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- 1 pound ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 8 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish (optional)

Easy Turkey and Black Bean Enchiladas

Looking for a healthier take on a classic favorite? Try these Zesty Turkey and Black Bean Enchiladas! Packed with lean protein and fiber, this delicious dish combines ground turkey, black beans, and corn, delivering vibrant flavors and countless health benefits. Easy to make and perfect for sharing, these enchiladas are sure to impress at your next meal. Don't forget to top them with fresh cilantro and creamy avocado for an extra burst of flavor!
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Ingredients
  

1 lb ground turkey

1 (15 oz) can black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

8 small whole wheat or corn tortillas

2 cups red enchilada sauce (store-bought or homemade)

1 ½ cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C), ensuring it is ready for baking after assembling the enchiladas.

    Cook Turkey and Vegetables: In a large skillet over medium heat, add the ground turkey. Cook it for about 5-7 minutes, breaking it apart with a spatula until it is no longer pink. Once the turkey is browned, add the finely chopped onion and minced garlic. Sauté for an additional 3 minutes, or until the onion becomes translucent and fragrant.

      Add Beans and Spices: Incorporate the rinsed black beans and corn into the skillet along with the ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir well to combine all ingredients, allowing the mixture to heat through for another 2-3 minutes. Remove the skillet from the heat when the mixture is warmed.

        Assemble the Enchiladas: Pour 1 cup of enchilada sauce evenly over the bottom of a 9x13 inch baking dish to prevent sticking. Take one tortilla, scoop approximately ⅓ cup of the turkey and bean mixture into its center, then roll it up tightly. Place the rolled tortilla seam side down in the baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish.

          Add Sauce and Cheese: Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, spreading it evenly. Sprinkle the shredded cheese generously over the entire surface of the sauce.

            Bake: Cover the baking dish with aluminum foil to prevent excessive browning, and bake for 20 minutes. After this initial baking time, carefully remove the foil and continue to bake for an additional 10-15 minutes. The enchiladas are ready when the cheese is bubbly and slightly golden.

              Garnish and Serve: After baking, take the dish out of the oven and let it cool for a few minutes. Before serving, garnish with freshly chopped cilantro for a burst of flavor and color. If desired, plate with avocado slices on the side for an added creamy texture.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  Presentation Tips: Serve the enchiladas hot from the oven, garnished with additional cilantro on top and fresh avocado slices arranged artistically beside them. Consider a sprinkle of extra cheese for an inviting look!