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- 1 pound ground turkey - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (can be fresh or frozen) - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and black pepper, to taste - 8 small corn tortillas - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded cheddar cheese These ingredients come together to create a hearty, tasty dish. Ground turkey adds protein, while black beans give fiber and texture. The spices bring warmth and flavor, while the corn adds a sweet crunch. - Fresh cilantro leaves, for garnish - Sour cream, for serving (optional) Garnishes can elevate your dish. Fresh cilantro adds color and a burst of flavor. Sour cream adds creaminess and balances the spices. - Large skillet - Spatula - 9x13-inch baking dish - Microwave or dry skillet for warming tortillas These tools help make the cooking process easy and efficient. A large skillet is key for cooking the turkey and veggies. The baking dish is perfect for holding your rolled enchiladas. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This will get it hot and ready for baking. While the oven heats, gather your ingredients. You'll need ground turkey, black beans, corn, onion, garlic, and spices. Make sure the black beans are rinsed and drained. This helps remove extra sodium. Chop the onion and mince the garlic. This will add great flavor. In a large skillet, add the ground turkey. Cook it over medium heat. Use a spatula to break it apart. Brown the turkey for about 5-7 minutes until it is fully cooked. If there is extra fat, drain it from the skillet. Next, add the diced onion and minced garlic to the skillet. Stir often and cook until the onions are soft, about 3-4 minutes. Now, mix in the rinsed black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Cook this mixture for another 4-5 minutes. This helps all the flavors come together. Once done, remove the skillet from heat. To make the corn tortillas easier to roll, warm them first. You can wrap them in a damp paper towel and microwave for 30 seconds. Alternatively, heat them in a dry skillet for a few seconds on each side. Now, take one tortilla and add about 1/4 cup of the turkey and bean filling in the center. Roll the tortilla tightly, tucking in the ends. Place it seam side down in a greased 9x13-inch baking dish. Repeat this process with the remaining tortillas and filling. Once all are rolled, pour the enchilada sauce evenly over them. Make sure they are fully coated. Finally, sprinkle shredded cheddar cheese on top. Now, place the dish in the oven and bake for 20-25 minutes. Look for melted cheese that is bubbly and golden brown. After baking, take them out and let them cool for a few minutes. Enjoy the vibrant flavors of your Ground Turkey Black Bean Enchiladas! To keep your tortillas intact, warm them first. You can use a damp paper towel. Wrap the tortillas and microwave them for about 30 seconds. This makes them soft and easy to roll. If you prefer, heat them one by one in a dry skillet. Just a few seconds on each side works well. This simple step helps avoid tears and keeps your enchiladas neat. When you bake your enchiladas, set your timer for 20-25 minutes. This time is perfect for melting the cheese and making it golden. The sauce should bubble slightly around the edges. If you see this, your enchiladas are ready! Keep an eye on them to avoid overcooking. Overbaked enchiladas can dry out and lose their charm. To boost flavor, consider adding fresh herbs. Chopped cilantro or green onions work great. You can also use lime juice for a zesty kick. If you like heat, add diced jalapeños to the filling. Toasting your spices, like cumin and chili powder, in the skillet before adding other ingredients can deepen their taste. These little tweaks can make your enchiladas stand out. Pro Tips Use Fresh Ingredients: Fresh produce and quality spices enhance the flavor of your enchiladas, making them more vibrant and delicious. Customize Your Fillings: Feel free to add other vegetables like bell peppers or zucchini to the filling for extra nutrition and flavor variety. Make Ahead: You can assemble the enchiladas ahead of time and store them in the fridge overnight before baking for a quick weeknight dinner. Experiment with Toppings: Try different toppings like avocado slices, jalapeños, or a squeeze of lime for added zest and freshness when serving. {{image_4}} If you want to change the meat, ground chicken or beef works well. You can also use diced turkey for a different texture. For a lighter option, try ground chicken. It keeps the dish lean but tasty. If you prefer a plant-based choice, crumbled tempeh or lentils can fit nicely. These options still give you protein and flavor. For gluten-free tortillas, look for corn or almond flour varieties. Many brands offer great gluten-free choices. You can also use lettuce leaves for a fresh twist. This makes a fun and low-carb option. Make sure to check labels to avoid hidden gluten. Enjoy your enchiladas without worry! To make this dish vegetarian, replace ground turkey with black beans or mushrooms. They add texture and flavor. For vegan enchiladas, skip the cheese or use a dairy-free option. Nutritional yeast adds a cheesy taste without dairy. You can also load up on veggies like zucchini or bell peppers for more nutrition. These changes keep the dish hearty and satisfying. After cooking, let the enchiladas cool down for about 30 minutes. This helps stop the cooking process. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer them to an airtight container. Store them in the fridge. They will stay fresh for 3 to 4 days. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 15 to 20 minutes or until they are hot throughout. You can also microwave them. Place a few enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat for 1 to 2 minutes. If you want to save some for later, freezing works great. Let the enchiladas cool completely, then wrap each one tightly in plastic wrap. Place them in a freezer bag or container. They can stay in the freezer for up to 3 months. When you're ready to eat, thaw them overnight in the fridge and reheat as usual. Enjoy these tasty meals on busy days! Yes, you can make these enchiladas ahead of time. Prepare them up to the baking step. Once you assemble them, cover the dish tightly and store it in the fridge. Bake them when you are ready to eat. This can save you time on busy nights. If you don’t have enchilada sauce, try using salsa or a homemade sauce. You can blend diced tomatoes, chili powder, and cumin for a quick alternative. Another option is to use a creamy sauce. This will add a different twist to your enchiladas. To spice up your enchiladas, add diced jalapeños to the filling. You can also mix in more chili powder or a dash of hot sauce. If you like, sprinkle some crushed red pepper on top before baking. Adjust the spice to fit your taste. Yes, Ground Turkey Black Bean Enchiladas are a healthy choice. They use lean turkey and black beans, which are high in protein. The corn adds fiber and sweetness. You can also add veggies for more nutrients. Plus, you control the sauce and cheese amounts. You now have a clear path to make Ground Turkey Black Bean Enchiladas. We covered the main ingredients, cooking steps, and useful tips. You learned about variations to fit your needs, like vegetarian options and gluten-free tortillas. I also shared how to store and reheat leftovers. Remember, cooking should be fun! Don’t hesitate to experiment and make this dish your own. Enjoy happy cooking and delicious meals!

