Skinny Chipotle Black Bean & Turkey Enchiladas
I love turkey meat and black beans. The spices and flavor in these were awesome.
Servings: 8 Servings
Ingredients
Meat Filling
- 1 pound ground turkey Extra lean
- ½ teaspoon salt
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (4.5-ounce) can diced green chilis
- 2 cloves garlic
- ¼ cup diced onion
- ¼ cup chopped cilantro
- 1-2 teaspoons chili powder
- 8 (6-inch) low-carb whole wheat flour tortillas
- 1 cup reduced-fat shredded Mexican cheese
Enchilada Sauce
- 2 cloves garlic, minced
- 1-2 tablespoons chipotle chilis in adobe sauce
- 1½ cups tomato sauce
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ¾ cup
fat-free chicken broth
- salt and pepper to taste
Instructions
Enchilada Sauce
- Spray non-stick cooking spray in a medium saucepan. Saute the garlic for 1 minute over medium heat.
- Stir in the chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil then reduce the heat to low and simmer for 5-10 minutes. Set aside.
Meat Filling
- Preheat the oven to 400 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, season the ground turkey with salt and cook until no longer pink.
- Add the onion, garlic, black beans, cilantro, green chilis, diced tomatoes, cumin and chili powder. Mix well and simmer on low for about 20 minutes.
- To assemble, put a ½ cup turkey mixture into each tortilla and roll up. Place the seam down in your prepared dish.
- Top with enchilada sauce and shredded cheese. Cover with aluminum foil and bake for 20-25 minutes.
- Top with low-fat sour cream, scallions, or cilantro, and enjoy!
Nutrition
Calories: 124kcal | Carbohydrates: 5g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 515mg | Potassium: 343mg | Fiber: 1g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 4mg | Calcium: 178mg | Iron: 1mg
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