Black Bean and Turkey Enchiladas Recipe
Black Bean and Turkey Enchiladas are my go-to recipe this month. They come together so quickly and taste delicious.
Serving8
Ingredients
- 1 pound lean ground turkey
- 15.25 ounces black beans, 1 can, rinsed and drained
- 1 ounce low sodium taco seasoning mix, 1 packet
- 8 Whole Wheat Flour Tortillas
- 2 cup red enchilada sauce
- 2 cup shredded Mexican cheese blend
Optional Toppings
- ½ cup sour cream, optional topping
- 2 tomatoes, diced, optional topping
- ¼ onion, diced, optional topping
- 1 cup shredded lettuce, optional topping
Equipment
Instructions
- 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.
Notes
- Nutrition information does not include optional toppings.
Nutrition
Calories: 356 kcal · Carbohydrates: 36 g · Protein: 28 g · Fat: 11 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 1236 mg · Potassium: 429 mg · Fiber: 7 g · Sugar: 6 g · Vitamin A: 935 IU · Vitamin C: 3 mg · Calcium: 233 mg · Iron: 3 mg