Best Turkey And Black Bean Enchilada Casserole Recipes

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Turkey and Black Bean Enchilada Casserole image

When I don't feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What's even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. -Kristine Fretwell, Mission, British Columbia

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained
1-1/2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend, divided
Optional: Shredded lettuce, chopped tomatoes, plain Greek yogurt and chopped fresh cilantro

Steps:

Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.

Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 853mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Turkey and Black Bean Enchilada Casserole image

This enchilada casserole gets its super-hearty appeal from ground turkey breast and black beans. Sprinkle with cheese and cilantro for the win.

Provided by My Food and Family

Categories Home

Time 3h10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 lb. extra-lean 99% fat-free ground turkey breast
1 small onion, chopped
1 tsp. chipotle chile pepper powder
1/2 tsp. ground cumin
1 can (15.5 oz.) no-salt-added black beans, rinsed
1 can (4 oz.) chopped green chiles, undrained
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. flour
1/4 tsp. garlic powder
8 corn tortillas (6 inch)
1 can (10 oz.) green enchilada sauce
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup chopped fresh cilantro

Steps:

Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
Mix sour cream, flour and garlic powder until blended.
Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 24 g