Description
A delicious, healthy twist on traditional enchiladas with ground turkey, black beans, and a savory enchilada sauce, all wrapped in tortillas and baked to perfection.
Ingredients
- 1 lb ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Olive oil for cooking
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat a little olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into crumbles as it cooks.
- Add the diced onion and minced garlic to the skillet with the turkey. Cook for 2-3 minutes until the onion softens.
- Stir in the black beans, cumin, chili powder, paprika, salt, and pepper. Cook for another 2-3 minutes until well combined and heated through.
- Spread a small amount of enchilada sauce in the bottom of a baking dish to prevent sticking.
- Fill each tortilla with the turkey and black bean mixture, then roll them up and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving, if desired.
Notes
- For a spicier version, add jalapeños or hot sauce to the turkey mixture.
- You can use corn tortillas for a gluten-free option.
- These enchiladas can be made ahead and stored in the refrigerator for up to 2 days before baking.