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Black Bean Turkey Enchiladas

Name: Black Bean Turkey Enchiladas
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 14 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/4 pounds lean ground turkey; 1 small onion, chopped; 1 teaspoon reduced-sodium taco seasoning; 1/2 teaspoon ground cumin; 1/4 teaspoon pepper; 1 package (8 ounces) reduced-fat cream cheese, cubed; 1 cup shredded Mexican cheese blend, divided; 1 can (15 ounces) black beans, rinsed and drained; 1-1/2 cups frozen corn, thawed; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained; 2 cans (4 ounces each) chopped green chiles; 1/4 cup salsa; 14 whole wheat tortillas (8 inches), warmed; 2 cans (10 ounces each) enchilada sauce; Minced fresh cilantro; 3/4 cup reduced-fat plain Greek yogurt

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Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 15 min.

Makes

14 servings

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

Black Bean Turkey Enchiladas Recipe photo by Taste of Home

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Ingredients

1-1/4 pounds lean ground turkey
1 small onion, chopped
1 teaspoon reduced-sodium taco seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup shredded Mexican cheese blend, divided
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
2 cans (4 ounces each) chopped green chiles
1/4 cup salsa
14 whole wheat tortillas (8 inches), warmed
2 cans (10 ounces each) enchilada sauce
Minced fresh cilantro
3/4 cup reduced-fat plain Greek yogurt

Directions

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

1 enchilada: 343 calories, 13g fat (5g saturated fat), 51mg cholesterol, 795mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Black Bean Turkey Enchiladas

Total Time

Makes

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