Ingredients
– 1 tsp olive oil
– 1 small onion, finely chopped
– 1 lb (≈ 450 g) 93 % lean ground turkey
– ½ tsp kosher salt, divided (≈ 2 g)
– ½ tsp ground cumin (≈ 1 g)
– 1 tsp granulated garlic powder (≈ 3 g)
– ¼ tsp chili powder (≈ 0.5 g)
– 1 (15‑oz) can black beans, drained and rinsed (≈ 425 g)
– 1½ cup (≈ 170 g) shredded Mexican‑style cheese blend, divided
– About 2 cup (≈ 480 ml) enchilada sauce, divided (1 cup mixed into the filling, ¼ cup for the pan bottom, ¾ cup poured over the rolled tortillas)
– 10 small (8‑inch) flour tortillas, warmed
Notes
🌽 Tip: Use flour tortillas for the softest roll; if using corn tortillas, dip them briefly in enchilada sauce before filling.
🔥 Tip: A homemade enchilada sauce adds depth, but a high‑quality store‑bought sauce works fine and saves time.
❄️ Tip: Double the recipe and freeze half for a ready‑made meal; bake from frozen, adding 10‑15 minutes to the cooking time.
- Prep Time: 10 minutes
- Make‑ahead: Sauce and filling can be prepared up to 2 days ahead; store refrigerated
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High‑protein, Healthy
Nutrition
- Serving Size: 1 enchilada (approx.)
- Calories: 317
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 99mg