Description
These Easy Southwest Ground Turkey Enchiladas are a flavorful and hearty Mexican-inspired dish perfect for weeknight dinners. Ground turkey is cooked with a blend of spices, black beans, and fire-roasted tomatoes, then rolled in soft tortillas, topped with enchilada sauce and cheese, and baked to bubbly perfection. Serve with fresh toppings for a complete meal.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 15 ounces (1 can) black beans, drained and rinsed
- 14.5 ounces (1 can) fire roasted tomatoes
Spices and Seasonings
- 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
Other Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 1/2 cups red enchilada sauce (homemade gluten-free preferred)
- 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 if desired)
- Cilantro
- Red onion
- Jalapenos
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F. Spray a 9×13 inch casserole dish with nonstick cooking spray and set aside.
- Cook Aromatics: Heat the avocado or olive oil in a deep sauté pan over medium heat. Add diced onion and cook, stirring frequently, until softened. Add minced garlic and cook for another minute until fragrant.
- Cook Ground Turkey and Season: Add ground turkey along with chili powder, ground cumin, paprika, garlic powder, oregano, kosher salt, and pepper. Cook, breaking up the turkey, until no pink remains, about 5 minutes.
- Add Beans and Tomatoes: Stir in the drained black beans and fire roasted tomatoes. Mix well and 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, and microwave for another 30 seconds to make them pliable.
- Assemble Enchiladas: Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish. Divide the turkey mixture and 1 cup shredded cheese equally among the tortillas. Roll tortillas tightly and arrange them in a line in the baking dish over the sauce.
- Add Sauce and Cheese: Pour the remaining 1 1/4 cups of enchilada sauce evenly over the rolled tortillas. Top with the remaining cup of shredded cheese.
- Bake: Bake uncovered in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
- Add Vegan Queso (Optional): If using vegan cashew queso, omit the shredded cheese and pour the warm queso over the enchiladas after baking.
- Serve: Top enchiladas with sliced radishes, pickled onion, avocado, sour cream, cilantro, red onion, and jalapenos as desired. Enjoy!
Notes
- For Paleo/Whole30, swap black beans with roasted sweet potatoes, use grain-free tortillas, and vegan cashew queso.
- For dairy-free, omit shredded cheese and use cashew queso instead.
- Use corn tortillas, grain-free tortillas, or gluten-free flour tortillas to keep the dish gluten-free.
- Make ahead by preparing the filling in advance and storing it airtight. Assemble and bake when ready.
- Store baked enchiladas in an airtight container in the fridge for up to 5 days.
- Reheat in the oven at 350°F until warmed through or microwave for convenience.
- Freeze leftovers in an airtight container for up to 3 months, thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg
