Description
These Ground Turkey Black Bean Enchiladas are a flavorful and wholesome Mexican-inspired dish featuring a savory filling of ground turkey, black beans, and aromatic spices, all wrapped in soft tortillas, topped with enchilada sauce and melted cheese, then baked to bubbly perfection. Perfect for a satisfying weeknight dinner with a fresh cilantro and lime garnish.
Ingredients
Scale
For the Filling:
- 1 pound ground turkey
- 1 can (15 ounces) black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) green chilies
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For Assembling and Baking:
- 8 medium flour or corn tortillas
- 1 can (10 ounces) enchilada sauce, red or green
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey and cook until browned, breaking it apart with a spatula. Season by stirring in chili powder, cumin, smoked paprika, salt, and black pepper. Finally, add the black beans, drained diced tomatoes, and green chilies. Stir to combine and let the mixture simmer for 5 minutes to blend the flavors.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread ¼ cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking. Fill each tortilla with a generous amount of the turkey and black bean filling, roll them tightly, and place seam-side down in the baking dish. Once all tortillas are assembled, pour the remaining enchilada sauce evenly over the top, then sprinkle the shredded cheese evenly over the sauce-covered tortillas.
- Bake and Serve: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 5 minutes or until the cheese is melted, bubbly, and slightly golden. Remove from the oven, garnish with fresh cilantro, and serve warm with lime wedges on the side for squeezing over the enchiladas to add a bright, fresh finish.
Notes
- You can use either flour or corn tortillas depending on preference or dietary needs.
- If you prefer a spicier dish, add chopped jalapeños or increase the chili powder.
- To make this recipe gluten-free, ensure the tortillas and enchilada sauce are certified gluten-free.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a vegetarian option, substitute ground turkey with additional beans or cooked vegetables.
Nutrition
- Serving Size: 1 serving (approximately 2 enchiladas)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg
