Turkey and Black Bean Enchiladas

For my birthday, Mary Ellen (Ben's mom) got me a cookbook (Taste of Home Cooking School Cookbook), and this is the first recipe that I've tried out of it, and the family approved! Everyone loved it! It was nice and easy and didn't take too long either! 

Turkey and Black Bean Enchiladas 

makes 8 servings

Ingredients: 

• 2 cans black beans, rinsed and drained, divided
• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 can enchilada sauce 
• 1 cup shredded Mexican cheese
• 8 tortillas 

Directions: 

1. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining can of beans, half of the enchilada sauce and 1/2 cup cheese; heat through. 
2. Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place seam side down in two 11-in. x 7-in. baking dishes coated with cooking spray. 
3. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 425 degrees for 15-20 minutes or until heated through. 

I served them with a simple mexican rice side dish. You can find different kinds at grocery stores.

YUMMMM!!!