Adventures of Eating with dReJ: healthy, cheap, delicious

Tex Mex Goodiness!

Alright – this meal is in regular rotation for us, but it’s RJ’s own creation, and we change it up from time to time depending on what we feel like. But this time around, here is our ingredient list:

INGREDIENTS

1lb Turkey Brest (ground – choose a low fat version)
1 package of your favorite taco seasoning (opt for lower sodium if possible)
1/2 teaspoon olive oil
1 onion diced (red or yellow)
1 Bell Pepper diced
3 jalapenos diced (seeds and membrane removed, unless you want it hotter)
4oz mushrooms diced
2 teaspoons chopped garlic
1 teaspoon cumin
1 teaspoon chili pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can black beans (drained)
1/2 c fat free sour cream
8 flour Tortillas (choose a low carb or healthy version)
1 can enchilada sauce
1/2 c FatFree cheese (mexican blend)


So if there is something in their you don’t like – it’s an easy exchange. You can do black beans or pintos. You c an do different flavor seasonings, you can pick a different cheese or tortilla. Lots of ways to modify this to your liking!

Here’s how to make it:

Pre-heat oven to 350, pam spray a 9×13 inch baking dish

Cook ground turkey until brown in pan, then add taco seasoning.  Remove from heat and transfer to bowl

Heat oil in pan, then add next ten ingredients to pan (through ground pepper), and cook until the onions and peppers are soft.  Then transfer to same bowl as the meat.

Add beans and sour cream in the bowl, and mix thoroughly.

Fill the tortilla shells with 1/8th of the mixture, roll tightly and transfer to baking dish.

Shake the enchilada can before you open it! Otherwise, it may be a disappointment.  Pour sauce over all the exposed tortilla (don’t miss a spot) or they will dry out on you during baking.

Top with cheese, and back for 15-20 min (until cheese is melted and browning)

And there you go – yummy Tex Mex enchiladas for your belly. When we have calculated the calories on this (it obviously changes depending on what type of cheese, how fatty your ground turkey is, and so on) we have been able to keep it around 500 calories for 2 enchiladas.

We think this is a pretty awesome, flavorful rendition of a typically astronomical calorie laden meal.

Hope you enjoy it, too! If we’ve left out any information that would be helpful to you on this one – just send us a message or leave it in the comment box below! These also reheat VERY nicely!

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