Ground turkey black bean enchiladas are easy, healthy, and delicious! Ground turkey and black beans, along with avocado, are the perfect mix of flavors and textures.
You can substitute ground turkey for ground beef for nearly any recipe. I don’t eat beef, so it’s the perfect choice for me. Whether you prefer not to eat beef, or just want a lighter, nutritious source of protein, ground turkey is a great option.
These enchiladas take less than an hour, making them an option any day of the week. I like to serve with simple roasted veggies for a light, healthy side. Rice would also be good.
Ingredients
Olive Oil: Used to sauté the garlic and cook the ground turkey.
Garlic: Adds sharp, pungent flavor.
Ground Turkey: You can use either lean or regular ground turkey. I just use whatever I have on hand.
Cumin, Chili Powder, Oregano, and Cayenne Pepper: The classic Mexican spices. They can be added to your personal taste. Cayenne is very spicy, so use care if you are heat adverse.
Salt & Pepper: Enhances the flavor.
Tomato Paste: Tomato paste thickens up the filling a bit and gives it a pleasing red color and depth of flavor.
Black Beans: I love beans and black beans are my favorite, they are healthy and filling and add a nice texture to the enchiladas. You could also use pinto beans if you prefer.
Avocado: Adds creaminess and great flavor.
Flour Tortillas: Flour tortillas hold their shape better than corn tortillas and are my choice for enchiladas. Corn tortillas are the more traditional choice, but it is a personal preference.
Mexican Cheese: I typically use a bag of Mexican blend cheese.
Enchilada Sauce: I used the creamy green chili sauce that I discussed in this recipe for this batch of enchiladas. I have also just used a can of enchilada sauce. Delicious either way.
Cilantro: We love the bright flavor and color that cilantro adds to Mexican-inspired dishes.
Salsa: A spoonful or two of your favorite jarred or homemade salsa is a nice finishing touch. Hubby likes salsa over his veggies.
Instructions
Start by preheating the oven. Heat a skillet with olive oil and quickly sauté the garlic. Add ground turkey along with the spices, using a spatula to break up the meat into small pieces. Once the turkey is done, stir in tomato paste, black beans, and chopped avocado.
It’s now time to fill and roll your enchiladas. I like to lay all three tortillas out on my work surface to make it easier to fill each equally. Sprinkle each tortilla with cheese, then a third of the filling mixture.
You will pour and spread one-half cup of enchilada sauce on the bottom of your pan. Roll up the enchiladas, then arrange the three now-filled tortillas seam-side down. Pour the remaining sauce evenly over the enchiladas and sprinkle with the rest of the cheese.
Bake for 20 minutes until the enchiladas are hot and bubbly and the cheese has browned. We like the enchiladas to get crispy and they definitely do when baked uncovered. You could cover with foil for part or all of the baking process if you like a soft, tender enchilada.
Enjoy ground turkey black bean enchiladas with a sprinkle of cilantro and your favorite salsa.
Ground Turkey Black Bean Enchiladas
Ingredients
- 2 tsp olive oil
- 2 cloves garlic minced
- ½ pound lean ground turkey
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp cayenne pepper
- salt and fresh ground pepper to taste
- 1 Tbsp tomato paste
- 1 cup canned black beans rinsed well and drained
- ½ avocado – chopped
- 3 flour tortillas
- ¾ cup shredded Mexican cheese
- 1 cup enchilada sauce divided
- Cilantro chopped for serving
- Salsa for serving
Instructions
- Spray a 8×8 baking dish with cooking spray and set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Stir in garlic and continue to cook for 30 seconds. Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper. Continue to cook for 5-7 minutes, or until browned, stirring frequently. Stir in tomato paste until well incorporated.
- Stir in beans and chopped avocado, cook for 1 more minute, stirring frequently.
- Remove from heat.
- Spread ½ cup enchilada sauce on the bottom of previously prepared baking sheet.
- Place 1 tortilla on your working surface. Sprinkle with a handful of cheese. Spoon one-third of the turkey mixture down the center of the tortilla. Roll up the tortilla and place in your baking dish. Repeat with remaining tortillas and ground turkey mixture.
- Pour remaining sauce over enchiladas and top with cheeses.
- Bake for 18 to 20 minutes, or until hot and bubbly. Remove from oven and let stand few minutes. Serve sprinkled with cilantro with salsa on the side. Enjoy!