Saturday, September 13, 2014

Turkey Black Bean Butternut Squash Enchiladas

Turkey Black Bean Butternut Squash Enchiladas
1 lb lean, ground turkey
1 cup diced onion
1 can rotel (undrained)
1 cup black beans (rinsed and drained)
1 1/2-2 cups cooked and cubed squash
tsp cumin
tsp onion powder
tsp garlic salt
1/2 tsp chili powder
tsp minced garlic
corn or whole grain tortillas
1 can enchilada sauce
light shredded cheese
1.)  Preheat oven to 375 degrees and place approximately 1/4 cup of enchilada sauce on bottom of a 9x13 baking dish. 
2.)In a skillet, brown ground turkey.  Stir in onion, rotel, and all spices including minced garlic.
3.)  Let simmer for 4-5 minutes; gently stir in black beans and cubed squash.
4.) Fill each tortilla with 2-3 tablespoons of meat mixture, roll and place seam side down in baking dish.  Repeat until all remaining mixture is used.
5.)  Pour remaining enchilada sauce evenly over enchiladas, sprinkle with a light layer of cheese and bake uncovered for 25-30 minutes.
*top with fresh cilantro, green onion, avocado and a dollop of nonfat greek yogurt!*

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