Turkey And Bean Enchiladas
|Ground turkey breast||3⁄4 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Ground cumin||2 Teaspoon|
|Canned black beans||15 Ounce, rinsed and drained (1 Can)|
|Salsa||1⁄2 Cup (8 tbs)|
|Shredded reduced fat mexican blend cheese||6 Ounce, divided (1 1/2 Cups)|
|Enchilada sauce||1 Can (10 oz), divided (1 Can)|
|6 inch corn tortillas||12|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Chopped green onions||2 Tablespoon|
|Fat free sour cream||6 Tablespoon|
1. Preheat oven to 375°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 3 ingredients; cook until browned, stirring to crumble. Stir in beans, salsa, and salt; cook 1 minute. Stir in 1/2 cup cheese and 1/4 cup enchilada sauce.
3. Pour remaining enchilada sauce into a shallow dish. Dip tortillas, 1 at a time, into sauce. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a baking dish coated with cooking spray. Bake, covered, at 375° for 25 minutes.Top with 1 cup cheese, and bake, uncovered, an additional 5 minutes or until cheese melts. Sprinkle with cilantro and green onions.