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
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
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
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