M-m-m-myyyy Enchiladas: Chili and Cheese and Black Beans, oh my!
If you drive in a two mile radius of my house you will find the following Mexican restaurants:
- Tacos and More
- El Rey Taqueria
- Don Teo’s Mexican Restaurant
- Mi Sombrero’s
- Tony’s Cantina
- Los Dos Amigos
- Taco Bell
- Taco Cabana
- Fiesta Tacos
- Tecate Mexican….and I’m sure I’ve missed a couple others at least.
Yes, that’s just a two mile radius. Can you imagine if I drove three miles away? Texans like their Mexican food and I’m no exception. I’ve never been much for cooking Mexican at home, but decided it was time to have a good, good for you recipe in my back pocket for when I was craving it but didn’t want to splurge.
There’s always fish or shrimp tacos or fajitas if you’re watching what you eat, but those are so….boring? I like them and I eat each a fair amount, but there is something about the almighty enchilada that screams, “THIS IS MEXICAN FOOD, BABY!”
Now, the weeone is strictly a quesadilla, rice and beans kind of kid, so I wasn’t sure if she’d go for the whole enchilada thing. Turns out, my child will eat anything that contains a black bean. ;D That so rocks. So black bean enchiladas it would be.
Most enchiladas in restaurants are meat and cheese or just cheese. I went with a ground turkey (when you season ground meat I think they all taste similar), black beans and some cheese. If you wanted to make this vegetarian, you could add soy crumbles in place of the meat. So many enchilada recipes are made with flour tortillas, but I used the traditional corn and was sooooo glad for it.
These were outstanding. A perfect blend of hearty and cheesy, the spices sang a nice little mariachi number in my mouth. The perfect way to satisfy a craving for Tex-Mex without feeling as if you need to run a marathon to burn off dinner. Add a skinny margarita and you’ve got yourself one hell of a dinner.
***As a side note – this serves six and we’re two strong in this house, so there were leftovers. I chopped up the enchiladas essentially turning it into more of a casserole to store and reheat. The weeone loved this so much she asked if she could take the leftovers to school for lunch two days in a row until it was all gone!
- Serves: 6
- Serving size: 2 enchiladas
- Calories: 362.1
- Fat: 11.2g
- Saturated fat: 4.5g
- Unsaturated fat: 2.7g
- Carbohydrates: 41.9g
- Sugar: 1g
- Sodium: 710.5mg
- Fiber: 8.8g
- Protein: 25.2g
- Cholesterol: 54.7mg
- ½ cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder (if you like heat, bump this to 1 teaspoon)
- 3 garlic cloves, minced
- 1 (15 ounce) can of black beans, rinsed and drained
- 12 ounces lean ground turkey
- 1 cup salsa
- 3 ounces reduced fat cream cheese
- 1 cup 2% extra sharp cheddar cheese, shredded (divided)
- 12 (6 inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- Preheat oven to 350 degrees.
- Heat a nonstick skillet over medium-high heat, spray with cooking spray. Add onions and sauté 4-5 minutes or until the onion is tender. Add cumin, oregano, chili powder, garlic, beans and ground turkey, mixing thoroughly. Cook for3 minutes or until the ground turkey is browned.
- Add salsa to the meat and bean mixture and cook for an additional minute. Remove the pan from the heat source and stir in cream cheese and ½ cup of the cheddar. Continue stirring until the cream cheese is melted and everything is combined.
- Warm the tortillas. Spread ⅓ cup of enchilada sauce on the bottom of a baking dish (9×13 is best). The spread some of the filling into each tortilla, rolling and placing (seam side down) in a baking dish. Pour the remaining filling and /or enchilada sauce over the top of the enchiladas.
- Sprinkle with remaining ½ cup of cheddar and bake for 20 minutes or until thoroughly heated.