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Ground Turkey Black Bean Enchiladas Recipe

Ground Turkey Black Bean Enchiladas Recipe
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★★★★★

5.3 from 15 reviews

This Ground Turkey Black Bean Enchiladas recipe offers a flavorful, protein-packed meal with a perfect blend of spices, black beans, and melty cheese wrapped in soft tortillas and baked in tangy enchilada sauce. A delicious and wholesome dish ideal for weeknight dinners or casual get-togethers.

Ingredients

Scale

Protein & Beans

  • 1 pound ground turkey
  • 1 can (15 ounces) black beans, drained and rinsed

Vegetables & Flavorings

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (4 ounces) green chilies

Spices & Oil

  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Other

  • 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

  1. 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 an additional 30 seconds until fragrant. Add the ground turkey, breaking it apart with a spatula, and cook until browned and cooked through. Season the mixture with chili powder, cumin, smoked paprika, salt, and black pepper. Then stir in the black beans, drained diced tomatoes, and green chilies, combining everything well. Let the filling simmer for about 5 minutes to blend the flavors.
  2. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread ¼ cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking. Lay out each tortilla and evenly fill them with the turkey and black bean mixture. Roll each tortilla tightly and place them seam-side down in the baking dish. Once assembled, pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Finally, sprinkle the shredded cheese evenly over the top of the dish.
  3. Bake and Serve: Cover the baking dish with aluminum foil to keep the enchiladas moist and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is fully melted and bubbly. Remove from the oven and garnish with fresh cilantro. Serve hot with lime wedges on the side for a burst of citrus flavor.

Notes

  • Use either flour or corn tortillas depending on your preference or dietary restrictions.
  • For a spicier dish, add diced jalapeños or use spicy enchilada sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • To make this dish gluten-free, be sure to use corn tortillas and check that the enchilada sauce does not contain gluten.
  • You can substitute ground turkey with ground chicken or lean ground beef if preferred.

Nutrition

Keywords: ground turkey enchiladas, black bean enchiladas, easy enchilada recipe, healthy Mexican dinner, baked enchiladas

Find it online: https://thehungrymason.com/ground-turkey-black-bean-enchiladas-recipe/