What you’ll need:
8 low-carb organic whole wheat tortillas
3/4 of a lb. lean ground turkey
1/2 medium white onion, diced
1/2 cup mushrooms
1/4 black beans
Green chile enchilada sauce (we used the brand Frontera)
3/4 cup monterey jack cheese
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. cumin
Salt and pepper to taste
Prepare ground turkey, onions, mushrooms, seasonings and spices on medium high heat until meat is just about cooked through. Add black beans to mixture, and continue to cook for about another two minutes. Remove meat mixture from heat.
Place about 1/3 of your enchilada sauce on the bottom of your pan (we used a 13×9 glass baking dish). Optional: Microwave your tortillas for about 30 seconds to make them more pliable. Fill each tortilla with an even amount of your meat mixture and slowly roll tortilla over the mixture. Lay tortillas seam side down in your dish to prevent from unrolling.
Add remaining enchilada sauce over tortillas and sprinkle cheese on top. Bake for about 15-20 minutes at 400 degrees. Absolutely delicious and not a gut-buster!
Special thanks to Ortega for posting our photo on their Facebook page!