Description
A deliciously hearty enchilada recipe featuring ground turkey, black beans, and a blend of spices, topped with melted cheese.
Ingredients
Scale
- 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 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
- 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
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic to the onions and cook for 30 seconds until fragrant.
- Increase heat to medium-high and add the ground turkey. Brown the meat while breaking it apart with a wooden spoon, cooking for about 5-7 minutes until no longer pink.
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices and enhance their flavors.
- Add the drained black beans, drained diced tomatoes, and green chilies to the skillet. Reduce heat to medium-low and simmer for 5 minutes until the mixture thickens slightly.
- Preheat your oven to 375°F. Pour a thin layer of enchilada sauce (about ¼ cup) into the bottom of a 9×13-inch baking dish, spreading it evenly.
- Warm the tortillas briefly in the microwave for 20-30 seconds between damp paper towels to make them pliable. Fill each tortilla with approximately ⅓ cup of filling, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely to prevent drying out. Sprinkle the shredded cheese evenly on top and bake for 20-25 minutes until the cheese is bubbly and beginning to brown at the edges.
Notes
- This recipe works well with either red or green enchilada sauce.
- Feel free to add your favorite toppings such as avocado or sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg