Ground Turkey Black Bean Enchiladas

Why You’ll Love This Recipe

Ground Turkey Black Bean Enchiladas are a healthier twist on the classic Mexican dish, offering a delicious combination of lean ground turkey, protein-packed black beans, and savory enchilada sauce wrapped in soft tortillas. They are filling, flavorful, and perfect for weeknight dinners or gatherings. These enchiladas are easy to make, customizable, and a great way to sneak in more vegetables and lean protein.

Ingredients

flour tortillas
ground turkey
black beans (canned or cooked)
onion (diced)
garlic (minced)
green chilies (diced)
corn kernels (optional)
shredded cheese (cheddar or Mexican blend)
enchilada sauce
olive oil
chili powder
ground cumin
salt and pepper
fresh cilantro (optional for garnish)

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
3. Add the ground turkey to the skillet, breaking it up as it cooks. Season with chili powder, cumin, salt, and pepper. Cook until the turkey is browned and cooked through.
4. Stir in the black beans, green chilies, and corn (if using). Let the mixture simmer for 5 minutes to combine the flavors.
5. Warm the tortillas in the microwave for about 30 seconds to make them pliable. Spoon about ¼ cup of the turkey-bean mixture onto each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
6. Pour the enchilada sauce over the rolled tortillas, making sure they’re evenly covered. Sprinkle the shredded cheese on top.
7. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it rest for 5 minutes. Garnish with fresh cilantro if desired.

Servings and Timing

This recipe serves 4-6 people.
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add diced bell peppers or zucchini for extra vegetables.
• Use ground chicken or beef instead of turkey for a different flavor.
• Swap the black beans for pinto beans or kidney beans.
• Try using whole wheat tortillas for a healthier alternative.

Storage/Reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the unbaked enchiladas for up to 3 months. Thaw in the fridge overnight before baking.
To reheat, warm individual portions in the microwave or bake in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking.

Can I use a different type of meat?
Absolutely! You can substitute the ground turkey with ground beef, chicken, or even plant-based ground meat for a vegetarian option.

Can I make these enchiladas spicy?
Yes, feel free to add extra chili powder, cayenne pepper, or diced jalapeños to increase the heat.

Can I use homemade enchilada sauce?
Yes, homemade enchilada sauce works just as well as store-bought. Make sure it’s your desired flavor and spice level.

What type of cheese works best?
A Mexican blend of shredded cheese or cheddar works great for these enchiladas, giving them a melty, flavorful finish.

Conclusion

Ground Turkey Black Bean Enchiladas are a wholesome, delicious dinner that combines lean protein, fiber, and rich flavors all wrapped in a warm tortilla. Whether you’re feeding a family or meal prepping for the week, these enchiladas are sure to become a go-to recipe in your kitchen.

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