Turkey & Black Bean Enchiladas Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Start by browning 1 pound of ground turkey in a skillet on high heat, then reduce the heat as it cooks.

Add about 1 tablespoon of chopped onions to the turkey and incorporate them before adding more spices.

Sprinkle in less than 1/2 teaspoon of cumin and 1/2 teaspoon of garlic powder, along with a bit of black pepper and seasoning salt to taste.

Continue cooking the turkey mixture until it's completely browned and cooked through.

Add the drained and rinsed black beans to the turkey mixture and stir to combine.

Spray a baking pan with cooking spray and spread a small amount of red enchilada sauce on the bottom.

Take a flour tortilla and place some of the turkey and black bean mixture in the center, adding a little cheese to bind it together.

Wrap the tortilla by tucking in the sides and rolling it up, then place it seam-side down in the baking pan.

Repeat the filling and rolling process with the remaining tortillas and filling until the pan is filled.

Pour the remaining red enchilada sauce evenly over the top of the rolled enchiladas, ensuring they are well covered.

Top the enchiladas with more cheese to your liking.

Preheat the oven to 375°F and cover the pan with foil before placing it in the oven.

Bake for about 30 minutes, checking at 20-25 minutes to remove the foil and let it crisp for about 5 minutes.

Once done, let the enchiladas sit for a few minutes before serving with sides like corn on the cob and Mexican rice, topped with a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens