Turkey and Black Bean Enchiladas


The weather here has been going from scorching hot to rather chilly.  Quintessential Minnesota.  Today was more on the chilly side so I decided to make a warmer dish.  Chances are it will be too hot for anything warm for the next couple of months.  I LOVE Mexican food. No surprise to anyone who knows me.  I’ve worked at two different Mexican restaurants and my go-to drinks are mojitos and margaritas.  I am always on the hunt for healthy, Mexican recipes.  This recipe is filling, full of protein, and a healthy alternative to greasy restaurant enchiladas.  We were out of black beans today so I substituted chili beans, but I originally made these enchiladas with black beans.  Both are good!



  • 1 lb extra lean ground turkey
  • 15.5 can black beans, drained
  • 4.5 oz can chopped green chiles
  • 14.5 oz can diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 jalapeno, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1-2 tsp cumin
  • 1/8 tsp chili powder
  • salt to taste
  • 8 (6-inch) low carb whole wheat flour tortillas (La Tortilla Factory)
  • 1 cup reduced fat shredded Mexican cheese (I used Weight Watchers)
  • nonstick cooking spray


For the Enchilada Sauce:

  • 2 garlic cloves, minced
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup fat free chicken broth
  • salt and fresh pepper to taste



  1. In a large skillet, brown the turkey seasoned with salt.  Add onions, garlic, green chiles, jalapenos, beans, tomatoes, cilantro, cumin, and chili powder.  Mix and bring to a boil.  Reduce heat.  Simmer on low, covered for 20 minutes.  Remove lid and let simmer for an additional 5-10 minutes to reduce liquid.
  2. While mixture is simmering, in a medium saucepan, add all ingredients for enchilada sauce. Bring to a boil.  Reduce heat and let simmer for 10 minutes.  Set aside.
  3. Preheat oven to 400 degrees.  Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low-fat sour cream or guacamole if desired (extra points).  Enjoy!

Source: Skinny Taste

Serves 8. Yields 1 enchilada per serving. 7 Weight Watcher’s Plus Points per serving. 278.7 calories.


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