Description
A hearty and flavorful baked dish made with lean ground turkey, black beans, warm spices, and melted cheese wrapped in soft tortillas and topped with rich enchilada sauce.
Ingredients
1 pound (450 g) lean ground turkey
1 tablespoon (15 ml) olive oil
1 small yellow onion, finely diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) chili powder
1/2 teaspoon (2 g) smoked paprika
1/2 teaspoon (2 g) dried oregano
1/2 teaspoon (3 g) salt
1/4 teaspoon (1 g) black pepper
1 can (15 ounces / 425 g) black beans, drained and rinsed
1/2 cup (120 ml) tomato sauce
8 medium flour tortillas (8-inch / 20 cm)
2 cups (480 ml) red enchilada sauce
2 cups (200 g) shredded Mexican-style cheese blend
1/4 cup (15 g) chopped fresh cilantro (optional)
1/4 cup (60 ml) sour cream or plain Greek yogurt (optional)
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook 30 seconds.
Add ground turkey and cook 6–8 minutes until browned.
Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
Add black beans and tomato sauce. Simmer 3–5 minutes.
Spread 1/2 cup (120 ml) enchilada sauce in a 9×13-inch (23×33 cm) baking dish.
Fill each tortilla with about 1/2 cup (120 g) turkey mixture and 2 tablespoons (14 g) cheese. Roll and place seam-side down in dish.
Pour remaining sauce over tortillas and top with remaining cheese.
Cover with foil and bake 15 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly.
Rest 5–10 minutes before serving. Garnish if desired.
Notes
Warm tortillas before rolling to prevent tearing.
You can assemble up to 24 hours in advance and refrigerate before baking.
Freeze tightly wrapped for up to 3 months.
Add diced vegetables or extra spices for customization.
- Prep Time: 20 minutes
- Cook Time: 30 minutes