Ingredients
1lbextra lean ground turkey
15½ozblack beans,drained
4½ozgreen chiles,chopped
14½oztomatoes,diced
2garlic cloves
¼cuponion,chopped
¼cupcilantro,Chopped
2tspcumin
⅛tspchili powder
salt
8wheat flour tortillas,low carb, whole wheat, 6-inch
1cupMexican cheese,reduced fat, shredded
nonstick cooking spray
2garlic cloves,minced
2tbspchipotle chiles,in adobo sauce
1½cupstomato sauce
½tspchipotle chili powder
½tspground cumin
¾cupchicken broth,fat-free
kosher salt and fresh pepper,to taste
Preparation
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 to 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 to 10 minutes to reduce the liquid.
Preheat oven to 400 degrees F.
Spray a 13×9-inch glass baking dish with non-stick spray.
Put ½ 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 to 25 minutes.
Top with low fat sour cream, cilantro or scallions if desired.
