Friday, February 4, 2011

Turkey and Black Bean Enchiladas

1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes (I used Rotel instead of separate diced tomatoes and green chiles.)
2 cloves garlic
1/4 cup chopped onion
1/4 cup chopped cilantro
1-2 tsp cumin
8 (6-inch) low carb whole wheat flour tortillas
1 cup WW Mexican Style cheese
Nonstick cooking spray
Enchilada Sauce (1/3 cup has 0 points)
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.
For two enchiladas, 11 WW points. With 3 tbsp of light sour cream, 13 points total!

1 comment:

Beth McC. said...

This looks so YUM!! I might be making these this weekend!! Love that you put the points on here!