Turkey Black Bean Enchiladas

$To make Turkey Black Bean Enchiladas, you will need: - 1 lb ground turkey - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 8 tortillas (corn or flour) - 2 cups enchilada sauce (red or green) - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro, chopped You can swap some ingredients for fun. Try using ground chicken or blackened tofu instead of turkey for a different taste. If you want more heat, add jalapeños to the filling. Use sweet potatoes or zucchini in place of corn for a veggie boost. And for the sauce, any store-bought brand works well. You can even make your own sauce for a fresh flavor. When picking tortillas, think about what you like best. Corn tortillas give a classic taste. They are firm and hold the filling well. Flour tortillas are softer and easier to roll. If you want to make it gluten-free, look for corn or gluten-free flour options. Always check the package for freshness. A good tortilla should be pliable and not break easily. {{ingredient_image_2}} To start, preheat your oven to 375°F (190°C). This ensures your enchiladas bake perfectly. In a large skillet, add 1 pound of ground turkey. Cook it over medium heat for about 5 to 7 minutes. Break the meat apart with a spoon until it turns brown and is no longer pink. Next, add 1 small finely diced onion and 2 cloves of minced garlic. Cook these for 3 to 4 minutes. Stir occasionally until the onion looks clear and smells great. Then, stir in 1 can of rinsed black beans and 1 cup of corn. Next, add 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Season with salt and fresh cracked pepper to taste. Cook this mixture for 2 to 3 more minutes. Make sure it’s heated evenly and all flavors mix well. Now it’s time to assemble the enchiladas. Grab a baking dish and spread a thin layer of enchilada sauce on the bottom. This prevents the tortillas from sticking. Take an 8-inch tortilla and spoon 2 to 3 tablespoons of your turkey filling into the center. Roll it up tightly and place it seam-side down in the dish. Repeat this for all the tortillas until you fill the dish. After you have all the tortillas in place, pour the rest of the enchilada sauce over them. Make sure to cover them well. Then, sprinkle 1 cup of shredded cheese evenly across the top. This will melt beautifully in the oven. Cover the dish with aluminum foil. To avoid sticking, spray the foil lightly with cooking oil. Place the dish in your preheated oven and bake for 20 minutes. After this time, remove the foil. Bake for another 10 to 15 minutes. Wait until you see the cheese bubble and turn golden. Once done, take the enchiladas out and let them sit for a few minutes. This helps them set. Before serving, sprinkle fresh chopped cilantro on top. Enjoy your tasty Turkey Black Bean Enchiladas! To cook ground turkey just right, follow these simple steps. First, heat your pan on medium. Add the turkey and break it apart with a spoon. Cook for about 5 to 7 minutes. You want it browned and no longer pink. Stir often to avoid burning. This method keeps the turkey juicy and adds flavor. Cheese plays a big role in flavor. Cheddar gives a sharp taste, while Monterey Jack adds creaminess. You can also try pepper jack for a spicy kick. For a lighter option, use queso fresco or feta. Mix and match to find your favorite cheese blend. Seasonings make all the difference. Ground cumin adds warmth, while chili powder brings heat. Smoked paprika gives depth and a hint of sweetness. Don’t forget salt and pepper to taste! Feel free to add fresh herbs like cilantro or parsley for a burst of freshness. Adjust these spices to suit your taste buds. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutrition of your enchiladas. Customize Your Fillings: Feel free to add other ingredients like bell peppers, zucchini, or cooked rice for extra texture and flavor. Make Ahead: Prepare the enchiladas in advance and store them in the refrigerator. Bake them just before serving for a quick meal. Spice It Up: Adjust the spices according to your taste. Add more chili powder or diced jalapeños for a spicier kick. {{image_4}} You can make a tasty vegetarian version of turkey black bean enchiladas. Swap out the ground turkey for a mix of sautéed vegetables. Great options are bell peppers, zucchini, and mushrooms. Keep the black beans and corn for protein and texture. Use the same spices to keep the flavor strong. You can also add some spinach for extra nutrients. This dish stays colorful and filling without the meat. If you like heat, spice up your turkey black bean enchiladas. Add diced jalapeños or serrano peppers to the turkey mix while cooking. You can also increase the chili powder to two teaspoons. For a zesty kick, drizzle some hot sauce on top before serving. Consider using pepper jack cheese instead of cheddar for extra flavor. These enchiladas will give your taste buds a fun ride! For those who need gluten-free meals, you have options. Choose gluten-free tortillas made from corn or almond flour. Check the labels to ensure they are certified gluten-free. The rest of the recipe remains the same. You can enjoy all the flavors without worrying about gluten. This way, everyone can dig into these enchiladas without a care! To keep your Turkey Black Bean Enchiladas fresh, place them in an airtight container. Make sure to cool them down to room temperature first. Store them in the fridge for up to three days. This way, you can enjoy them again without losing flavor. Reheating enchiladas is simple. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Bake for about 15-20 minutes until they are hot. You can also use a microwave. Just place a single serving on a plate and heat for 1-2 minutes, checking halfway through. If you want to save some for later, freezing is a great option. Wrap each enchilada in plastic wrap, then place them in a freezer bag. They will stay fresh for up to three months. When you’re ready to eat, thaw them in the fridge overnight and reheat as mentioned above. Enjoy a quick and tasty meal anytime! Yes, you can use other meats. Ground chicken or beef are great swaps. For a lighter option, try shredded chicken. If you want a twist, pulled pork works well too. Just ensure the meat is cooked fully before mixing it with the beans. Leftover enchiladas can last about three to five days in the fridge. Make sure to keep them in an airtight container. If you want to keep them longer, freezing is a good option. They can last up to three months in the freezer. There are many great sides you can serve. Consider guacamole for creaminess. Sour cream adds a nice touch too. A fresh salad with lime dressing brightens the meal. You could also serve rice or corn for extra heartiness. You’ve learned how to make delicious turkey black bean enchiladas step-by-step. We covered essential ingredients, cooking tips, and even storage methods. Each part, from filling to baking, helps you create a tasty meal. Remember, you can try different meats or make them vegetarian! Keep these tips in mind to enhance flavors and store extras for later. Enjoy your cooking journey and share these recipes with family!$

Delicious enchiladas filled with ground turkey, black beans, and spices, topped with cheese and enchilada sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

1 lb ground turkey
1 can (15 oz) black beans, thoroughly rinsed and drained
1 cup corn
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 teaspoon smoked paprika
to taste salt and freshly cracked pepper
8 tortillas tortillas
2 cups enchilada sauce
1 cup shredded cheese
to taste fresh cilantro, chopped

Instructions

Begin by preheating your oven to 375°F (190°C) so it’s ready for the enchiladas once assembled.
In a large skillet, warm over medium heat. Add the ground turkey, breaking it apart with a spoon. Cook for about 5-7 minutes, or until the meat is browned and no longer pink.
Add the finely diced onion and minced garlic to the skillet with the turkey. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Stir in the rinsed black beans, corn, cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper. Cook for an additional 2-3 minutes, ensuring everything is heated through and well combined.
In a baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking. Take a tortilla, spoon 2-3 tablespoons of the turkey mixture into the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they're well covered. Sprinkle the shredded cheese evenly across the top, allowing it to melt beautifully during baking.
Cover the dish with aluminum foil (use a light spray of cooking oil on the foil to prevent sticking). Place it in the preheated oven and bake for 20 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Once cooked, remove the enchiladas from the oven and let them sit for a few minutes to set. Before serving, sprinkle fresh chopped cilantro on top for a vibrant touch.

Notes

Serve enchiladas in a warm dish, paired with a side of guacamole or sour cream, and perhaps a colorful salad for added freshness.

Keyword black beans, enchiladas, Mexican, turkey