Description
This Easy Southwest Ground Turkey Enchiladas recipe offers a flavorful and satisfying meal featuring seasoned ground turkey, black beans, fire roasted tomatoes, and melted Mexican cheese wrapped in soft tortillas. Perfect for a comforting dinner with customizable toppings and allergy-friendly options.
Ingredients
Scale
Filling Ingredients
- 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 Assembly
- 1 1/2 cups red enchilada sauce (homemade gluten-free suggested)
- 8-10 corn, grain free, or flour tortillas
- 2 cups shredded Mexican cheese or vegan cashew queso
Toppings (optional)
- Sliced radishes
- Pickled onion
- Avocado slices
- Sour cream (vegan if desired)
- Cilantro
- Red onion
- Jalapenos
Instructions
- Preheat and Prepare Dish: 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 an additional minute until fragrant.
- Cook Turkey and Spices: Add the ground turkey to the pan along with chili powder, ground cumin, paprika, garlic powder, oregano, salt, and pepper. Cook while breaking up the turkey with a spatula until no pink remains, about 5 minutes.
- Add Beans and Tomatoes: Stir in the drained black beans and fire roasted tomatoes until mixed well. Remove the filling from heat.
- Soften Tortillas: Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds, then flip tortillas over and microwave for another 30 seconds to make them pliable for rolling.
- Prepare Baking Dish: Spread 1/4 cup of the red enchilada sauce evenly on the bottom of the prepared casserole dish.
- Assemble Enchiladas: Evenly divide the turkey filling and 1 cup of shredded cheese between all tortillas. Roll each tortilla tightly and arrange seam side down in a line in the baking dish on top of the enchilada sauce. Use as many tortillas as fit, about 8-10.
- Add Sauce and Cheese: Pour the remaining 1 1/4 cups of enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- For Vegan Option: If using vegan cashew queso, omit the shredded cheese and pour the warm cashew queso over the enchiladas after baking. Serve with desired toppings.
- Serve: Garnish with optional toppings like sliced radishes, pickled onions, avocado, sour cream, cilantro, red onion, and jalapenos as desired.
Notes
- For Paleo/Whole30: Substitute black beans with roasted sweet potatoes; use grain-free tortillas and cashew queso.
- Dairy-Free: Omit shredded cheese and use vegan cashew queso.
- Gluten-Free: Use grain-free tortillas, corn tortillas, or certified gluten-free flour tortillas.
- Make Ahead: Prepare filling in advance and store it in an airtight container. Assemble and bake when ready to serve.
- Storage: Store baked enchiladas in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm enchiladas on a baking sheet at 350°F until heated through or microwave until warm.
- Freezing: After baking and cooling, store enchiladas in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 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: 35 g
- Cholesterol: 75 mg
