Description
These Easy Southwest Ground Turkey Enchiladas are a flavorful and healthy twist on a classic Mexican dish. Made with lean ground turkey, black beans, fire-roasted tomatoes, and a blend of spices, they are wrapped in soft tortillas, topped with red enchilada sauce and melted cheese, then baked to perfection. Perfect for a quick weeknight dinner or meal prep, this recipe can be customized to be dairy-free and gluten-free.
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 if desired)
- Cilantro
- Red onion
- Jalapenos
Instructions
- Prepare the baking dish and preheat oven: Preheat your oven to 350°F. Spray a 9x13 inch casserole dish with nonstick cooking spray and set it aside.
- Sauté the aromatics: Heat the avocado or olive oil in a deep sauté pan over medium heat. Add the diced onion and cook, stirring frequently, until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the turkey and season: Add the ground turkey, chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper to the pan. Cook, breaking up the turkey with a spoon, until no pink remains, about 5 minutes.
- Add beans and tomatoes: Pour in the fire roasted tomatoes and drained black beans. Stir to combine thoroughly. Remove the pan from heat.
- Soften the tortillas: Place the tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 30 seconds, flip them over, then microwave for another 30 seconds to make them pliable.
- Start layering enchiladas: Spread 1/4 cup of the red enchilada sauce evenly on the bottom of the prepared baking dish.
- Assemble enchiladas: Evenly divide the turkey mixture and 1 cup of shredded cheese among the softened tortillas. Roll each tightly and place them seam side down in a line in the baking dish. Fit about 8-10 tortillas to fill the dish.
- Top with sauce and cheese: Pour the remaining 1 1/4 cups of enchilada sauce over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake the enchiladas in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
- Optional for vegan option: If using vegan cashew queso instead of cheese, omit the shredded cheese entirely. After baking, pour warm cashew queso over the enchiladas.
- Serve: Serve the enchiladas hot with your choice of toppings like sliced radishes, pickled onions, avocado, sour cream, cilantro, red onion, and jalapenos.
Notes
- For Paleo/Whole30 diets, swap black beans with roasted sweet potatoes and use grain free tortillas and cashew queso.
- For dairy-free option, omit shredded cheese and use cashew queso instead.
- For gluten-free, choose grain free, corn, or gluten free flour tortillas.
- Make ahead: prepare the filling ahead of time and store it in an airtight container. Assemble and bake when ready.
- Storage: Store baked enchiladas in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in the oven at 350°F on a baking sheet until warmed through or microwave until hot.
- Freezing: Let enchiladas cool completely, then store in an airtight container 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: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
