Turkey and Black Bean Enchiladas

Quick look

  • prep 20 min    cook 15 min
  • serves 4

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


  • 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.

Nutritional Information(per serving)

  • Calories: 370
  • Fat: 7g
  • Saturated Fat: 3.5g
  • Cholesterol: 62mg
  • Sodium: 1,088mg
  • Carbs: 45g
  • Protein: 34g
  • Fiber: 9g

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