Saute diced onion in olive oil and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant.
Add the ground turkey, chili powder, cumin, paprika, oregano, salt and pepper and cook to break up the turkey until no pink remains, about 5 minutes.
– Pour in the can of fire roasted tomatoes and black beans and stir to combine then remove the mixture from the heat.
Microwave the tortillas on high for 30 seconds. Fill each tortilla evenly with the ground turkey mixture and 1 cup of the shredded cheese.
Roll them up tightly and arrange them in a line on top of enchilada sauce. Pour enchilada sauce on top and sprinkle with cheese. Bake at 350°F for 15-20 minutes.