Black Bean And Turkey Enchiladas Recipes

TURKEY AND BLACK BEAN ENCHILADAS

Steps:

• In a medium saucepan, spray cooking spray and sauté garlic.
• Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
• Bring to a boil.
• Reduce the heat to low and simmer for 5-10 minutes.
• Set aside until ready to use.
• In a large skillet brown the turkey and season with salt.
• When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder.
• Mix well and simmer on low, covered for 20 minutes.
• Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
• Preheat oven to 400 degrees.
• Spray a 13 by 9-inch glass baking dish with non-stick spray.
• Put 1/2 cup turkey mixture into each tortilla and roll it.
• Place on baking dish seam side down.
• Top with enchilada sauce and cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
• Top with low fat sour cream, cilantro or scallions if you wish. (Extra points)

BLACK BEAN TURKEY ENCHILADAS

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°.

TURKEY BLACK BEAN ENCHILADAS

Steps:

• Prepare the filling: Heat olive oil in a sauté pan over medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tablespoons lemon or lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.
• Sprinkle with lime juice, serve with garnishes: Sprinkle with a little more lime or lemon juice before serving. Serve with chopped red onion, chopped avocados, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).

BLACK BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

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.

TURKEY AND BLACK BEAN ENCHILADAS

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°.

BLACK BEAN AND TURKEY ENCHILADAS

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.

LEFTOVER CHICKEN/TURKEY ENCHILADAS WITH BLACK BEANS

Steps:

• Mix together the onion, peppers, garlic, cumin and chicken/turkey.
• Lay out the tortillas flat & open.
• Distribute the mixed vegggies evenly down the center of the four tortillas .
• Place a couple of tbsp of the salsa over the veggies.
• Add a tbsp or so of the cheese.
• Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
• Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
• Place the black beans around the edges of the casserole (around the tortillas).
• Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
• Sprinkle the remaining cheese over all.
• Add the sour cream.
• Cover with foil and bake for 20 minutes in a 375 oven.
• Remove foil and let the chesse get golden.
• Serve nice and HOT.

TASTY TURKEY AND BLACK BEAN ENCHILADAS

Steps:

• Brown turkey and drain.
• Add seasonings, peppers, onions, beans and 1/4 cup cheese and 3/4 cup enchilada sauce to turkey and heat through.
• Spray a baking dish and begin to fill tortillas with bean and meat mixture. Fold enchiladas envelope style similar to burritos. Place in sprayed pan seam side down.
• Cover filled enchiladas with remaining sauce making sure enchiladas are completely coated and soaked with the sauce to avoid cracking and drying. Top with remaining cheese.
• Bake at 375 for 1 hour or until heated through. Allow to rest about 10 minutes before serving.