Turkey and Black Bean Enchiladas

[quicklook-recipe prep_time=”20 min” cook_time=”15 min” serves=”4″ details=”” ]

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-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 1 cup canned black beans, rinsed and drained
• 1 small red onion, finely chopped
• 1 cup shredded reduced-fat cheddar cheese (about 4 ounces)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”35 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Heat oven to 350°F. Coat a 7 x 11-inch baking dish with cooking spray.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine salsa, cilantro, and cumin in a shallow bowl at least 6 inches in diameter. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Spoon remaining salsa mixture over enchiladas and sprinkle with remaining 1/2 cup cheese. Bake until bubbly, about 15 minutes.[/step-item] [/step-list-wrapper]

[nutrition-info calories=”370″ calories_fat=”” fat=”7g” sat_fat=”3.5g” choles=”62mg” sodium=”1,088mg” carbs=”45g” sugars=”” protein=”34g” fiber=”9g”]

[/nutrition-info]

Originally Published in Reader's Digest