Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Use canned beans to make this dish in a snap. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
For a healthier spin on classic enchiladas, this dish stuffs reduced-fat sour cream, diced turkey, reduced-fat shredded Swiss cheese and roasted red peppers into corn tortillas and bakes them until bubbly.
These have the perfect combination of flavors and taste absolutely delicious! They do have a little kick to them, so if you don’t like things spicy make sure to take out the chili powder and cumin.
