Description
These Ground Turkey Black Bean Enchiladas are a flavorful and hearty Mexican-inspired dish featuring seasoned ground turkey, black beans, corn, and a blend of spices wrapped in flour tortillas, smothered in enchilada sauce, and topped with melted cheese. Perfectly baked to golden perfection, they make a comforting meal ideal for family dinners or casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pantry Items
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can enchilada sauce
- 1 cup frozen corn kernels
- 8 flour tortillas (8-inch size)
- 2 cups shredded Mexican blend cheese
Garnishes & Optional
- 1/4 cup chopped fresh cilantro
- Sliced jalapeños (optional)
- Sour cream (optional), for serving
- Lime wedges (optional), for serving
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Cook ground turkey: Add ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes.
- Add spices: Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes to let the spices infuse the turkey mixture.
- Sauté red bell pepper: Add chopped red bell pepper to the skillet and sauté for 3 more minutes until softened.
- Mix beans and corn: Stir in drained black beans and frozen corn kernels, mixing thoroughly with the turkey mixture.
- Add enchilada sauce to filling: Pour half of the enchilada sauce into the skillet, stirring well to combine all ingredients evenly.
- Prepare baking dish: Lightly grease a 9×13-inch baking dish and spread about 1/4 cup of enchilada sauce over the bottom to prevent sticking.
- Assemble enchiladas: Place a generous scoop of the turkey and bean mixture down the center of each tortilla. Sprinkle some shredded Mexican blend cheese on top, then roll the tortillas tightly. Place them seam-side down in the prepared baking dish.
- Add sauce and cheese topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 5 to 10 minutes until the cheese is bubbly and golden brown.
- Garnish and cool: Remove from oven and allow the enchiladas to cool slightly. Garnish with chopped fresh cilantro and sliced jalapeños if desired.
- Serve: Serve warm with optional sour cream and lime wedges on the side for an extra burst of flavor.
Notes
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Adjust the spice levels by adding more or less chili powder and jalapeños according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a vegetarian version, substitute the ground turkey with extra beans or sautéed vegetables.
- Make sure to drain and rinse the black beans well to reduce sodium content.