TURKEY AND BLACK BEAN ENCHILADAS
Steps:
- In a medium saucepan, spray cooking spray and sauté garlic.
- Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer for 5-10 minutes.
- Set aside until ready to use.
- In a large skillet brown the turkey and season with salt.
- When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder.
- Mix well and simmer on low, covered for 20 minutes.
- Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
- Preheat oven to 400 degrees.
- Spray a 13 by 9-inch glass baking dish with non-stick spray.
- Put 1/2 cup turkey mixture into each tortilla and roll it.
- Place on baking dish seam side down.
- Top with enchilada sauce and cheese.
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
- Top with low fat sour cream, cilantro or scallions if you wish. (Extra points)
Nutrition Facts : ServingSize 1 enchilada, Calories 278.7 kcal, Carbohydrate 35.6 g, Protein 27 g, Fat 8.7 g, Fiber 15.1 g
TURKEY AND BLACK BEAN ENCHILADA CASSEROLE
When I don't feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What's even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. -Kristine Fretwell, Mission, British Columbia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 853mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
BLACK BEAN TURKEY ENCHILADAS
My best friend and I created this recipe together because we wanted a meal that's easy to prepare, affordable and nutritious. We both have hectic schedules, so when we're feeling crunched for time, it's a relief to have these wholesome enchiladas waiting for us in the freezer. -Holly Baber, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chiles and salsa., Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese., Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 343 calories, Fat 13g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 795mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges
HEALTHY TURKEY AND BLACK BEAN ENCHILADAS
Make and share this Healthy Turkey and Black Bean Enchiladas recipe from Food.com.
Provided by brandimcd
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Cook meat and peppers in a large nonstick skillet on medium, stirring frequently until cooked through.
- Add one cup of the salsa and all of the beans; simmer 4 minutes until the peppers are tender.
- Remove from heat and stir in 1/4 cup of the cheese.
- Spread 1/4 cup of the salsa onto the bottom of 13x9 inch dish.
- Brush the salad dressing lightly over both sides of the tortillas.
- Stack 4 of the tortillas and wrap them in a large sheet of waxed paper, and microwave on high 20-30 seconds until warm.
- Immediately spoon 1/3 of the meat mixture down the center of each tortilla.
- Roll up, placing seam-side down in the dish.
- Repeat.
- Spoon 3/4 cup of salsa evenly over the filled tortillas and cover with foil.
- Bake 20 min or until heated through.
- Uncover, top with remaining 1/4 cup of cheese and bake an additional 3 minutes until cheese is melted.
- Top with cilantro.
Nutrition Facts : Calories 597.8, Fat 14.9, SaturatedFat 4.2, Cholesterol 48.2, Sodium 1869.4, Carbohydrate 85, Fiber 11.3, Sugar 5.2, Protein 33.8
LEFTOVER CHICKEN/TURKEY ENCHILADAS WITH BLACK BEANS
I love enchiladas and what better way to use up some of the Holiday chicken or turkey. Make the enchiladas as hot or as mild as you like. I like to prepare the enchilads early in the day put them in the fridge, take out 1/2 hour before baking. I like my veggies crunchy so I do not prefry the ingredients but if you wish fry the veggie in a bit of oil until softened. You may use lite chesse and low fat sour cream. Sub with 2% cottage cheese for the sour cream if you wish. Nice to have a green salad along side
Provided by Bergy
Categories < 60 Mins
Time 50m
Yield 4 Enciladas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the onion, peppers, garlic, cumin and chicken/turkey.
- Lay out the tortillas flat & open.
- Distribute the mixed vegggies evenly down the center of the four tortillas .
- Place a couple of tbsp of the salsa over the veggies.
- Add a tbsp or so of the cheese.
- Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
- Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
- Place the black beans around the edges of the casserole (around the tortillas).
- Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
- Sprinkle the remaining cheese over all.
- Add the sour cream.
- Cover with foil and bake for 20 minutes in a 375 oven.
- Remove foil and let the chesse get golden.
- Serve nice and HOT.
Nutrition Facts : Calories 651.9, Fat 28.2, SaturatedFat 13.7, Cholesterol 102.5, Sodium 1393.8, Carbohydrate 62.7, Fiber 11.3, Sugar 7.5, Protein 39.1
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.
BLACK BEAN AND TURKEY ENCHILADAS
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Heat a large skillet over medium-high heat.
- Spray skillet with nonstick cooking spray.
- Add the ground turkey and cook until no longer pink.
- Stir in washed and drained black beans and cook until heated through.
- Add the taco seasoning and mix until well combined.
- Place about 1/2 cup of the mixture down the center of the tortilla.
- Roll up the tortilla and place in a a sprayed 9x13-inch baking pan.
- Pour enchilada sauce evenly over the enchiladas.
- Sprinkle cheese over the enchiladas.
- Bake for 20 minutes, or until cheese is melted and tortillas turn golden brown.
- Add optional toppings before serving as desired.
- Nutrition information does not include optional toppings.
Nutrition Facts : Servingsize 1 serving, Calories 5752 kcal, Fat 225 g, SaturatedFat 108 g, Cholesterol 633 mg, Sodium 14455 mg, Carbohydrate 653 g, Sugar 17 g, Protein 285 mg
TURKEY BLACK BEAN ENCHILADAS
This was a fun variation for leftover turkey. Sometimes you just don't want another turkey pot pie after Thanksgiving. Recipe courtesy of Simplyrecipes.
Provided by AmyZoe
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a medium bowl, whisk together the chili powder, cumin, oregano, garlic powder, cinnamon, ground cloves, sugar, salt, and flour.
- Heat olive oil on medium heat in a cast iron skillet. Add the spices and cook for a minute or two or until fragrant.
- Slowly whisk in the stock, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
- For the filling, heat the olive oil in a saute pan on medium heat. Add the chopped onion and jalapenos and cook until the onions are translucent, about 3 to 4 minutes.
- Add the garlic and cook a minute more. Remove from heat.
- Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, a cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tbsp lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or to taste. Set aside.
- Preheat oven to 350. Heat the pan with the enchilada sauce on medium heat. Spread 1/2 cup of the sauce over the bottom of a 9x13 inch casserole dish.
- Working one at a time, dip the flour tortillas in the sauce to coat them on both sides. If the sauce is too thick, thin it with a little water.
- Place the tortilla in the casserole dish and place anywhere from 1/4 of a cup to 1/2 cup of the filling in the middle of the tortilla.
- Roll up the tortilla around the filling and place it in the casserole dish. Continue to roll up the rest of your tortillas until they fill the casserole dish. Cover the enchiladas with the remaining sauce, and sprinkle with the remaning cheese.
- Place in the oven and bake, for 15 to 20 minutes, until the enchiladas are heated through and the cheese is melted.
- Sprinkle with lime juice and serve with chopped red onion, chopped avocado, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).
Nutrition Facts : Calories 461.6, Fat 24.3, SaturatedFat 9.9, Cholesterol 88.9, Sodium 1583.9, Carbohydrate 25.7, Fiber 8.7, Sugar 2.6, Protein 37.3
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