Description

These Easy Southwest Ground Turkey Enchiladas are a flavorful and satisfying dish featuring a seasoned ground turkey and black bean filling, wrapped in soft tortillas, and baked with enchilada sauce and melted cheese. Perfect for a comforting weeknight dinner, they can be customized with vegan or gluten-free options and topped with fresh garnishes for added zest.

Ingredients

Scale

Filling

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 paprika
1 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon pepper
1 teaspoon kosher salt
15 ounces (1 can) black beans drained and rinsed
14.5 ounces (1 can) fire roasted tomatoes

Enchiladas

1 1/2 cups red enchilada sauce (homemade gluten-free recommended)
8-10 corn, grain free or flour tortillas
2 cups shredded Mexican cheese or vegan cashew queso

Toppings (optional)

Sliced radishes
Pickled onion
Avocado
Sour cream (vegan option available)
Cilantro
Red onion
Jalapenos

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Instructions

Preheat and prepare pan. Preheat the oven to 350°F and spray a 9×13 inch casserole dish with nonstick cooking spray. Set aside.
Cook onion and garlic. Heat the avocado or olive oil in a deep sauté pan over medium heat. Add the diced onion and cook, stirring frequently, until softened. Add the minced garlic and cook for another minute until fragrant.
Brown the turkey and season. Add the ground turkey along with chili powder, ground cumin, paprika, garlic powder, oregano, salt, and pepper. Cook while breaking up the turkey with a spoon until no pink remains, about 5 minutes.
Add beans and tomatoes. Pour in the fire roasted tomatoes and black beans. Stir to combine and then remove the mixture from the heat.
Soften tortillas. Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds, flip the stack, then microwave an additional 30 seconds to make them pliable for rolling.
Assemble enchiladas. Spread 1/4 cup of enchilada sauce evenly in the bottom of the prepared baking dish. Divide the turkey filling and 1 cup of shredded cheese evenly among the tortillas. Roll each tortilla tightly and place seam side down in a line on top of the sauce in the baking dish, fitting as many as will comfortably fit (usually 8-10).
Add sauce and cheese. Pour the remaining 1 1/4 cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cup of shredded cheese on top.
Bake enchiladas. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Add vegan cashew queso if using. If using vegan cashew queso, omit the shredded cheese and pour warm cashew queso over the enchiladas after baking.
Serve with toppings. Serve enchiladas with optional toppings like sliced radishes, pickled onion, avocado, vegan sour cream, cilantro, red onion, and jalapenos as desired.

Notes

For a Paleo/Whole30 version, swap the black beans for roasted sweet potatoes, use grain free tortillas, and cashew queso.
For dairy-free option, omit shredded cheese and use cashew queso.
For gluten-free, opt for grain free tortillas, corn tortillas, or gluten free flour tortillas.
Make ahead: Prepare filling in advance and store in an airtight container. Assemble and bake when ready.
To store: Baked enchiladas keep in an airtight container in the fridge for up to 5 days.
To reheat: Warm on baking sheet at 350°F until heated through or microwave.
To freeze: Cool completely, store in airtight container up to 3 months. Thaw overnight in fridge, then reheat.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 32 g
Cholesterol: 75 mg