Turkey Enchiladas with Black Beans and Corn
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5.0
6 reviews
Excellent
Turkey Enchiladas with Black Beans and Corn
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These healthy Turkey Enchiladas are packed with lean protein, black beans, and corn, and couldn't be easier to make! Perfect for a make-ahead meal.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 lb. ground turkey
- kosher salt to taste
- black pepper to taste
- 15 oz. canned black beans drained and rinsed (1.5 cups)
- 1 cup frozen corn
- 1.5 cups enchilada sauce (homemade, or a 15 oz. can)
- 10-12 flour tortillas (see notes for corn)
- 16 oz. shredded Monterey jack cheese or cheddar, pepper jack, etc.
- cilantro, red onion, sour cream, avocado, etc. for serving (optional)
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Instructions
- Preheat oven to 375 degrees F.
- Sauté the diced onion over medium-high heat in the olive oil in a large skillet until softened and starting to brown (about 3 minutes).
- Add the minced garlic (2 cloves) and ground turkey (1 lb.), along with kosher salt and black pepper. Continue cooking over medium-high heat, breaking up the turkey into small pieces and stirring consistently, until turkey is just cooked through (about 5 minutes).
- Turn the heat down to medium-low and add the black beans and corn. Stir and heat until ingredients are warmed through (about 1-2 minutes).
- Add 1/4 cup of the enchilada sauce to the turkey mixture and stir together. Turn off heat.
- Meanwhile, wrap the flour tortillas (10) in a damp paper towel and microwave for 30 seconds to a minute, to warm them up. This will make them more malleable and easier to roll.
- Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13 baking dish. Fill each tortilla with about 1/3 cup of the turkey mixture (just estimate, it doesn't have to be perfect), along with about 2 tablespoons of the shredded cheese. Fold the tortilla over to overlap the two sides, and place each seam-side down in the prepared baking dish.
- If you have any leftover filling, just stuff along the ends of the prepared enchiladas in the baking dish (or use it for another purpose).
- Cover the center of the enchiladas with the remaining 1 cup of enchilada sauce, and top with remaining cheese.
- Bake covered with foil at 375 degrees for 20 minutes. Uncover and bake for 10 more minutes, until cheese is fully melted and ends of enchiladas are starting to brown a bit.
- Serve topped with diced avocado, red onion, fresh cilantro, and sour cream, if desired.
Equipments used:
Notes
- For a gluten-free version, use corn tortillas. I recommend toasting them before using them, so they hold together better. You can do this in the oven for a few minutes or over a gas burner. At the very least, warm them in the microwave so they are more malleable and don't break apart.
- Make them vegetarian: Use a vegetarian meat substitute for the turkey, such as vegetarian chorizo or even mushrooms.
- Make ahead/freezer instructions: Assemble the enchiladas and store in your refrigerator for up to 3 days or in the freezer, wrapped tightly in foil, for up to 3 months. Cook from the refrigerator for 30 minutes covered and 10 minutes uncovered. Cook directly from the freezer for 40 minutes covered and 20 minutes uncovered.
- Use cooked/shredded turkey: if you have Thanksgiving leftovers, just add 2 cups shredded meat to the skillet after cooking the onions, along with the beans and corn, until it's heated through. Then, proceed as directed.
Nutrition Information
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Calories
683kcal
(34%)
Carbohydrates
51g
(17%)
Protein
47g
(94%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Cholesterol
109mg
(36%)
Sodium
1581mg
(66%)
Potassium
687mg
(20%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
1000IU
(20%)
Vitamin C
7mg
(8%)
Calcium
650mg
(65%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 51g | 17% |
| Protein | 47g | 94% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 109mg | 36% |
| Sodium | 1581mg | 66% |
| Potassium | 687mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 650mg | 65% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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