Ground Turkey Black Bean Enchiladas
1 large yellow onion, diced
1 pound extra lean ground turkey
1/2 teaspoon ground cumin, or to taste
1/2 teaspoon chili powder, or to taste
salt and fresh ground pepper, to taste
2 tablespoons tomato paste
1 can black beans, rinsed well and drained
1/2 cup low sodium chicken broth
12 (6-inch) low carb flour tortillas
1/2 cup low fat shredded sharp cheddar cheese
1/2 cup shredded Monterrey Jack cheese
1 1/2 cups red enchilada sauce, divided
thinly sliced green onions, for garnish
light sour cream, for serving
Grease a 13x9 baking dish with cooking spray and set aside.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onions and cook for 2 minutes.
Stir in garlic and continue to cook for 30 seconds.
Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper.
Continue to cook for 5 minutes, or until browned, stirring frequently.
Stir in tomato paste until well incorporated.
Stir in beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently.
Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla.
Roll up the tortilla and set aside.
Repeat with remaining tortillas and ground turkey mixture.
Spread 1/2 cup enchilada sauce on the bottom of previously prepared baking sheet.
Arrange rolled up tortillas seam side down over the enchilada sauce.
Pour remaining sauce over enchiladas and top with cheeses.
Bake for 18 to 20 minutes, or until hot and bubbly.
Remove from oven and let stand few minutes.
Garnish with sour cream and green onions.