Description

These Easy Southwest Ground Turkey Enchiladas are a flavorful, wholesome meal perfect for a quick family dinner. Packed with seasoned ground turkey, black beans, fire-roasted tomatoes, and topped with melty cheese or vegan cashew queso, they offer a delicious twist on a classic Mexican favorite. This recipe is simple to prepare and bake, making it an ideal dish for busy weeknights or meal prepping.

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 Baking

1 1/2 cups red enchilada sauce (homemade gluten-free enchilada sauce recommended)
8-10 corn, grain free or flour tortillas
2 cups shredded Mexican cheese or vegan cashew queso
Toppings: sliced radishes, pickled onion, avocado, sour cream (vegan), cilantro, red onion, jalapenos

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Instructions

Prepare the oven and baking dish: Preheat your oven to 350°F and spray a 9×13 inch casserole dish with nonstick cooking spray. Set aside.
Cook 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 minced garlic and cook for another minute until fragrant.
Cook the turkey and season: Add the ground turkey to the pan along with chili powder, ground cumin, paprika, garlic powder, oregano, kosher salt, and pepper. Break the turkey apart with a spatula and cook until no pink remains, about 5 minutes.
Add beans and tomatoes: Pour in the can of fire roasted tomatoes and the drained black beans. Stir well to combine and remove the pan from heat.
Soften the tortillas: Place the tortillas in a stack on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds, then flip the stack and microwave for another 30 seconds to make them pliable.
Prepare the baking dish: Spread 1/4 cup of the enchilada sauce evenly on the bottom of the prepared casserole dish.
Assemble enchiladas: Divide the ground turkey mixture and 1 cup of shredded cheese evenly among all tortillas. Roll each tortilla tightly and arrange them seam-side down in the baking dish over the enchilada sauce.
Top and bake: 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 in the preheated oven for 20 minutes until the cheese is melted and bubbly.
Optional queso topping: If using vegan cashew queso instead of cheese, omit the shredded cheese and pour the warm cashew queso over the enchiladas after baking. Add your favorite toppings before serving.

Notes

For Paleo or Whole30, substitute black beans with roasted sweet potatoes, use grain free tortillas, and cashew queso instead of cheese.
For dairy-free option, omit shredded cheese and use cashew queso.
Use grain free, corn, or gluten-free flour tortillas to keep this recipe gluten free.
Make ahead by preparing the filling in advance and refrigerate in an airtight container until ready to assemble and bake.
Store baked enchiladas in an airtight container in the refrigerator for up to 5 days.
To reheat, warm enchiladas in a baking dish at 350°F until heated through or microwave as needed.
Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 30 g
Cholesterol: 75 mg