Husband loved it and toddler devoured it! Mexican is a staple in our home, however, I could not find a healthier, protein rich, version for enchiladas. Here is a recipe to balance the desires of my husband and my 3 year old.
In a skillet, cook the ground turkey (or chicken) with cumin, garlic, chili powder and cilantro. Once lightly cooked through, add the drained/rinsed black beans. Cook on medium heat until beans are heated through. (May add 1/4 cup of water to keep mixture moist). While burrito mixture is cooking, start on the sauce.
In a saucepan, melt butter. Stir in flour until a smooth; gradually stir in water. Bring to a light boil; cook and stir for 3 minutes or until thickened. Add the tomato sauce, chili powder, bouillon, and cumin. Simmer, uncovered, for 5 minutes or until thickened. Stir occasionally. Lightly greased (olive oil worked well) 13-in. x 9-in. x 2-in. baking dish; set aside.
Place flower tortillas between two damp paper towels and heat in the microwave for 30 seconds, just enough to warm them. Place mixture in the center of the tortilla (here is where you can add a few jalapeños in the center) and roll, no need to close the ends. Place burritos in the pan with the overlapped end down.
Once all burritos are in the pan, pour sauce over the burritos. Sprinkle with cheese. Top olives and onions, if desired. Bake, uncovered, at 350 degrees F for 20 minutes, until heated through and cheese is melted.