Regular Foods · Dinner · by Mara
Autumn Hearth Turkey Bean Enchilada
Turkey Bean Enchilada
Turkey, pinto beans, scallions, and enchilada sauce bake beneath a warm, savory topping. Mara assembles it early and lets the oven manage the final argument.
- Total time
- About 20 min
- Yield
- 4
- Serving
- 1 ENCHILADA
- Texture
- Regular
Ingredients
- 6 medium scallions, white and green parts chopped
- 2 cups cooked skinless, white turkey meat, cubed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 cup canned enchilada sauce or taco sauce, divided
- 4 medium-sized fat-free or low-carb tortillas
- 1/2 cup shredded reduced-fat Mexican cheese
Directions
- 1
Heat the oven to 350 °F. Stir together scallions, turkey, beans, and 1/2 cup enchilada or taco sauce.
- 2
Next, fill each tortilla with 1/4 of turkey-bean mixture. Next, fold in sides, top and bottom of tortilla to completely enclose filling.
- 3
Arrange tortillas seam side down in a 9x13 inch baking dish. Next, pour remaining 1/2 cup of sauce over top of enchiladas and top with cheese.
- 4
Cover pan and bake until hot throughout and cheese is hot and bubbly (about 20 minutes)
PER SERVING
Nutrition
- Protein
- 14g
- Calories
- 175
- Carbs
- 19g
- Fat
- 3g
- Sugar
- 3g
- Sodium
- 815mg
Source nutrition per serving from the supplied PDF; values have not been recalculated for this Guild adaptation. Missing from source: fiber.
Source: Original Guild adaptation inspired by a 2014 bariatric recipe compilation.
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