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- 1 pound 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 small corn tortillas - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded cheddar cheese - Fresh cilantro, for garnish - Sour cream, for serving (optional) Each serving of these enchiladas provides a healthy mix of protein, fiber, and flavor. Ground turkey offers lean protein, while black beans add fiber and nutrients. You will enjoy around 350 calories, 24 grams of protein, and 10 grams of fiber per serving. This meal is filling and nutritious, making it perfect for any night. You can easily swap some ingredients to fit your taste or diet. Here are a few ideas: - Use ground chicken or beef instead of turkey. - Swap black beans for pinto or kidney beans. - Try quinoa or rice instead of beans for a different texture. - Use whole wheat tortillas for extra fiber. - Substitute Monterey Jack cheese for cheddar if you prefer. - Add diced bell peppers for extra color and crunch. These substitutions help you customize the dish while keeping the taste delicious! {{ingredient_image_1}} First, set your oven to 375°F (190°C). This step is key. Preheating ensures even cooking. It allows the cheese to melt nicely and the tortillas to become warm and soft. You want that perfect, bubbly cheese on top. In a large skillet, cook 1 pound of ground turkey over medium heat. Stir it often until it turns brown, about 5 to 7 minutes. If there is fat, drain it out. Next, add 1 small diced onion and 2 minced garlic cloves. Stir these in until the onions are soft and clear, about 3 to 4 minutes. Now add 1 can of black beans, 1 cup of corn, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Season with salt and pepper too. Cook this mix for 4 to 5 more minutes, so all the flavors blend well. Once done, remove it from heat. To make the tortillas soft, wrap them in a damp paper towel. Microwave them for about 30 seconds. You can also heat them in a dry skillet for a few seconds on each side. Now, take one tortilla. Spoon about 1/4 cup of the turkey and bean mix down the center. Roll it up tightly and place it seam side down in a greased 9x13-inch baking dish. Repeat this with the rest of the tortillas and filling. Pour the enchilada sauce over the rolled enchiladas, covering them fully. Finally, sprinkle 1 cup of shredded cheddar cheese on top. Bake in the oven for 20 to 25 minutes until the cheese is bubbly and golden. Garnish with fresh cilantro before serving. If you like, add sour cream on the side. Enjoy your tasty meal! To make the best enchiladas, warm your tortillas. This helps them roll without tearing. I like to wrap them in a damp paper towel and microwave them. It only takes about 30 seconds. The filling needs to be tasty. Mix the ground turkey with spices well. Use cumin, chili powder, and smoked paprika for great flavor. Don’t overstuff the tortillas. About 1/4 cup of filling works best. This keeps them neat when rolling. One common mistake is skipping the sauce. Always cover the enchiladas with sauce before baking. This keeps them moist. Another mistake is using cold tortillas. Cold tortillas break easily. Always warm them first. Lastly, don’t rush the baking. Bake until the cheese is bubbly and golden. This means they’re done! Serve your enchiladas with fresh cilantro on top. It adds color and flavor. A side of sour cream also works well. You can add avocado slices for creaminess. For a crunch, try some tortilla chips. Pair with a simple salad for a fresh touch. Enjoy your meal with a cold drink, like iced tea or soda! Pro Tips Perfect Tortilla Technique: Warm your tortillas before filling to prevent them from cracking. A microwave or dry skillet works wonders! Customize Your Spice: Adjust the chili powder and cumin to suit your taste. If you like it spicier, consider adding diced jalapeños or a pinch of cayenne pepper. Cheese Choices: While cheddar is delicious, try using Monterey Jack or a Mexican cheese blend for a different flavor profile. Make Ahead: You can assemble the enchiladas a day in advance. Just cover them tightly in the fridge and bake when ready to serve! {{image_2}} You can easily make this dish meat-free. Replace the ground turkey with one can of extra black beans or a mix of your favorite beans. You can also add more veggies, such as bell peppers or zucchini. This will keep the flavor high and the dish filling. Want more heat? Add some diced jalapeños or a splash of hot sauce to the turkey mix. If you like smoky flavors, try adding chipotle peppers in adobo sauce. You can also use a spicy enchilada sauce to amp up the flavor. While cheddar is great, you can mix it up! Try Monterey Jack for a creamier taste. Or use pepper jack for a spicy kick. For a rich flavor, consider crumbled queso fresco. Each cheese brings its own twist to the enchiladas. To store leftovers, let the enchiladas cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to cover them well. This keeps the flavor fresh. If you have extra sauce, store it in a separate container. You can freeze the enchiladas for later use. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. Try to remove as much air as possible. These enchiladas can last in the freezer for up to three months. When you are ready to eat, thaw them overnight in the fridge. To reheat the enchiladas, you have a few options. The best method is the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover them with foil to prevent them from drying out. Heat for about 20 minutes or until hot. You can also use a microwave. Place them on a microwave-safe plate. Heat in 30-second intervals until warm. Enjoy your tasty meal! Yes, you can use other proteins. Ground chicken or beef works great too. You can even try shredded rotisserie chicken for a quick option. If you want a plant-based choice, use lentils or mushrooms. Each protein adds a new taste, so feel free to experiment! Making homemade enchilada sauce is simple. You need canned tomatoes, chili powder, cumin, garlic powder, and onion powder. Blend them together until smooth. Then, heat in a pot for about 10 minutes. This sauce can add a fresh twist to your dish! You can serve these enchiladas with a fresh salad or some rice. A side of guacamole or chips adds crunch too. Try serving sour cream and fresh cilantro on top for extra flavor. These sides make the meal fun and colorful! This blog post covered making delicious ground turkey black bean enchiladas. You learned about the key ingredients, healthy options, and how to swap items if needed. I shared step-by-step instructions for cooking, tips to avoid mistakes, and fun variations to try. Finally, we talked about storing leftovers and common questions. I hope this guide inspires you to create your tasty enchiladas at home! Enjoy cooking and sharing this dish with friends and family.

Fiesta Ground 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 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound 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
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro
  • for serving (optional) sour cream

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the ground turkey in a large skillet over medium heat until browned, about 5-7 minutes. Drain any excess fat if necessary.
  • Add onions and garlic to the skillet with the turkey, stirring until the onions become translucent, about 3-4 minutes.
  • Stir in black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 4-5 minutes until everything is heated through and well combined. Remove from heat.
  • Warm the tortillas: To make them pliable, wrap them in a damp paper towel and microwave for about 30 seconds, or heat in a dry skillet for a few seconds on each side.
  • Assemble the enchiladas: Take a tortilla, spoon about 1/4 cup of the turkey and bean mixture down the center, then roll it up tightly and place it seam side down in a greased 9x13-inch baking dish. Repeat with remaining tortillas and filling.
  • Pour enchilada sauce over the rolled enchiladas, ensuring they are fully covered. Sprinkle shredded cheddar cheese on top.
  • Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
  • Garnish with fresh cilantro before serving, and offer sour cream on the side.

Notes

Serve with sour cream and fresh cilantro for added flavor.
Keyword black beans, enchiladas, Mexican food, turkey