Turkey Black Bean Enchiladas

Turkey Black Bean Enchiladas (7 Points)

Ingredients: 1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles (found in Mexican aisle at grocery store)
14.5 oz can diced tomatoes
2 cloves garlic (I used jarred, chopped garlic)
1/4 cup chopped onion (my grocery store makes frozen for when I have no time, score)
1/4 cup chopped cilantro
1-2 tsp cumin
salt
8 (6-inch) corn tortillas (these are a bit brittle... you may want to moisten them up a bit before using)
1 cup low fat Mexican style shredded cheese
Nonstick cooking spray
Enchilada sauce (I use Old El Paso)

Directions: In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid. Preheat oven to 400 degrees.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, rice, cilantro or scallions if you wish. (Extra points) Makes 8 enchiladas.

*Recipe obtained from www.skinnytaste.com