Turkey & black bean enchiladas

*Hearty and satisfying, these slimmed-down enchiladas with whole- wheat tortillas have a moist and delicious filling you’ll love.
Serves 5-8 depending on how many each person eats

2 cans (15 oz) black beans, rinsed and drained, divided
1 lb. lean ground turkey
1 med green pepper, chopped
1 small onion, chopped
1 can enchilada sauce, divided
1 c. shredded Mexican cheese blend, divided
8 whole wheat tortillas – I think I ended up using a lot more

1 In a small bowl, mash 1 can of black beans; set aside. In a large nonstick skillet, cook the turkey, pepper, and onion; drain. Add the mashed beans and remaining can of beans, half of the enchilada sauce and ½ c. of cheese; heat through.



2 Place 2/3 c. of mixture down the center of each tortilla. Roll up and place in greased baking dish seam down. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake uncovered at 425 for 15-20 mins or until heated through.
Happy cooking,
Chaeli