Fiesta Ground Turkey Black Bean Enchiladas

Delicious enchiladas filled with ground turkey, black beans, and cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and black pepper
  • 8 small corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro leaves
  • optional sour cream

Instructions
 

  • Preheat the Oven: Set your oven temperature to 375°F (190°C) to ensure it's ready for baking.
  • Cook Ground Turkey: In a large skillet, add the ground turkey and cook over medium heat, breaking it apart with a spatula. Brown the turkey for about 5-7 minutes until fully cooked. Drain excess fat from the skillet if necessary.
  • Saute Onions and Garlic: Add the diced onion and minced garlic into the skillet with the turkey. Stir frequently, cooking until the onions are translucent, approximately 3-4 minutes.
  • Combine Ingredients: Mix in the rinsed black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook the mixture for an additional 4-5 minutes until everything is heated thoroughly and flavors meld. Remove skillet from heat.
  • Warm the Tortillas: To make the corn tortillas more pliable, wrap them in a damp paper towel and microwave for approximately 30 seconds, or heat them one at a time in a dry skillet for a few seconds on each side until warm.
  • Assemble Enchiladas: Take one tortilla and place about 1/4 cup of the turkey and bean filling down the center. Roll the tortilla tightly, tucking in the ends, and place it seam side down in a greased 9x13-inch baking dish. Repeat this process with the remaining tortillas and filling.
  • Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled enchiladas to ensure they are fully coated. Then, sprinkle the shredded cheddar cheese generously on top.
  • Bake the Enchiladas: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
  • Garnish and Serve: Before serving, garnish the enchiladas with fresh cilantro leaves. Offer sour cream on the side for an extra creamy addition if desired.

Notes

Serve with sour cream and extra cilantro for garnish.
Keyword black beans, enchiladas, Mexican, turkey