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In today’s fast-paced world, finding a dinner option that is both quick to prepare and packed with flavor can be a challenge. Enter the Speedy Turkey & Black Bean Enchiladas—a delightful twist on a classic Mexican dish that combines the richness of ground turkey with the hearty texture of black beans. This recipe not only satisfies your taste buds but also offers a nutritious meal that can be on your table in under 30 minutes. Perfect for busy weeknights, these enchiladas are a fantastic way to enjoy a wholesome dinner without sacrificing flavor or nutrition.

Quick Turkey and Black Bean Enchiladas

Discover the perfect solution for busy weeknights with these Speedy Turkey & Black Bean Enchiladas! This quick recipe combines lean ground turkey and fiber-rich black beans for a delicious, nutritious meal ready in under 30 minutes. With layers of flavor from spices and colorful veggies, these enchiladas are a wholesome twist on a classic favorite. Perfect for families and individuals seeking a healthy dinner option that doesn't compromise on taste. Dive into this culinary adventure today!
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Ingredients
  

1 lb ground turkey

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

1 cup corn (can be frozen or canned)

1 cup diced bell peppers (any color you prefer)

1 cup diced onion

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp paprika

Salt and pepper to taste

8 small flour or corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (such as cheddar, Monterey Jack, or a blend)

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) so it’s ready for baking.

    Cook the Turkey: In a large skillet over medium heat, add the ground turkey. Cook it for about 5-7 minutes, breaking it apart with a spoon as it browns until fully cooked.

      Add Vegetables: Next, add the diced onions, bell peppers, and minced garlic to the skillet. Sauté the mixture for an additional 3-4 minutes until the vegetables are tender and fragrant.

        Season the Mixture: Stir in the black beans, corn, ground cumin, chili powder, paprika, and season with salt and pepper. Continue cooking for another 2-3 minutes until everything is well combined and heated through.

          Prepare the Tortillas: To ensure the tortillas do not tear, warm them in the microwave for about 30 seconds. This will make them pliable and easier to roll.

            Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Take about 1/3 cup of the turkey and bean mixture and place it in the center of each tortilla. Roll them up tightly and arrange them seam-side down in the baking dish.

              Top with Sauce and Cheese: Once all the enchiladas are lined up in the dish, pour the remaining enchilada sauce over them, ensuring they are well-covered. Sprinkle shredded cheese generously on top.

                Bake: Cover the dish with foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

                  Serve: Once they are done baking, remove them from the oven and let them sit for a few minutes. Garnish with chopped cilantro if desired and serve with a dollop of sour cream on the side.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                      - Presentation Tips: Serve enchiladas directly from the baking dish, garnished with fresh cilantro and additional sour cream, creating a colorful and inviting meal. Consider pairing with a side of Mexican rice for a complete dinner experience.