Easy and healthy turkey enchiladas made extra easy with a pre-made sauce and extra good with a hearty filling, an array of toppings and lots of cheese.
Preparation:
To cook:
Level: Easy
Serves: 3
Ingredients
- 2 tablespoons Olive oil
- 1 Red onion, diced
- 2 Poblano Peppers Or 1 Green Pepper, Diced
- Kosher salt
- 1 pound ground turkey
- 3 cloves minced garlic
- 2 tablespoons Sweet chilli powder
- 2 teaspoons Cumin
- 2 teaspoons Oregano
- 15 ounces, liquid Canned black beans, drained and rinsed
- 14-½ ounces, liquid Canned diced tomatoes
- 6 Whole wheat tortillas or wraps
- 2 cups Red Enchilada Sauce
- 1 cup Crumbled feta cheese, divided
- Picked jalapeños, for serving (optional)
- Diced avocado in lime juice, to serve (optional)
- Cilantro or parsley, to serve (optional)
Preparation
Preheat the oven to 400ºF.
Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Cook onion and green pepper for 5-7 minutes until softened. Season with 1 teaspoon of salt.
Push the vegetables to the side of the pan to create an open space in the middle of the pan. Increase the heat to medium-high and add the ground turkey to the center of the skillet. Mash it into a large flat disc so one side can really brown. Cook for about 6 minutes until the bottom of the turkey is browned, then season with 1 teaspoon salt and break into small pieces. Toss with the onions and peppers until cooked through, about 2 minutes longer.
Add the garlic and cook for about 1 minute, then add the chili powder, cumin and oregano, and grill for another minute. Add the black beans, canned tomatoes and 1 teaspoon of salt. Simmer over medium heat for 4-6 minutes until the liquid from the canned tomatoes has reduced. Transfer the black bean and turkey mixture to a large bowl.
Spread ⅔ cup enchilada sauce on bottom of skillet. Working one tortilla at a time, spoon some of the turkey and black bean mixture in the middle (about 1/2 cup per tortilla) and roll up. Place the rolled tortillas, seam side down, in the skillet with the sauce. Repeat with the remaining tortillas. If you have extra turkey/beans, just scatter them over everything or save them for later, it’s great on its own. Top with the remaining enchilada sauce, then spread over 1/2 cup feta cheese. Bake for about 20 minutes or until the sauce is bubbly.
To serve, top with remaining 1/2 cup feta cheese, pickled jalapeno, diced avocado, and chopped cilantro or parsley.
