Turkey & Black Bean Enchiladas

Featuring lean ground turkey, protein-rich black beans, and a deliciously spiced filling, the secret to these enchiladas lies in their balance of textures and flavors.

The turkey mixture simmers with tomatoes, green chiles, and aromatic spices, creating a savory filling that pairs perfectly with crispy-yet-pliable corn tortillas.

A generous coating of rich red enchilada sauce and a sprinkle of sharp Cheddar cheese tie everything together for a melty, satisfying bite.

Turkey & Black Bean Enchiladas Recipe

Ingredients

• 1 lb 99% extra lean ground turkey
• 1/8 tsp sea salt
• 15.5 oz can black beans, drained
• 14.5 oz can petite-cut diced tomatoes (undrained)
• 4 oz can diced green chiles (undrained)
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped onion
• 2 tsp minced garlic
• 1 tsp chili powder
• 1/4 tsp cumin
• 10 king-size corn tortillas
• 1/4 cup oil (for frying tortillas) – I use corn oil
• 20 oz El Pato Red Enchilada Sauce
• 1 cup extra sharp Cheddar cheese, shredded
• extra virgin olive oil (EVOO) spray

Directions

1. Spray a 9” x 13” glass baking dish w/ EVOO then set aside.
2. Heat a large skillet over medium heat on stovetop.
3. Add 1 lb 99% extra lean ground turkey.
4. Season with 1/8 tsp sea salt.
5. Cook turkey, breaking into smaller pieces, until just fully cooked.
6. Add drained 15.5 oz can black beans, 14.5 oz can petite-cut diced tomatoes, 4 oz can diced green chiles, 1/4 cup chopped cilantro leaves, 1/4 cup chopped onion, 2 tsp minced garlic, 1 tsp chili powder, and 1/4 tsp cumin and stir until well-combined.
7. Cover, then simmer on low 20 mins.
8. Remove lid and simmer 10 mins to reduce (allow some liquid to cook off).
9. Preheat oven to 425^◦ F
10. Heat a separate medium skillet on stovetop on medium-high heat.
11. Add 1/4 cup corn oil and heat.
12. Heat a separate medium skillet on stovetop on low heat.
13. Add up to 10 oz El Pato Red Enchilada Sauce and heat.
14. Fry each of the 10 corn tortillas about 10 secs on each side, until it starts to get crispy but is still pliable.
15. Dip each corn tortilla, on both sides, in the heated enchilada sauce then place into prepared baking dish.
16. Add just over 1/3 cup of turkey mixture to the middle of each tortilla, then roll, landing seam-side down.
17. Arrange enchiladas, touching each other – tightly – side by side.
18. Top with remaining 10 oz of El Pato Red Enchilada Sauce (or more to taste).
19. Sprinkle with 1 cup shredded extra sharp Cheddar cheese.
20. Cover dish with aluminum foil – being sure to tent so cheese won’t stick.
21. Bake on middle rack 20 mins.
22. Allow to cool 5 mins before serving.

Nutrition Facts
Servings: 10
Amount per serving	1 enchilada
Calories	267
% Daily Value*
Total Fat 12.3g	16%
Saturated Fat 3.6g	18%
Cholesterol 42mg	14%
Sodium 525mg	23%
Total Carbohydrate 28.9g	11%
Dietary Fiber 3.5g	13%
Total Sugars 3.1g
Protein 10.3g
Vitamin D 0.4mcg	2%
Calcium 180mg	14%
Iron 2.2mg	12%
Potassium 410mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.