Easy Southwest Ground Turkey Enchiladas
These are the best ground turkey enchiladas filled with black beans, red enchilada sauce and southwest spices. Serve with melted cheese and your favorite toppings for an easy, healthy weeknight dinner!
Servings: 4 people
Equipment
- 9x13 inch casserole dish
- Deep skillet or pan
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 lb ground turkey
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon EACH paprika, garlic powder, oregano
- 1/4 teaspoon pepper
- 1 teaspoon kosher salt
- 15 ounces (1 can) can black beans drained and rinsed
- 14.5 ounces (1 can) can fire roasted tomatoes
- 1 1/2 cups red enchilada sauce (we use homemade gluten-free enchilada sauce)
- 8-10 corn, grain free or flour tortillas
- 2 cups shredded Mexican cheese or vegan cashew queso
- Topping options: sliced radishes, pickled onion, avocado, sour cream (vegan), cilantro, red onion, jalapenos
Instructions
Make the filling
- Preheat the oven to 350°F and spray a 9x13 inch casserole dish with nonstick cooking spray and set aside.
- Heat the oil in a deep saute pan over medium heat. Once it’s hot add the onion and cook, stirring frequently, until softened. Add the 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.
Bake
- Place the tortillas on a microwave safe plate and cover them with a damp paper towel. Microwave them on high for 30 seconds then flip the stack over and microwave for another 30 seconds to make them softer and more pliable to work with.
- Spread 1/4 cup of the enchilada sauce in the bottom of the prepared baking dish.
- Fill each tortilla evenly with the ground turkey mixture and 1 cup of the shredded cheese then roll them up tightly and arrange them in a line on top of the enchilada sauce in the baking dish. Roll as many tortillas as you can with the filling that will fit in the dish. It was about 8-10 tortillas for us.
- Pour the remaining 1 1/4 cups of enchilada sauce evenly over the enchiladas and top with the remaining cup of shredded cheese. Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
- If you're using the vegan cashew queso, omit the cheese and pour the warm queso over the enchiladas after they're baked.
Video
Notes
- Paleo/whole30: swap the black beans for roasted sweet potatoes, use grain free tortillas and cashew queso.
- Dairy-free: omit the shredded cheese and use cashew queso.
- Gluten-free: opt for grain free tortillas, corn tortillas or gluten free flour tortillas.
- Make ahead: prepare the filling in advance and store in an airtight container then fill and bake the enchiladas when you're ready to eat.
- To store. Baked enchiladas can be stored in an airtight storage container in the fridge for up to 5 days.
- To reheat. Reheat enchiladas from the fridge on a baking sheet at 350°F until warmed through. You can also rewarm this recipe in the microwave.
- To freeze. Let the pan cool completely. Store leftovers in an airtight container for up to 3 months. Let thaw overnight in the refrigerator then follow steps to reheat.
Nutrition
Serving: 2enchiladas | Calories: 516kcal | Carbohydrates: 42.3g | Protein: 31.5g | Fat: 25.3g | Cholesterol: 89.5mg | Sodium: 1169.7mg | Fiber: 9.8g | Sugar: 3.6g