Description
These Ground Turkey Enchiladas with Black Beans are the perfect weeknight dinner. They're saucy, cheesy, and loaded with lean ground meat and beans. Simple to make and absolutely irresistible.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 pound 93% lean ground turkey
- 1/2 medium yellow onion, diced
- 1 (4 ounce) can diced green chiles
- 1 (15 ounce) can black beans, rinsed and drained
- 8 large flour tortillas (regular or whole wheat)
- salt and pepper, to taste
- 2 cups easy homemade enchilada sauce or store-bought enchilada sauce
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat the oven. Preheat the oven to 350°F. Spray a 9 X 13 inch baking dish with oil. Set aside.
- Make the filling. Heat olive oil in a large skillet over medium heat. Add the onions and ground turkey. Season with salt and pepper. Cook, breaking up the meat, until cooked through, about 5 minutes. Stir in the green chiles, black beans, and 1/4 cup of enchilada sauce. Season with salt and pepper, to taste. Remove from heat.
- Assemble the enchiladas. Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish. On a large work surface, lay out a tortilla then spread 2 tablespoon of cheese down the center. Spread 1/2 cup of ground turkey filling over the cheese. Tightly roll up the tortilla, and place seam-side down in the baking dish. Repeat with the remaining tortillas. Evenly pour the remaining enchilada sauce over the top, and sprinkle with remaining cheese.
- Bake. Bake, covered with foil, for 15 minutes. Remove foil and bake for an additional 5 minutes until cheese is melted and sauce is bubbly.
- Serve. Let stand a few minutes before serving with your favorite toppings.
Notes
Serve warm, either as-is or with your favorite toppings. Optional toppings: sliced avocado, chopped fresh cilantro, sliced jalapeños, diced tomatoes, squeeze of lime, sliced green onion, chopped red onion, cooked corn, dollop of sour cream.
Store in an air tight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 enchilada
- Calories: 428
- Sugar: 2.6 g
- Sodium: 819.3 mg
- Fat: 21 g
- Saturated Fat: 7.5 g
- Carbohydrates: 35.2 g
- Fiber: 9.4 g
- Protein: 27 g
- Cholesterol: 59.4 mg