From Cooking Smart for a Healthy Heart
Ingredients
2 1/2 cups medium salsa
1/4 cup chopped cilantro
1 tsp ground cumin
8 corn tortillas
8 oz cooked turkey breast, shredded (I used one large breast, sliced and sauteed)
3/4 cup canned black beans, rinsed & drained
1 small red onion, finely chopped
1 cup shredded cheddar (reduced fat)
How To
Preheat oven to 350 degrees F
Spray 7 x 11 " baking dish w/ non-stick cooking spray (Personally, I skipped this step and the enchiladas stuck to the pan - oops!)
Combine salsa, cilantro, & cumin in a shallow bowl
Dip tortillas in the salsa mixture
Top each tortilla with 2 tbsp of salsa mix, 1/8 of the turkey, beans, red onion & cheese.
Roll up and place seam-side down in baking dish. * Tip: be careful how much filling you put in the tortilla or it might crack when you roll it.
Spoon remaining salsa mixture over enchiladas and sprinkle with remaining cheese. Bake until bubbling, about 15 minutes.
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This recipe is really straight-forward and is so fantastically delicious! I would try a variation with beans and zucchini for a meat-free option.
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