Description
These Easy Southwest Ground Turkey Enchiladas are a flavorful and healthy dinner option, packed with seasoned ground turkey, black beans, and fire roasted tomatoes, all wrapped in soft tortillas and baked to perfection with enchilada sauce and melted cheese. Perfect for a quick weeknight meal or meal prep.
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
Assembly & Baking
- 1 1/2 cups red enchilada sauce (homemade gluten-free enchilada sauce recommended)
- 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
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F and spray a 9×13 inch casserole dish with nonstick cooking spray. Set aside.
- Cook Aromatics: Heat the oil in a deep sauté pan over medium heat. Once hot, add the diced onion and cook, stirring frequently, until softened. Add minced garlic and cook for another minute until fragrant.
- Cook Turkey and Spices: Add ground turkey, chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper to the pan. Cook while breaking up the turkey until no pink remains, about 5 minutes.
- Add Beans and Tomatoes: Pour in the fire roasted tomatoes and black beans. Stir to combine, then remove the mixture from heat.
- Soften Tortillas: Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds, flip the stack over, and microwave another 30 seconds to make them soft and pliable.
- Prepare Baking Dish: Spread 1/4 cup of enchilada sauce evenly in the bottom of the prepared baking dish.
- Assemble Enchiladas: Divide the turkey mixture and 1 cup of shredded cheese evenly among the tortillas. Roll each one tightly and arrange them seam side down in a line inside the baking dish.
- Add Sauce and Cheese: Pour the remaining 1 1/4 cups enchilada sauce evenly over the rolled enchiladas. Top with the remaining 1 cup of shredded cheese.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Vegan Option: If using vegan cashew queso instead of cheese, omit the shredded cheese and pour warm cashew queso over the enchiladas after baking.
- Serve and Garnish: Serve enchiladas with desired toppings such as sliced radishes, pickled onions, avocado, vegan sour cream, cilantro, red onions, and jalapenos.
Notes
- For Paleo or Whole30, swap black beans for roasted sweet potatoes, use grain-free tortillas and cashew queso.
- For Dairy-free diets, omit shredded cheese and use cashew queso.
- For Gluten-free diets, use grain-free, corn, or gluten-free flour tortillas.
- Make ahead by preparing the filling in advance and storing it in an airtight container; fill and bake enchiladas when ready to eat.
- Store baked enchiladas in an airtight container in the fridge for up to 5 days.
- Reheat enchiladas in the oven at 350°F until warmed through or microwave as preferred.
- Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 75 mg
