Description
As a busy mom, I know how challenging it can be to whip up a meal that pleases everyone. That’s why I love these Ground Turkey Black Bean Enchiladas! They’re not just a quick solution for a hectic weeknight; they’re also a delicious twist on a classic dish that your family will adore. With hearty ground turkey and protein-packed black beans, this recipe is both satisfying and nutritious. Plus, it’s easy to customize, making it perfect for picky eaters. Let’s dive into this culinary adventure that’s sure to impress your loved ones!
Ingredients
Scale
- 1 pound ground turkey
- 1 can (15 ounces) black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) green chilies
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 medium flour or corn tortillas
- 1 can (10 ounces) enchilada sauce (red or green)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 3 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add ground turkey and cook until browned, breaking it apart with a spatula.
- Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
- Add black beans, diced tomatoes, and green chilies. Stir to combine and let simmer for 5 minutes.
- Preheat the oven to 375°F (190°C).
- Spread ¼ cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
- Fill each tortilla with the turkey and black bean mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese evenly over the top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Feel free to customize the cheese blend to your preference.
- For a spicier kick, add jalapeños to the filling.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg