YOUR SOLIN GENERATED RECIPE
Lean Turkey and Black Bean Enchiladas with Fresh Salsa
Enjoy a vibrant and hearty dish featuring lean ground turkey and protein-packed black beans wrapped in soft corn tortillas, all topped with a bright, zesty fresh salsa and a sprinkle of low-fat cheese. This meal delivers a delightful combination of textures and flavors, from the savory turkey and creamy beans to the crisp, tangy salsa, perfect for a healthy dinner that balances flavor and nutrition.
INGREDIENTS
4 oz Lean Ground Turkey
1/2 cup Canned Black Beans (drained)
2 Corn Tortillas
1/2 cup Diced Tomatoes
2 tbsp Minced Red Onion
1 minced Jalapeño Pepper
2 tbsp Fresh Lime Juice
1/4 cup Low-Fat Shredded Cheese
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, cook the lean ground turkey until fully browned, breaking it apart as it cooks. Drain any excess fat if necessary.
Add the drained black beans to the turkey and stir to combine. Season lightly with salt and pepper to taste and let the mixture warm through for about 2 minutes.
Meanwhile, prepare the fresh salsa by combining diced tomatoes, minced red onion, jalapeño, and fresh lime juice in a small bowl. Mix well and allow the flavors to meld.
Warm the corn tortillas in a dry skillet or microwave for about 20 seconds each to make them pliable.
Spoon an even amount of the turkey and black bean mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
Top the enchiladas with the prepared fresh salsa and sprinkle the low-fat shredded cheese evenly over the top.
Bake in the preheated oven for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Remove from the oven and serve immediately, garnished with extra salsa if desired.