Ingredients
2 cans (15 ounces each) black beans, rinsed and drained, divided1 pound lean ground turkey1 medium green pepper, chopped1 small onion, chopped1 can (15 ounces) enchilada sauce, divided1 cup shredded reduced-fat Mexican cheese blend, divided8 whole wheat tortillas (8 inches), warmed
Preparation
Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through.
Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray.
Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through.
