I adore Mexican food. And margaritas. I do not, however, adore the way I feel when I walk out of a Mexican restaurant. (Margaritas notwithstanding.)
So it will come as no surprise that I have concocted a bevvy of Mexican meals in my kitchen. Some healthier than others. If you want to eat what I am convinced are the world’s best enchiladas, go to The Pioneer Woman Cooks and fix her enchiladas. Now, be warned, these babies take some time. For me, it’s usually almost two hours, start to finish. And they are loaded with fat. But trust me, every splurge in a while, this dish from Ree is so worth it.
On the other hand, if you need to whip up some quick Super Momma enchiladas that keep everyone’s waistlines in check on any given Tuesday, then give these a whirl.
These simple but super tasty enchiladas use spices, green onions, and tomatoes with green chilies to pump up the flavor without too much heat for the kiddos. You could even throw in some cumin for more Mexican kick. I don’t have it in this recipe because I use cumin so much that I sometimes need to give my family a respite. Cumin burn-out would really hurt me.
We use 93/7 ground turkey, which is still very lean, but gives a whole heck of a lot more flavor than 99% fat free ground turkey. And if you use high fiber low carb tortillas, you’ll also get a huge dose of fiber along with the other healthy goodies in this dish. Keep in mind though, the high fiber tortillas are extremely soft, which is great if you like really soft tortillas, but if you like yours to have a chewier texture, you may want to go with a traditional corn tortilla. You’ll lose the benefits of the whole wheat, protein, and fiber, but I’m a firm believer that there is no point in eating something if it’s not yummy, so go with your taste buds here. Also, for those who need gluten free, corn tortillas are a good choice.
This is also a fun dish to make with kids. So turn up your fiesta music. It’s time for some enchiladas, healthy style. And you’ll save plenty of calories to spend on those margaritas.
Now shake that booty.
Black Bean & Turkey Enchiladas
Serves 4 to 6
- Active prep time: 20 minutes
- Bake time: 20 minutes
- 1 Tbsp olive oil
- 1 1/2 lb lean ground turkey (93/7)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fresh ground pepper
- 1 (10 oz) can diced tomatoes and green chilies, drained (Rotel or generic)
- 1 (15 oz) can black beans, half drained
- 1 (19 oz) can enchilada sauce
- 6 (8″) high fiber, low carb tortillas (or whole wheat or corn tortillas…if you use 6″ corn tortillas, you’ll need 12)
- 1 cup grated cheddar
- chopped green onions and/or fresh cilantro (garnish)
- Preheat oven to 350
- Heat olive oil over medium high heat in a large skillet until shimmering but not popping
- Brown ground turkey in olive oil for 5 minutes, breaking up meat into small pieces
- Stir in next five ingredients and reduce heat to simmer
- Pour half of enchilada sauce in the bottom of a 9″x13″ pan
- Dip a tortilla in sauce, then fill with meat mixture and fold sides over the mixture, placing the enchilada folded side down in the pan
- Repeat with all tortillas, adding more sauce to the pan if necessary
- Pour remaining sauce over the top of enchiladas and sprinkle with cheese
- Bake at 350 for 20 minutes, then garnish with green onions and/or cilantro