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To make Turkey Black Bean Enchiladas, gather the following ingredients: - 1 lb ground turkey - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and 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 (for garnish) These ingredients create a delicious blend of flavors. The ground turkey gives a lean protein base. Black beans add fiber and depth. Corn brings sweetness and texture to the mix. Onion and garlic provide a savory foundation. The spices—cumin, chili powder, and smoked paprika—infuse each bite with warmth and complexity. You can use corn or flour tortillas based on your preference. Choosing the right enchilada sauce will enhance the dish. I recommend a red sauce for a classic taste or a green sauce for something fresh and zesty. Lastly, don’t forget the cheese! It melts beautifully and adds a creamy finish. Fresh cilantro on top brightens the dish and adds a pop of color. When you have everything ready, you will create a comforting meal that is both hearty and satisfying. Enjoy the process of cooking and savor the flavors as they come together! {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - In a large skillet over medium heat, add 1 pound of ground turkey. Cook until it turns brown and is no longer pink, about 5 to 7 minutes. - Next, add 1 small diced onion and 2 minced garlic cloves to the skillet. Sauté for another 3 to 4 minutes until the onion becomes soft and clear. - Stir in 1 can of rinsed and drained black beans and 1 cup of corn. - Add spices: 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Season with salt and pepper to taste. Cook for another 2 to 3 minutes until heated through. - Spread a thin layer of enchilada sauce on the bottom of a baking dish. - Take a tortilla and fill it with 2 to 3 tablespoons of the turkey mixture. Roll it up tightly and place it seam-side down in the baking dish. Repeat this with all the tortillas. - Pour the remaining enchilada sauce over the rolled tortillas. Then, sprinkle 1 cup of shredded cheese evenly on top. - Cover the dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden. - After baking, let the dish sit for a few minutes. Garnish with chopped cilantro before serving. For the best flavor in your turkey black bean enchiladas, use these spices: - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika These spices give your dish warmth and depth. You can also add salt and pepper to taste. Fresh ingredients will boost flavor. Use fresh corn when you can, but canned corn works too. Rinse and drain the canned black beans well for a cleaner taste. For the tortillas, warm them in a dry pan for a few seconds. This makes them easier to roll. If you use corn tortillas, they might break if cold. Flour tortillas are more forgiving. When baking, cover the dish with foil for the first part. This helps the cheese melt evenly. Remove the foil later for a bubbly, golden finish. Pair your enchiladas with sides for a full meal. A simple green salad or rice works great. You can serve about 2 enchiladas per person. This keeps the meal filling but not too heavy. Top with chopped cilantro for a fresh touch. Enjoy your flavorful dish! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor of your enchiladas. Customize Your Spices: Feel free to adjust the spices according to your taste preferences; add more chili powder for heat or more cumin for earthiness. Try Different Tortillas: Explore using different types of tortillas, such as whole wheat or spinach, for added flavor and nutrition. Make Ahead: These enchiladas can be assembled in advance and refrigerated before baking for a quick meal option during the week. {{image_2}} You can switch up the ground turkey in this recipe. Ground beef works well and adds a rich flavor. Chicken is another tasty option. Just make sure to cook it fully before mixing in other ingredients. For a vegetarian take, use lentils or mushrooms. These options add great texture and taste. The type of enchilada sauce can change the whole dish. Green sauce gives a bright, fresh flavor. Red sauce has a deeper, richer taste. You can also make your own sauce at home. Combine tomatoes, chiles, and spices for a tasty twist. Want to spice things up? Add jalapeños for some heat. You can also mix in bell peppers or spinach for extra veggies. When it comes to cheese, try pepper jack for a kick or stick to classic cheddar. Each cheese will give a different flavor profile, so feel free to experiment! Turkey black bean enchiladas last for about 3 to 4 days in the fridge. To store them properly, let the enchiladas cool down after cooking. Then, place them in an airtight container. You can also cover them tightly with plastic wrap or aluminum foil. This keeps them fresh and prevents them from drying out. To freeze enchiladas, let them cool completely first. Then, wrap each enchilada tightly in plastic wrap. After that, place them in a freezer-safe bag or container. This helps avoid freezer burn. Frozen enchiladas can last for up to 3 months. When you are ready to eat, you can reheat them. Preheat your oven to 350°F (175°C). Remove the plastic wrap and cover the enchiladas with foil. Bake for about 25-30 minutes until heated through. If you prefer, you can also reheat them in the microwave. Just place them on a microwave-safe plate and heat for 2-3 minutes, checking frequently. Enjoy your tasty meal! Yes, you can use wheat flour tortillas. They are soft and easy to roll. However, corn tortillas add a nice flavor and texture. I suggest trying both to see what you like best. To add spice, use more chili powder or add diced jalapeños. You can also try a spicier enchilada sauce. If you like heat, you can even sprinkle some cayenne pepper in the turkey mixture. These enchiladas pair well with rice and beans. You can also serve a fresh salad or some guacamole. Sour cream or salsa makes great toppings, too. Yes, you can make these enchiladas ahead. Assemble them and freeze before baking. Just cover well with foil. When ready, bake them from frozen, adding extra time to the cooking. Cheddar and Monterey Jack cheese are great choices. They melt well and add yummy flavor. You can mix different cheeses for a unique taste. Try adding some queso fresco for a fun twist! In this blog post, we explored how to make delicious Turkey Black Bean Enchiladas. We covered the key ingredients, step-by-step instructions, and important tips for great flavor and texture. You can customize them with various proteins and sauces to suit your taste. Remember, proper storage keeps your leftovers fresh. Enjoy these easy enchiladas any night of the week. With just a few simple changes, you can make them truly your own!

Turkey Black Bean Enchiladas

Delicious enchiladas filled with ground turkey, black beans, and spices, topped with cheese and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn (fresh or frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 8 tortillas (corn or flour)
  • 2 cups enchilada sauce (red or green)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • for garnish fresh cilantro, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, add the ground turkey. Cook until browned and no longer pink, about 5-7 minutes.
  • Add the diced onion and minced garlic to the skillet with the turkey. Sauté for another 3-4 minutes until the onion is translucent.
  • Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
  • Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a tortilla, fill it with 2-3 tablespoons of the turkey mixture, roll it up tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
  • Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese evenly on top.
  • Cover the dish with aluminum foil (to prevent sticking, spray foil with cooking spray). Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  • Remove from the oven and let it sit for a few minutes. Garnish with chopped cilantro before serving.

Notes

For a spicier version, add jalapeños or hot sauce.
Keyword black beans, enchiladas, Mexican, turkey