High-Protein Turkey and Black Bean Enchiladas
Flavourful ingredients wrapped in a corn tortilla and covered in cheese in 4 easy steps. What else could you want?
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 1/2 cups medium-hot salsa
- 1/4 cup cilantro chopped
- 1 tsp ground cumin
- 8 corn tortillas 6-inch
- 8 oz turkey breast cooked, shredded
- 3/4 cup canned black beans rinsed and drained
- 1 small red onion finely chopped
- 1 cup light cheddar cheese shredded
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the oven to 350°F (180°C). Lightly spray a 7 x 11-inch (18 x 28-cm) baking dish with non-stick cooking spray.
- Combine the salsa, cilantro, and cumin in a shallow bowl that is at least 6 inches (15 cm) in diameter. Working with one at a time, lay the tortillas flat in the salsa mixture, coating one side completely.
- Place 1 tortilla on a plate or a sheet of wax paper. Top with 2 tbsp (30 mL) of the salsa mixture, and 1/8 of the turkey, beans and red onion. Sprinkle with 1 tbsp (15 mL) cheese. Roll the tortilla up and place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Spoon the remaining salsa mixture over the enchiladas and sprinkle with the remaining cheese. Bake until bubbling, about 15 minutes.
Recipe Notes
Per serving: 369 calories, 34 g protein, 7 g total fat, 3.5 g saturated fat, 62 mg cholesterol, 45 g carbohydrates, 9 g fibre.
Originally Published in Stop & Drop Diet
