Turkey And Black Bean Enchiladas

• 2 cans (15 ounces each) black beans, rinsed and drained, divided
• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 can (15 ounces) enchilada sauce, divided
• 1 cup shredded reduced-fat Mexican cheese blend, divided
• 8 whole wheat tortillas (8 inches), warmed

1. Preheat oven to 425u0b0. In a small bowl, mash 1 can black beans; set aside. In a
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. 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. 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 425u0b0. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

black beans, turkey, green pepper, onion, enchilada sauce, cheese blend, tortillas

Taken from www.tasteofhome.com/recipes/turkey-and-black-bean-enchiladas/ (may not work)