Black Bean Turkey Enchiladas

Black Bean Turkey EnchiladaLooking to spice up your family dinner plans? Black bean and turkey enchiladas are a family favorite. Featuring plenty of protein and grand flavors, these enchiladas will leave people asking for seconds and third servings! Traditionally a Mexican cuisine, enchiladas can be made with a variety of fillings. From beef, to chicken, pork, and turkey, you can find the right enchiladas to suit your tastes. Turkey enchiladas are a favorite, as they are low in fat content and a healthier alternative to beef or pork. Unlike a burrito, enchiladas are cooked in a baking pan so that all the flavors merge together in the oven. This allows the cheeses to melt and be a warm gooey texture, and the flavor is one-of-a kind.

What You Will Need to make Black Bean Turkey Enchiladas

4 tablespoons of extra virgin olive oil
3 tablespoons of all-purpose flour
½ teaspoon of ground coriander
½ teaspoon of chili powder
½ teaspoon ground cumin
1 can of tomato sauce
3/4 tablespoon of salt
1 small onion, chopped
16 ounces of ground turkey
8 corn tortillas
1 can whole kernel corn
½ cup rinsed and drained canned black beans
4 plum tomatoes diced
1 teaspoon fresh ground pepper
2 cups shredded Monterey Jack cheese

How to Make Black Bean Turkey Enchiladas

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a frying pan, over medium/high heat, add 1 tablespoon of olive oil
  3. Add flour, ground coriander, chili powder, and ground cumin
  4. Stir in tomato sauce
  5. Add one cup of water
  6. Add ¾ tablespoon of salt
  7. Let this sauce simmer for roughly 12 minutes.
  8. In another large frying pan, add remaining 3 tablespoons of olive oil, over medium/high heat.
  9. In this large pan, add the onion and turkey.
  10. Cook and simmer for 10 minutes.
  11. Use a brush to spread oil on tortillas.
  12. Place tortillas in microwave for 30 seconds
  13. Add the corn to the browned ground turkey
  14. Add in the beans
  15. Add in the tomatoes
  16. Add salt and pepper to your liking.
  17. Put a layer, approximately half a cup, of sauce on the bottom of a baking pan.
  18. Add a spoonful of sauce, ½ cup of ground turkey, and one tablespoon of cheese.
  19. Roll up the tortilla around the filling
  20. Place in the baking dish
  21. Fill the rest of the tortillas
  22. Spread the remaining sauce and cheese over the tortillas in the baking dish.
  23. Bake for roughly 15 minutes.

For those looking to spice up your enchilada recipe, serve with sour cream! You can also use plain greek yogurt as an alternative to sour cream. There are a variety of difference sauces you can try with your enchiladas. Mole sauce, rojo sauce, verde sauce, are just to name a few. For any occasion, try these amazing turkey and black bean enchiladas. They will provide you with a healthy alternative, as well as a spicy and flavorful option, for your meal plan.



Chicken Enchiladas

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Yield: 4-6 servings

2 cups cooked chicken, shredded
1 medium onion, chopped
2 Tablespoons all-purpose flour
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14.5 ounces) stewed tomatoes
3 1/2 cups enchilada sauce
10 flour or corn tortillas, 7-inch size
2 cups shredded Mexican Blend cheese

1. For the filling, heat a little oil on medium in a large saucepan. Add the onion and cook for about five minutes or until transparent. Add the chicken and cook for three minutes. Add the flour and seasonings, and mix well. Stir in the tomatoes, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
2. Spread about 1.5 cups of enchilada sauce onto the bottom of an ungreased 9-by-13-by-2-inch baking dish. Place a quarter of a cup of filling down the center of each tortilla, and sprinkle a little cheese onto each pile of filling. Roll the tortillas, and place them into the baking dish with the seam facing down. Top them with the remaining sauce, and cover the dish with foil.
3. Bake in a preheated oven at 350 degrees Fahrenheit for 30 to 35 minutes. Remove the foil, and sprinkle the enchiladas with the remaining cheese. Return the dish to the oven and bake, uncovered, 10 to 15 minutes longer or until the cheese is melted.

This recipe is a great dish to make ahead of time, since it may be refrigerated up to 24 hours before baking. If chosen to make ahead, the enchiladas should sit at room temperature for 15 to 20 minutes before going into the oven. The recipe is also an affordable and easy way to use leftover chicken or any other meat, such as beef or pork. For adults who enjoy spice, adding a chopped jalepeno or hanabero pepper, with or without seeds, to the filling gives the dish a great flavor and nice kick. Another option is to add chili paste or chili sauce to the enchilada sauce. Children will love these enchiladas as well, and if they are picky with their vegetables, try hiding them in the filling. Blanched, finely chopped zucchini is one great vegetable to use, either replacing or adding to the meat. Simply add it to the filling mixture after the onions, cooking for an additional four minutes.