When planning weeknight meals, I am trying to make an effort to think ahead with the ingredients I am using and not be as wasteful. A few weeks ago, Paul was out of town on a business trip and I had dinner recipes all lined up for the week. It was great that I planned out meals, but I failed to take into consideration that I was cooking for just myself and ended up wasting so much food with the amount of leftovers after each meal. This week Paul was once again out of town for work, so I wanted to get crafty with my dinner ideas. I decided on a turkey teriyaki bowl one of the nights and wanted to work in the other half of the turkey package into another meal idea. I did a quick search on Pinterest and came across this recipe from Diethood for ground turkey enchiladas.
I made a few modifications to the recipe for preference and portion control, but the enchiladas turned out great! And I still had leftovers. Whenever I am cooking with protein it always looks like it won’t be enough food at the beginning. But when you add bell pepper, onions, and beans it is more than enough.
Recipe from Diethood – I added a few modifications for portions
Ingredients:
- 2 teaspoons olive oil
- 1 /2 white onion, diced
- 2 cloves garlic, minced
- 1/2 pound extra lean ground turkey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- Garlic salt and fresh ground pepper, to taste
- 2 tablespoons tomato paste
- 1/2 can black beans, rinsed well and drained
- 1/4 cup low sodium chicken broth
- 1 tablespoon of lime juice
- 3 (6-inch) flour tortillas
- 1/2 cup shredded sharp cheddar cheese
- 1 cup red enchilada sauce, divided
- Sliced green onions, for garnish
Instructions:
- Preheat oven to 400F.
- Grease a 6×6 baking dish with cooking spray and set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions and cook until softened
- 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.
- Remove from heat.
- 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 1/4 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.
- Optional: turn the oven to broil for the last 1-2 minutes
- Remove from oven and let stand few minutes.
- Garnish with green onions.
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xoxo Olivia
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