Monday, September 8, 2014

Easy Turkey & Bean Enchiladas

The last days of warm weather are winding down and I've been giving my oven the eye more than not.

I am still trying to adapt to only having to prepare meals for 2-3. I had a really hard time taking my 3rd baby to college. I thought that nonsense was supposed to get easier the more you did it...nope. It certainly wasn't. 

But the 4th baby left at home, is into sports and when she is home, she is ravenous. She will wolf down almost anything (except meatloaf?!), and especially loves South of the Border foods.

I love making these enchiladas, I use lean ground turkey breast, but sub your favorite lean protein. 

I should have known they make a lot-you can always freeze half and have an easy meal ready to pop into the oven or microwave. These pictured were made and refrigerated for 3 days, then reheated-I actually think they're better!

We like to top them with sour cream, salsa (homemade!), and guacamole. They're so good, cheesy and plump, I can only eat one, the hubs barely finished 2. 

They're actually pretty low cal for mexican food, very little cheese, lean meat, canned pinto beans and prepared enchilada sauce!

1 lb. lean ground turkey breast
1 28 oz. can pinto beans. drained, rinsed and drained again
1/2 cup diced onion
2 garlic cloves, minced
1 tbsp chili powder
1 tsp cumin
1/2 tsp oregano
1 tbsp flour
1/3 cup water
8-8" flour tortillas
3/4 cup shredded cheese
1 small can red enchilada sauce

  1. In a large skillet, brown turkey, cook through until no longer pink and crumble. Add onion and garlic and saute for 2-3 minutes.
  2. Add in chili powder, cumin, oregano, salt and flour. stir to combine and cook for 1 minute. 
  3. Add in drained beans and water and cook over medium heat for 5-8 minutes until thickened and heated through. 
  4. Spray 1 large baking dish or 2 small with non stick spray and spread a couple tablespoons of enchilada sauce over the bottom, barely coating.
  5. Place a tbsp of cheese down the center of one tortilla. Fill each tortilla with a generous 1/4 cup of the meat and bean filling.  Roll up and place seam side down and continue with the rest of the meat and bean mixture and most of the cheese.
  6. Pour the remaining enchilada sauce over the tops of the enchiladas, and sprinkle with the remaining cheese. 
  7. Bake, covered with foil, in a 350F oven for 20 minutes, remove the foil and bake an additional 10 minutes. Let cool for 2-4 minutes before serving. Sprinkle with cilantro, and top with your favorite condiments.
  8. If you do make enough to freeze or refrigerate, cover with plastic wrap and then foil to store. These can be baked from a frozen state, increase baking time another 15 minutes or so, covered. 


This recipe is shared on My Link Parties. Also shared on Weekend Potluck and Buns In My Oven and Daily Dish