Black Bean Turkey Enchiladas

Name: Black Bean Turkey Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 14
Cuisine: Mexican
Ingredients: 425 grams can black beans, rinsed and drained; 397 grams can fire-roasted diced tomatoes, drained; 567 grams cans each) enchilada sauce; 14 servings Minced fresh cilantro; 237 milliliters frozen corn, thawed; 227 grams cans each) chopped green chilies; 1 teaspoons ground cumin; 454 grams lean ground turkey; 227 grams package reduced-fat cream cheese, cubed; 1 small onion, chopped; 0 teaspoons pepper; 177 milliliters reduced-fat plain Greek yogurt; 59 milliliters salsa; 113 grams cup shredded Mexican cheese blend, divided; 1 teaspoon reduced-sodium taco seasoning; 14 8-inchs whole wheat tortillas (8 inches), warmed

Black Bean Turkey Enchiladas

The recipe Black Bean Turkey Enchiladas could satisfy your Mexican craving in around 50 minutes. One portion of this dish contains roughly 19g of protein, 8g of fat, and a total of 293 calories. This recipe serves 14. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of pepper, greek yogurt, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a main course.

Instructions

Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chilies and salsa.

Ingredients you will need

Mexican Cheese

Cream Cheese

Seasoning

Tomato

Chili Pepper

Whole Turkey

Beans

Onion

Salsa

Corn

Equipment you will use

Frying Pan

Oven

Place 1/2 cup turkey mixture off center on each tortilla.

Ingredients you will need

Tortilla

Whole Turkey

Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese.

Ingredients you will need

Enchilada Sauce

Cooking Spray

Cheese

Roll

Bake casseroles, uncovered, 15-20 minutes or until heated through.

Equipment you will use

Oven

Sprinkle with cilantro; serve with yogurt.

Ingredients you will need

Cilantro

Yogurt

Equipment

Frying Pan

Oven

Ingredients

Servings:

425grams

can black beans, rinsed and drained 397grams

can fire-roasted diced tomatoes, drained 567grams

cans each) enchilada sauce 14servings

Minced fresh cilantro 237milliliters

frozen corn, thawed 227grams

cans each) chopped green chilies 1teaspoons

ground cumin 454grams

lean ground turkey 227grams

package reduced-fat cream cheese, cubed 1small

onion, chopped 0teaspoons

pepper 177milliliters

reduced-fat plain Greek yogurt 59milliliters

salsa 113grams

cup shredded Mexican cheese blend, divided 1teaspoon

reduced-sodium taco seasoning 148-inchs

whole wheat tortillas (8 inches), warmed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Arcane Cellars Pinot Noir Blanc with a 5 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Arcane Cellars Pinot Noir Blanc

Produced from our own estate vines at Wheatland Vineyard, this dry "white" Pinot Noir is produced by pressing off whole cluster Pinot Noir grapes immediately after harvest. The resulting wine has intense floral aromas of honeysuckle, nectarine and gardenia and flavors of honeydew melon, white peaches, and rainier cherry. The wine has a rich, creamy mouthfeel but finishes clean, with notes of wet stone and a crisp flinty minerality.