Description
Easy Southwest Ground Turkey Enchiladas are a flavorful and wholesome meal featuring spiced ground turkey, black beans, and a rich homemade enchilada sauce rolled in tortillas and baked to perfection. Perfect for a quick weeknight dinner with gluten-free and dairy-free 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 and Toppings
- 1 1/2 cups red enchilada sauce (homemade or store-bought gluten-free)
- 8–10 corn, grain free or flour tortillas
- 2 cups shredded Mexican cheese or vegan cashew queso
- Topping options: sliced radishes, pickled onion, avocado, sour cream (vegan), cilantro, red onion, jalapenos
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F and spray a 9×13 inch casserole dish with nonstick cooking spray; set aside.
- Cook 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 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook turkey and spices: Add the ground turkey, chili powder, cumin, paprika, garlic powder, oregano, kosher 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: Stir in the fire roasted tomatoes and black beans until well combined, then remove the pan from heat.
- Soften tortillas: Arrange the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds, flip the stack, and microwave for another 30 seconds to make them pliable.
- Prepare baking dish: Spread 1/4 cup of the red enchilada sauce evenly over the bottom of the prepared casserole dish.
- Fill and roll tortillas: Divide the turkey mixture and 1 cup of shredded cheese evenly among the tortillas. Roll each tortilla tightly and place them seam side down in a line in the baking dish, fitting as many as possible (usually 8-10).
- Add sauce and cheese: Pour the remaining 1 1/4 cups of enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining 1 cup of shredded cheese.
- Bake: Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
- Optional vegan finishing: If using vegan cashew queso, omit the shredded cheese and pour warm cashew queso over the enchiladas after baking. Serve with desired toppings such as radishes, pickled onion, avocado, vegan sour cream, cilantro, red onion, or jalapenos.
Notes
- For Paleo/Whole30, swap black beans for roasted sweet potatoes, use grain free tortillas, and cashew queso.
- For dairy-free option, omit shredded cheese and use cashew queso.
- For gluten-free, use grain free tortillas, corn tortillas, or gluten-free flour tortillas.
- Make ahead: Prepare the filling in advance and store in an airtight container. Fill and bake the enchiladas when ready to serve.
- To store: Keep baked enchiladas in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat in the oven at 350°F on a baking sheet until warmed through or in the microwave.
- To freeze: Cool completely, store in an airtight container for up to 3 months, thaw overnight in the fridge, then reheat as above.
