Ingredients
Filling
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound extra lean ground turkey
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon chili powder, or to taste
- Salt and freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 15 ounces can of black beans, rinsed well and drained
- ½ cup low sodium chicken broth
- 1 whole lime, juiced
Assembly
- 12 (6-inch) low carb flour tortillas
- 1½ cups red enchilada sauce, divided
- ½ cup shredded low fat sharp cheddar cheese
- ½ cup shredded Monterrey Jack cheese
Garnish & Serving
- Thinly sliced green onions, for garnish
- Sour cream, for serving
- Lime wedges, for serving
Instructions
- Prep. Preheat the oven to 400˚F. Grease a 13×9 baking dish with cooking spray and set aside.
- Sauté the aromatics. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the diced onions and cook for 2 minutes until softened. Stir in the minced garlic and cook for an additional 20 seconds until fragrant.
- Cook the turkey. Add the ground turkey to the skillet; season with dried oregano, ground cumin, chili powder, salt, and freshly ground black pepper. Cook for 5 minutes or until the turkey is browned, stirring frequently. Mix in the tomato paste until everything is well combined.
- Add the remaining ingredients. Stir in the rinsed black beans, low sodium chicken broth, and freshly squeezed lime juice. Bring the mixture to a boil and cook for 1 minute while stirring frequently, then remove from heat.
- Assemble the enchiladas. Lay one tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end. Roll up the tortilla to encase the filling and set aside. Repeat with the remaining tortillas and filling.
- Bake. Spread ½ cup of the red enchilada sauce evenly on the bottom of the greased baking dish. Arrange the rolled tortillas seam-side down over the sauce. Pour the remaining sauce over the top of the enchiladas. Sprinkle shredded sharp cheddar and Monterrey Jack cheese evenly over the enchiladas. Bake in the preheated oven for 18 to 20 minutes or until hot and bubbly.
- Serve. Remove the enchiladas from the oven and allow them to rest for about 5 minutes. Garnish with thinly sliced green onions and a dollop of sour cream. Serve with lime wedges on the side for extra zest.
Notes
- For a spicier kick, add extra chili powder or chopped jalapeños to the filling.
- Use whole wheat or corn tortillas for a different texture and flavor.
- To make this recipe dairy-free, omit the cheese and sour cream or use plant-based alternatives.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This dish can be made ahead by assembling and refrigerating before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
