium-high heat and spray lightly with oil. Brown the ground turkey, seasoning with kosher salt, and break it up with a wooden spoon, cooking for about 5 minutes until fully cooked. Add chopped onion, garlic, drained black beans, chopped cilantro, chopped green chiles, diced tomatoes, ground cumin, and chili powder. Stir well, cover, and simmer on low heat for 20 minutes. Remove lid and continue to simmer for an additional 5 minutes on medium-low to reduce excess liquid.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Lightly spray a 13 x 9-inch glass baking dish with nonstick cooking spray.
- Assemble the Enchiladas: Spoon approximately ½ cup of the turkey and black bean mixture onto each 6-inch tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the reduced-fat shredded Mexican cheese on top.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven on the middle rack for 20-25 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven, add your favorite toppings such as extra cilantro, sour cream, or avocado slices, and serve warm.
Notes
- Use low-carb or whole wheat tortillas to add fiber and reduce carbohydrates.
- Adjust the amount of chipotle chiles and chili powder to control spiciness.
- For a vegetarian version, substitute turkey with crumbled tofu or additional beans.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it dairy-free, omit the cheese or use a plant-based cheese alternative.