Cooking Time: 15 minutes
Number of Servings: 4
Preparation Time: 20 minutes
You Will Need
Vegetable cooking spray
2 1/2 cups medium salsa
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
8 corn tortillas (6 inches)
8 ounces cooked turkey breast, shredded
1 cup canned black beans, rinsed and drained
1 small red onion, finely chopped
1 cup shredded reduced-fat cheddar cheese (about      4 ounces)
What to Do
1. Heat oven to 350°F. Coat a 7 x 11-inch baking dish with cooking spray.
2. Combine salsa, cilantro, and cumin in a shallow bowl at least 6 inches in diameter.
3. Dip 1 tortilla in salsa mixture, coating it completely. Place on a plate or sheet of plastic wrap. Top with 2 tablespoons salsa mixture. Top with one-eighth of turkey, beans, and red onion. Sprinkle with 1 tablespoon cheese. Roll tortilla up and place seam side down in baking dish. Repeat process with remaining tortillas and filling.
4. Spoon remaining salsa mixture over enchiladas and sprinkle with remaining 1/2 cup cheese. Bake until bubbly, about 15 minutes.
Per serving: Calories 370, fat 7 g, saturated fat 3.5 g, cholesterol 62 mg, sodium 1,088 mg, carbohydrate 45 g, fiber 9 g, protein 34 g.


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