Turkey and Black Bean Enchiladas

Here's an example of morphing a recipe.  The original was done by Gina and looked incredible!

But, me and my family won't eat many of the ingredients.  So I modified.  I left enough filling out for another complete enchilada and my two toddlers split the filling.  The enchilada itself is too messy for them to really eat, but the filling was perfect served with corn and whole grain rice.  They both had seconds & were so quiet during the meal.  A testimony to success.  That and my husband eating 2, claiming to be stuffed and asking for it to make a repeat appearance on our menu! 

And now, with pictures!  I didn't get one before we eat, but here are the leftovers.  Definitely enough for a lunch (3 were leftover, 2 for him & 1 for me).  I get asked about how I've lost weight a lot and this is the key- portion size.  And filling our diet with (excuse the pun) filling, wholesome foods that don't leave you hungry an hour later.  Check out the fiber in this dish as an example! 

Additionally (I know, get to the recipe already!), I have many friends going through deployments.  This would be an extremely simple dish to freeze for yourself for quick dinners during the week.  Freeze portions of the enchilada and sauce separately (ziploc bags in regular sandwich bag size then in snack size for the sauce) and stick in the fridge the night before to thaw.  Healthy dinner for one!  You could also freeze the filling for quick toddler meals.

Turkey & Black Bean Enchiladas
Servings: 7
Total Cooking Time: 1 hour

Ingredients:
Filling:
1 lb extra lean (93%) ground turkey
15.5 oz low sodium black beans
1/2 c low fat or fat free chicken broth
1/4 cup tomato paste
2 cloves garlic
1/2 tsp onion powder
1.5 tsp cumin
1/4 tsp kosher salt
7, large La Tortilla Factory Whole Wheat High Fiber Low Carb Tortillas
1 cup Weight Watchers Mexican Style Shredded Cheese
Nonstick cooking spray

Sauce:
2 cloves garlic minced
1 can tomato sauce (calculated with normal, would prefer low sodium)
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup low fat or fat free chicken broth
kosher salt & fresh pepper to taste (calculated without)

Directions:
Preheat over to 400 degrees F.

For sauce:
In a sauce pan, saute 2 cloves garlic with cooking spray & onion powder for about 4 minutes. Add spices, chicken broth & tomato sauce. Bring to boil. Set aside.

For filling:
Brown turkey in a large skillet and season with salt. Add onion powder, garlic, black beans (drained & rinsed), cumin, tomato paste, chicken broth & chili powder. Mix well and simmer on low for about 10 minutes.
Wrap 1/2 cup of filling in an enchilada. Place seam down in greased 9x13 baking dish. Repeat. Pour sauce over enchiladas and top with cheese. Bake, covered with aluminum foil for about 20 minutes, removing cover with 5 minutes remaining. Serve warm with choice of sides.

NI: 298 cals, 10 g fat, 55 mg chol, 1,154 mg sodium, 38 g carbs, 17 g fiber, 30 g protein