Tasty Turkey And Black Bean Enchiladas Recipes

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:

• 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)

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.

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 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.