Ingredients

•   Nonstick cooking spray
• 2  to 2-1/2 cups shredded cooked turkey
• 1  16-oz. can whole cranberry sauce
• 1  15-oz. 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  tsp. ground cumin
• 1/2  tsp. salt
• 1/2  tsp. ground black pepper
• 8  7- to 8-inch whole wheat or regular flour tortillas
• 1  tsp. bottled hot pepper sauce

Directions

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.