Usually when I find a new recipe that looks good, one of the first things I’ll do is look for ways to make it healthier – trimming a little butter, cutting back salt, adding veggies, etc. There’s almost always something you can do to eat a little better.
On the other hand…sometimes you’ll find a perfectly healthy recipe that looks pretty tasty and think, “Man, that would be so good if I just added more cheese!” That’s what happened here. This enchilada recipe started out decently healthy, full of lean turkey and protein-rich beans. And I’m sure it’s very good without the extra cheese I dumped in (which was reduced fat by the way!), but MAN was it good all stuffed full of cheese. Here’s the recipe; feel free to decide for yourself how much cheese is appropriate.
TURKEY BLACK BEAN ENCHILADAS (adapted from Skinny Taste)
For the enchiladas:
1 pound lean ground turkey
1 15-ounce can black beans, rinsed and drained
1 4.5-ounce can chopped green chiles
1 15-ounce can diced tomatoes
1 tsp minced garlic
1/4 cup chopped onion
1/4 cup chopped cilantro, plus more for garnish
2 tsp cumin
1 tsp chili powder
8 6-inch flour tortillas
2 cups Mexican style shredded cheese
For the enchilada sauce:
1 tsp minced garlic
2 tbsp chopped chipotle chiles in adobo sauce
1 1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp cumin
3/4 cup low-sodium chicken broth
salt and pepper to taste
olive oil spray
- In medium saucepan, spray olive oil and sauté garlic. Add chipotle chiles, tomato sauce, chili powder, cumin, chicken broth, and salt and pepper. Bring to a boil, then reduce heat and let simmer 5-10 minutes. Set aside.
- Preheat oven to 400. In large skillet, brown turkey. When turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin, and chili powder. Mix well and simmer on low, covered, for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
- Spoon enough of the enchilada sauce into the bottom of a 9×13 glass baking dish to barely coat it. Place 1/2 cup turkey mixture and 2 tbsp shredded cheese into each tortilla and roll it, placing it in the baking dish, seam-side down. Repeat for all tortillas. Top enchiladas with sauce and remaining 1 cup cheese. Cover with aluminum foil and bake 20 minutes. Garnish with cilantro and serve.
Mmmm, perfectly cheesy. The enchilada sauce had a great flavor, too. I suppose I could try to cut back on the cheese next time, but I think we both know that will never happen.