Description

Easy Southwest Ground Turkey Enchiladas are a flavorful and wholesome meal featuring seasoned ground turkey, black beans, fire roasted tomatoes, and melty Mexican cheese wrapped in soft tortillas and baked to perfection. This recipe is quick to prepare and customizable with toppings like avocado, sour cream, and jalapenos, making it a delightful weeknight dinner.

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 (homemade gluten-free recommended)
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

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Instructions

Make the filling: Preheat the oven to 350°F and spray a 9×13 inch casserole dish with nonstick cooking spray and set aside. Heat the oil in a deep sauté pan over medium heat. Once hot, add the diced onion and cook, stirring frequently, until softened. Add minced garlic and cook for another minute until fragrant.
Cook turkey and season: Add the ground turkey, chili powder, ground cumin, paprika, garlic powder, oregano, kosher salt, and pepper. Cook, breaking up the turkey, until no pink remains, about 5 minutes. Stir in the fire roasted tomatoes and black beans, then remove the mixture from heat.
Prepare tortillas: Place 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 enchilada sauce in the bottom of the prepared baking dish. Divide the turkey mixture and 1 cup of shredded cheese evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the baking dish lined up next to each other until the dish is filled (about 8-10 tortillas).
Add sauce and cheese: Pour the remaining 1 1/4 cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top.
Bake: Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
Optional cashew queso topping: If using vegan cashew queso instead of cheese, omit the shredded cheese. After baking, pour warm cashew queso over the enchiladas.
Serve: Garnish with desired toppings such as sliced radishes, pickled onion, avocado, sour cream, cilantro, red onion, and jalapenos. Serve immediately.

Notes

Paleo/Whole30 friendly: Substitute black beans with roasted sweet potatoes and use grain-free tortillas plus cashew queso.
Dairy-free option: Omit shredded cheese and use cashew queso.
Gluten-free: Use grain-free tortillas, corn tortillas, or certified gluten-free flour tortillas.
Make ahead: Prepare the filling in advance and store in an airtight container. Fill 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 in the oven at 350°F until warmed through or in the microwave.
Freezing: Cool completely, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 serving
Calories: 430 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: 6 g
Protein: 35 g
Cholesterol: 70 mg