NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Ground turkey breast

0.5 cup Black beans

1 medium Corn tortillas

0.5 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Red onion

1 clove Garlic

2 tbsp Fresh cilantro

2 tbsp Non-fat Greek yogurt

1 tsp Lime juice

PREPARATION

• 1

  Preheat your oven to 375°F and lightly coat a small baking dish with non-stick spray.

• 2

  In a non-stick skillet over medium heat, sauté the diced red onion and minced garlic until softened, about 3 minutes.

• 3

  Add the ground turkey breast to the skillet, breaking it up with a spatula, and cook until completely browned and cooked through.

• 4

  Stir in the rinsed black beans, half of the chili powder, the cumin, salt, and pepper, then remove from heat.

• 5

  In a small mixing bowl, whisk together the tomato puree, remaining chili powder, garlic powder, onion powder, and lime juice to create the ranchero sauce.

• 6

  Briefly warm the corn tortillas in a dry pan or microwave to make them pliable, then fill each with the turkey and bean mixture.

• 7

  Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

• 8

  Pour the ranchero sauce evenly over the top of the enchiladas and bake for 15 minutes until the sauce is bubbling.

• 9

  Remove from the oven and top with a dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro before serving.