Ingredients
Units
Scale
- 2 cups cooked turkey, shredded
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 2 cups homemade enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine shredded turkey, black beans, half of the shredded cheese, cumin, chili powder, salt, and pepper.
- Warm the corn tortillas briefly until pliable.
- Fill each tortilla with the turkey mixture, roll them up, and place in a baking dish.
- Top with enchilada sauce and remaining cheese.
- Bake for 25 minutes until heated through and cheese is melted.
Notes
For a gluten-free option, use corn tortillas and verify that your enchilada sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg