There’s something magical about gathering around the dinner table with family, sharing a meal that everyone can enjoy. Our Turkey and Black Bean Enchiladas Recipe promises to be a family favorite, capturing that warm, engaging essence of home-cooked comfort. These enchiladas are not only delicious but also balanced, combining the lean protein of turkey with the hearty goodness of black beans. Perfect for any celebration or cozy family dinner, they bring a touch of festivity to your meal with vibrant Mexican-themed flavors. This recipe is both simple enough for a weekday meal and special enough for a weekend gathering. You’ll love how easy it is to prepare and how the layers of gooey melted cheese and fresh cilantro bring everything together. Dive into this culinary adventure and make memories in your kitchen – one enchilada at a time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6
- Skill Level: Easy
- 2 cups cooked shredded turkey breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, finely chopped
- 1 cup canned corn, drained
- 2 cups enchilada sauce
- 8-10 small corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Sour cream, salsa, lime wedges for serving
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the shredded turkey, black beans, onion, corn, cumin, chili powder, garlic powder, salt, and pepper until well combined.
- Spread about 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Heat the tortillas in a microwave between damp paper towels for about 30 seconds to soften them or until warm and pliable.
- Place a generous spoonful of the turkey and black bean mixture into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are all covered.
- Sprinkle the shredded cheese over the enchiladas.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool slightly before serving.
- Garnish with fresh cilantro and any optional toppings like sour cream, salsa, or lime wedges.
- If you prefer a little more heat, add some chopped jalapeños to the turkey and black bean mixture.
- Flour tortillas can be used instead of corn tortillas if you prefer a softer texture.
- Make sure to cover the enchiladas completely with sauce to prevent the tortillas from drying out during baking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Serve with a fresh green salad and a side of guacamole and tortilla chips.
- A refreshing agua fresca or iced tea can complement the meal perfectly.
At Zynahz, our passion is to bring joy and creativity into your kitchen. We hope this Turkey and Black Bean Enchiladas Recipe delights your family as much as it does ours. We encourage you to try this recipe, share your culinary creations with us, and spread the love with friends and family. Dive into more delicious recipes, follow us on social media, and don’t forget to sign up for our newsletter for more kitchen inspiration. Happy cooking!
