1 package medium/large whole wheat tortillas (6)
1 lb ground turkey (or beef or chicken)
1 small yellow onion, diced
1 bell pepper, diced
1 package taco seasoning (about 3 tbsp)
1/2 cup frozen corn (or more)
1 can black beans, rinsed and drained
shredded cheddar cheese
1/4 cup salsa (optional)
1 (4oz) can green chiles (optional)
1 jar tomato sauce
Preheat oven to 400 F. Brown the ground meat, onions and peppers in a large skillet over medium heat until cooked through. Add taco seasoning and stir until meat is coated. Add corn, beans, green chiles and salsa (if not using salsa add a few tablespoons of tomato sauce to coat everything.) Take skillet off heat and stir in shredded cheese.
Lightly spray a 9x13 glass pan with cooking oil. Spread a bit of sauce on the bottom of the pan in a thin layer. Place some of the meat mixture in the middle of a tortilla, roll it up, tuck in both ends and place in the pan, seam down. Repeat with each tortilla. Pour remaining tomato sauce on top of the tortillas. Bake uncovered for 20-25 minutes or until enchiladas are heated through and slightly crispy around the edge of the pan.