Turkey and Black Bean Enchiladas

Mexican-style fast food to savor with salsa — and without guilt. Using turkey and reduced-fat cheddar cheese keeps the fat count way down.

Ingredients

• 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)

How to make it  35 minutes

• 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.