Description
These Ground Turkey Black Bean Enchiladas are a flavorful, protein-packed Mexican-inspired dish featuring seasoned ground turkey, black beans, corn, and melted Mexican blend cheese, all wrapped in warm flour tortillas and baked in a rich enchilada sauce. Perfect for a family dinner or meal prepping, this recipe combines wholesome ingredients with vibrant spices for a comforting and satisfying meal.
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
Additional Main Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can enchilada sauce
- 8 flour tortillas (8-inch size)
- 2 cups shredded Mexican blend cheese
Garnishes and Optional
- 1/4 cup chopped fresh cilantro
- Sliced jalapeños (optional)
- Sour cream (optional), for serving
- Lime wedges (optional), for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes.
- Brown the Turkey: Add the ground turkey to the skillet. Break it up with a wooden spoon and cook until browned and cooked through, approximately 6 to 8 minutes.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes to allow the spices to infuse into the meat.
- Cook Vegetables: Add the chopped red bell pepper to the skillet and sauté for an additional 3 minutes until softened.
- Mix Beans and Corn: Stir in the drained black beans and frozen corn kernels, mixing well into the turkey mixture.
- Add Enchilada Sauce to Filling: Pour half of the enchilada sauce into the skillet, stirring to combine all ingredients thoroughly.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish and spread about 1/4 cup of enchilada sauce over the bottom.
- Assemble Enchiladas: Place a generous scoop of the turkey and bean mixture along the center of each tortilla. Sprinkle with shredded cheese, then roll up the tortilla to enclose the filling. 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 remaining shredded cheese evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes or until the cheese on top is golden and bubbly.
- Garnish and Serve: Remove from oven and let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro and sliced jalapeños if desired. Serve with a dollop of sour cream and lime wedges on the side.
Notes
- Use flour tortillas to prevent tearing when rolling and baking.
- For a spicier dish, include jalapeños inside the filling or on top as garnish.
- Black beans can be substituted with pinto beans if preferred.
- Make sure to cover the baking dish with foil during initial baking to keep enchiladas moist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free variation, substitute flour tortillas with corn tortillas, though they are more delicate.
