Name: Skinny Chipotle Black Bean & Turkey Enchiladas Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: For the Meat Filling Mixture:; 1 lb extra lean ground turkey; 15½ oz black beans; 4½ oz green chilies; 2 cloves garlic; ¼ cup onion; ¼ cilantro; 1-2 tsp chili powder salt; 8 6" low carb whole wheat flour tortillas; 1 cup reduced fat Mexican cheese; For The Enchilada Sauce:; 2 cloves garlic; 1-2 tbsp chipotle chiles in adobo sauce; 1½ cups tomato sauce; ½ tsp chipotle chili powder; ½ tsp ground cumin; ¾ cup fat free chicken broth; salt and pepper

skinny chipotle black bean & turkey enchiladas recipe

How To Make Skinny Chipotle Black Bean & Turkey Enchiladas

Black beans and chili are a welcome and healthy addition to these filling turkey enchiladas served with a perfectly spicy chipotle and tomato sauce.

Preparation: 25 minutes

Cooking: 20 minutes

Total: 45 minutes

Serves:

Ingredients

For Meat Filling Mixture:

1lbextra lean ground turkey
15½ozblack beans,(1 can) drained and rinsed
4½ozgreen chilies,(1 can) chopped
2clovesgarlic
¼cuponion,chopped
¼cilantro,chopped
2tspchili powder salt
8low carb whole wheat flour tortillas
1cupreduced fat Mexican cheese,shredded

For Enchilada Sauce:

2clovesgarlic,minced
2tbspchipotle chiles in adobo sauce
1½cupstomato sauce
½tspchipotle chili powder
½tspground cumin
¾cupfat free chicken broth
salt and pepper,to taste

Instructions

For the enchilada sauce, spray cooking spray in medium saucepan and saute the garlic.
Add chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil.
Reduce the heat to low and simmer 5 to 10 minutes. Set aside.
In a large skillet, brown the turkey meat and season with salt. Add the onion, garlic, black beans, cilantro, green chilis, diced tomatoes, cumin and chili powder. Mix well and simmer on low about 20 minutes.
Preheat the oven to 400 degrees F. Prepare the 9×13-inch by spraying with non stick spray.
To assemble, put a half cup of turkey mixture into each tortilla and roll up. Place with the seam down in the pan.
Top with enchilada sauce and cheese, cover with aluminum foil and bake for 20 to 25 minutes.
Top with low fat sour cream, scallions or cilantro if desired.