Description
These Turkey and Black Bean Enchiladas are a flavorful and nutritious meal featuring lean ground turkey, black beans, and a homemade chipotle enchilada sauce. Wrapped in whole wheat tortillas and baked with reduced-fat cheese, this recipe offers a delicious Tex-Mex dinner that’s perfect for family meals or meal prep.
Ingredients
Turkey Black Bean Filling
- 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 cumin
- ⅛ tsp chili powder
- 1 teaspoon kosher salt
Enchilada Sauce
- 2 cloves garlic, minced
- 1-2 tbsp chipotle chiles in adobo sauce
- 1½ cups tomato sauce
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- ¾ cup chicken broth
- Kosher salt and fresh pepper to taste
- Nonstick cooking spray
Assembly
- 8 6-inch whole wheat flour tortillas (low carb preferred)
- 1 cup reduced-fat shredded Mexican cheese
- Nonstick cooking spray for baking dish
Instructions
- Prepare Enchilada Sauce: In a medium saucepan, spray with nonstick cooking spray and sauté minced garlic until fragrant. Add chipotle chiles in adobo sauce, chipotle chili powder, ground cumin, chicken broth, tomato sauce, kosher salt, and fresh pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 5-10 minutes to allow flavors to meld. Set aside and keep warm.
- Cook Turkey Black Bean Filling: Heat a large skillet over medium-high heat and spray with oil. Add lean ground turkey and season with kosher salt. Brown the turkey, breaking it up with a wooden spoon, about 5 minutes until fully cooked and no longer pink.
- Add Vegetables and Spices: To the browned turkey, add chopped onion, minced garlic, drained black beans, chopped cilantro, chopped green chiles, diced tomatoes, cumin, and chili powder. Stir well to combine.
- Simmer Filling: Cover skillet and simmer on low heat for 20 minutes to allow flavors to develop. Then remove lid and simmer on medium-low heat for an additional 5 minutes to reduce excess liquid, stirring occasionally.
- Preheat Oven: Preheat the oven to 400°F (200°C). Spray a 13 x 9-inch glass baking dish with nonstick cooking spray.
- Assemble Enchiladas: Place about ½ cup of the turkey and black bean filling into each tortilla and roll it tightly. Arrange the rolled tortillas seam side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the warm enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded reduced-fat Mexican cheese on top.
- Bake: Cover the baking dish with foil and bake in the middle rack of the oven for 20-25 minutes, until cheese is melted and sauce is bubbly.
- Serve: Remove foil and top enchiladas with your favorite toppings such as sour cream, avocado, or extra cilantro. Serve hot and enjoy!
Notes
- Use whole wheat tortillas for added fiber and a healthier option.
- Adjust the amount of chipotle chiles and chili powder to suit your preferred spice level.
- For a vegetarian version, substitute turkey with extra black beans or tofu.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with a side of Mexican rice or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Mexican