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- Nonstick cooking spray
- 2 - 2 1/2 cups shredded cooked turkey
- 1 16 ounce can whole cranberry sauce
- 1 15 ounce can black beans, rinsed and drained
- 1 1/2 cups bottled salsa
- 1 cup shredded colby and Monterey Jack cheese (4 oz.)
- 1/2 cup dairy sour cream
- 3 green onions, sliced
- 1/4 cup snipped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 7 - 8 inches whole wheat or regular flour tortillas
- 1 teaspoon bottled hot pepper sauce
1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper. Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.
2. For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 406,
- Fat, total (g) 12,
- chol. (mg) 45,
- sat. fat (g) 6,
- carb. (g) 57,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 18,
- pro. (g) 22,
- vit. A (IU) 486,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 963,
- Potassium (mg) 337,
- calcium (mg) 182,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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