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Description
Enjoy these Ground Turkey Black Bean Enchiladas for a flavorful and easy weeknight dinner. This recipe combines lean ground turkey with hearty black beans, all wrapped in tortillas and smothered in a delicious enchilada sauce.
Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup enchilada sauce, divided
- 8 (6-inch) corn or flour tortillas
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: sour cream, avocado, cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
- Add black beans, diced tomatoes and green chilies, and corn to the skillet. Stir to combine and simmer for 5 minutes.
- Spread 1/4 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Warm tortillas slightly to make them more pliable. Fill each tortilla with about 1/2 cup of the turkey and bean mixture. Roll up and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let cool slightly before serving. Top with sour cream, avocado, and cilantro, if desired.
Notes
- For a spicier dish, add more cayenne pepper or use a spicier enchilada sauce.
- You can substitute ground chicken or beef for the ground turkey.
- To make ahead, assemble the enchiladas and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the baking time.
- For a vegetarian option, omit the ground turkey and add more black beans and vegetables.
- Use gluten-free tortillas to make this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg