Description
These Ground Turkey Black Bean Enchiladas are a flavorful and hearty Mexican-inspired dish featuring seasoned ground turkey, black beans, and corn wrapped in flour tortillas, topped with a rich enchilada sauce and melted Mexican blend cheese. Baked to perfection, this family-friendly meal offers a balanced blend of protein and vegetables, perfect for dinner.
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
- 1 cup frozen corn kernels
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Canned Goods
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can enchilada sauce
Other Ingredients
- 8 flour tortillas (8-inch size)
- 2 cups shredded Mexican blend cheese
- 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 Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes.
- Cook Ground Turkey: Add ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked through, approximately 6 to 8 minutes.
- Add Spices: Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to infuse the meat mixture.
- Sauté Bell Pepper: Add chopped red bell pepper to the skillet and continue sautéing for about 3 minutes until softened.
- Add Beans and Corn: Stir in drained black beans and frozen corn kernels, mixing thoroughly with the turkey mixture.
- Mix in Enchilada Sauce: 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. Spread about 1/4 cup of enchilada sauce evenly over the bottom to prevent sticking and add flavor.
- Assemble Enchiladas: Place a generous scoop of the turkey and bean mixture in the center of each tortilla. Sprinkle some shredded cheese on top, then roll up tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Add Remaining Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the top evenly with the remaining shredded cheese.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and melt the cheese.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 5 to 10 minutes or until the cheese on top is golden and bubbly.
- Garnish and Cool: Remove from oven and let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro and sliced jalapeños if desired.
- Serve: Serve the enchiladas warm with optional sides of sour cream and lime wedges for a fresh finishing touch.
Notes
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- Use corn tortillas instead of flour tortillas to make this recipe gluten-free.
- Adjust the amount of chili powder or add extra jalapeños to increase the spiciness.
- For a vegetarian version, omit the turkey and add more beans and vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
