Healthy Skinny Turkey Enchiladas. There are few things I love more than Taco Tuesday… or, in this case, Enchilada Friday! Any night that calls for Mexican cuisine is a favorite in the household. Minimal dirty dishes? Fresh ingredients with spicy sauces? Don’t have to ask anyone.
The idea for these healthy skinny turkey enchiladas sparked after reading a post. The enchiladas look so easy that I just had to try them. By opting for ground turkey in lieu of ground beef and using low-fat refried beans and less cheese, these enchiladas are a healthier version that you can feel good eating.
I hope you love these Healthy Skinny Turkey Enchiladas as much as we did! For leftovers, we saved the ground turkey, refried beans, and toppings in separate containers and just warmed up the tortillas for easy rolling. Another pop in the microwave to get steaming hot, and we had enchiladas ready to eat within 5 minutes. If that’s not the best leftover lunch/dinner, I don’t know what is!
Healthy Skinny Turkey Enchiladas
Ingredients
1 cup yellow onion - or sweet onion, chopped
1 pound ground turkey (minced turkey)
4 ¼ ounces green chilis (green chilli in British English) - diced
15 ½ ounces black beans - drained and rinsed
10 ounces enchilada sauce - medium
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder (chilli powder in British English)
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried oregano- 16 ounces black beans - fat-free, refried
¾ cup cheddar cheese - extra sharp, plus extra for sprinkling
8 medium tortillas - burrito style
Instructions
- In a large pan over medium heat, add the turkey and cook while breaking it up into pieces until no longer pink.
- To that same pan, add the diced green peppers, black beans, and onion. Sprinkle with the spices to your liking. Saute for 5-8 minutes. Add 3/4 of the enchilada sauce.
- While the meat mixture is cooking, heat the refried beans in a pot. Add the cheddar cheese and stir until melted.
- Heat the tortillas in the microwave for 30 seconds to get soft.
- To make the enchiladas, spread the refried bean mixture in a 3” line. Top with the ground turkey and bean mixture. Fold on the sides, then roll until the seam side is facing down. Top with leftover enchilada sauce and sprinkle with cheese. Microwave for 30 seconds until piping hot. Serve immediately with your favorite toppings – avocado, chopped tomatoes, lettuce, etc.
