Turkey And Black Bean Enchiladas

1. 1

   Preheat oven to 425u00b0. In a small bowl, mash 1 can black beans; set aside. In a

2. 2

   , cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through.

3. 3

   Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray.

4. 4

   Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425u00b0. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.