Ingredients
For the Enchilada Sauce
- 1 teaspoon vegetable oil
- 1/2 cup sliced red onion
- 1 teaspoon minced garlic
- 1/2 cup vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (28-ounce) can crushed tomatoes, undrained
For the Filling
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1 cup finely chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 cup pinto beans, rinsed and drained
- 1/2 cup vegetable broth
- Juice of one lime
For the Enchiladas
- 12 (6-inch) corn tortillas
- 1 1/2 cups cheese, shredded Cheddar cheese
- sour cream, and chopped cilantro for garnish
Nutrition Information
Serving size: 21 ounces
Calories: 660
Carbohydrate: 65g (22%)
Protein: 42g (84%)
Total Fat: 31g (48%)
Saturated Fat: 12g (60%)
Trans Fat: 0g
Cholesterol: 120mg (40%)
Sodium: 1660mg (69%)
Dietary Fiber: 11g (44%)
Calcium: 45%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
To make the enchilada sauce, heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes. Add the remaining ingredients and bring to a boil, then turn the heat to simmer and cover the pot.
Cook the sauce for 10 minutes, then remove from the heat. Allow it to cool slightly before pouring the sauce into the container of a blender and blending on high until smooth. Set aside.
To make the filling, heat the oil in a large skillet over medium-high heat. Add turkey, onion and garlic and cook until browned. Add the spices, salt and tomato paste and cook for 3 minutes, stirring frequently.
Stir in the beans and broth and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for another 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the lime juice.
Preheat the oven to 375° F.
To assemble the enchiladas, wrap the tortillas in damp paper towels and microwave for 1 minute. Place one tortilla on a flat work surface and place a heaping tablespoon of the filling at one end of the tortilla. Roll up tightly, jelly-roll style. Repeat with remaining tortillas and filling mixture.
Spread a half cup of the sauce in the bottom of a 13 x 9-inch baking dish. Arrange the enchiladas, seam side down, in the prepared dish. Pour the remaining sauce over the enchiladas, then top evenly with the shredded cheese.
Bake the enchiladas for 25 minutes or until they are bubbly and the cheese is melted. Let stand for 10 minutes, then sprinkle with chopped cilantro and top with sour cream.
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