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