Zucchini and Turkey Enchiladas

Makes 6 servings (2 enchiladas per serving)

Ingredients

  • 2 tsp. vegetable oil
  • 1 lb. ground turkey
  • ½ cup onion, diced
  • 1 cup red pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • 2 tsp. oregano
  • 1 ½ cups red enchilada sauce
  • 1 can black beans, no salt added, drained and rinsed
  • ½ cup frozen corn
  • 4 large zucchinis
  • 1 cup shredded Monterey jack cheese

 

Preparation

  1. Preheat oven to 350 °F.
  2. Heat oil in a pan and add turkey. Once halfway cooked, add onions, peppers and garlic.
  3. Once the turkey is cooked through and the vegetables begin to soften, add the cumin, chili powder and oregano and cook for 2 more minutes.
  4. Stir in 1 cup of enchilada sauce, black beans and corn and remove from heat.
  5. Use a Y peeler, or a mandolin and slice long strips of zucchini as thin as you can.
  6. Layer three zucchini slices to overlap slightly and add ¼ cup of turkey filling, roll the zucchini and place into a baking dish.
  7. Pour the remaining enchilada sauce over the zucchini rolls and sprinkle the cheese.
  8. Bake for 20 minutes. Garnish with Greek yogurt, or sour cream and cilantro.
  9. Serve and Enjoy!

 

Nutritional analysis per serving: 297 calories, 11 g fat, 31 g protein, 22 g carbohydrate (16 g available carbohydrate), 6 g fibre, 502 mg sodium

My Viva Plan Servings: 1 grains and starch, 3 proteins, 2 vegetables, 0 fruit, 1 fat, 0 dairy