Turkey & Black Bean Enchiladas

Adapted from Ree Drummond


  • For the sauce
  • For the filling
    • 1 pound ground turkey
    • 1/2 medium onion, finely diced
    • 1/2 teaspoon salt
    • 1 can black beans, drained 
    • 1 can mild diced green chiles (optional)
  • 10-12 corn tortillas or 6-8 (8-inch) flour tortillas
  • 3 cups shredded cheese
  • 2 scallions, finely chopped
  • 1/4 cup cilantro, chopped


  1. For the sauce – In a saucepan over medium-low heat, whisk together the oil and flour and allow to bubble (if using cornstarch, make a slurry with a little water and add it with the next step).
  2. Pour in the enchilada sauce and chicken broth. Add cornstarch slurry, if using. Bring to a boil, reduce the heat, and simmer, stirring occasionally, while you prepare the other ingredients.
  3. For the filling  – While the sauce is simmering – Coat the bottom of a large skillet with oil and brown the ground meat with the onions over medium-high heat. Add salt and fresh pepper. Cook until browned. Mix in the black beans.
  4. Mix in a few spoonfuls of enchilada sauce.
  5. For the tortillas – 
    • Corn: Heat a small skillet over medium heat. Spray or brush a small amount of oil onto each side of the tortillas. Lightly fry the tortillas until soft and pliable. Repeat until all the tortillas have been cooked. 
    • Flour: See easy instructions for filling flour tortillas at Pilsbury.com.
  6. Preheat the oven to 350-F.
  7. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each [corn] tortilla into the sauce. Set the sauce-soaked tortilla on a plate (skip this step if using flour tortillas). Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated cheddar. Roll up the tortilla to contain the filling inside.
  8. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  9. Bake the enchiladas for 25 minutes, or until bubbly. Sprinkle chopped scallions and cilantro over the top and serve.

Rating: 5 out of 5.

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