Turkey and black bean enchiladas

Wholemeal tortillas hold a turkey and black bean filling under smoky tomato sauce and melted cheese.

Makes 8 enchiladas · about 75 minutes

Ingredients

• 450 g lean turkey mince
• 1 × 400 g tin black beans, drained and rinsed
• 1 × 400 g tin diced tomatoes
• 1 mild green chilli, finely chopped
• 1 small brown onion, diced
• 4 garlic cloves, crushed and divided
• Handful of coriander leaves, chopped
• 2 tsp ground cumin, divided
• ¼ tsp ground chilli, or to taste
• 8 small wholemeal flour tortillas, about 15 cm across
• 115 g grated reduced-fat cheddar
• Olive oil spray, salt and pepper
• 350 mL tomato passata
• 180 mL reduced-salt chicken stock
• 15 to 30 mL chopped chipotle in adobo, to taste
• ½ tsp smoked paprika

Method

1. Soften half the garlic in a lightly oiled saucepan. Add the passata, stock, chipotle, smoked paprika and half the cumin. Simmer for 8 to 10 minutes.
2. Brown the turkey mince in a frying pan. Add the onion, remaining garlic, green chilli, ground chilli and remaining cumin. Stir in the beans, tomatoes and coriander. Simmer until the turkey mince reaches 75°C and the filling is thick enough to spoon into tortillas.
3. Heat the oven to 200°C conventional or 180°C fan-forced. Spread a little sauce in a 33 × 23 cm baking dish. Divide the filling between the tortillas, roll and place seam-side down.
4. Spoon the remaining sauce over the rolls and sprinkle on the cheese. Cover with foil and bake for about 25 minutes, until hot through. Uncover for the last 5 minutes if you want more colour.

Nutrition is estimated per serve (one enchilada) and varies with ingredient brands and portion size. Optional toppings and sides are excluded.