Description
This Easy Southwest Ground Turkey Enchiladas recipe combines juicy ground turkey, black beans, and fire-roasted tomatoes wrapped in tortillas and baked with savory red enchilada sauce and melted Mexican cheese. Perfect for a flavorful, family-friendly dinner with customizable toppings and dietary options.
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
- 1 1/2 cups red enchilada sauce
- 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)
- 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 aromatics: Heat the oil in a deep saute pan over medium heat. Add the diced onion and cook, stirring frequently, until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- Cook turkey filling: Add ground turkey along with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Cook for about 5 minutes, breaking up the turkey with a spatula until no pink remains.
- Add beans and tomatoes: Pour in the fire roasted tomatoes and black beans to the pan. Stir to combine and then remove from heat.
- Prepare tortillas: Arrange tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds, then flip and microwave for another 30 seconds to soften and make them pliable.
- Assemble enchiladas: Spread 1/4 cup of the enchilada sauce 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 arrange seam side down in the baking dish lined up side by side.
- Add sauce and cheese: Pour the remaining 1 1/4 cups of enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining 1 cup shredded cheese.
- Bake: Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
- Optional vegan queso step: If using vegan cashew queso instead of cheese, omit cheese during assembly and pour warm queso over enchiladas after baking.
- Serve: Top with desired toppings such as sliced radishes, pickled onion, avocado, vegan sour cream, cilantro, red onion, or jalapenos. Serve warm and enjoy!
Notes
- Paleo/Whole30 option: Substitute black beans with roasted sweet potatoes and use grain-free tortillas and cashew queso.
- Dairy-free option: Omit shredded cheese and use vegan cashew queso.
- Gluten-free option: Use corn tortillas, grain-free tortillas, or gluten-free flour tortillas.
- Make ahead: Prepare the filling in advance and store it in an airtight container. Assemble and bake enchiladas when ready to serve.
- Storage: Store baked enchiladas in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat enchiladas on a baking sheet at 350°F until warmed through or microwave until hot.
- Freezing: Cool completely, store leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
