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When it comes to weeknight meals, few dishes can match the convenience and flavor of One-Pan Turkey Enchiladas with Black Beans. This dish not only boasts a medley of delicious flavors but also simplifies the cooking process with its one-pan approach, making it a favorite for busy families and home cooks alike. With its combination of lean ground turkey, hearty black beans, and zesty enchilada sauce, this recipe offers a satisfying meal that is both nutritious and comforting.

One-Pan Turkey Enchiladas with Black Beans

Discover a weeknight dinner solution that's both delicious and easy to prepare with One-Pan Turkey Enchiladas with Black Beans. This flavorful dish combines lean ground turkey, hearty black beans, and spicy enchilada sauce, all cooked in a single pan for minimal cleanup. Ready in just 30 minutes, not only is this meal nutritious, but it also offers customizable options to suit your family's tastes. Enjoy comforting flavors and healthy ingredients in a satisfying and visually appealing dish!
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Ingredients
  

1 pound ground turkey

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

1 can (10 oz) red enchilada sauce

1 cup corn kernels (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

8 small flour tortillas

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to create the perfect environment for baking the enchiladas.

    Cook the Turkey: In a large, oven-safe skillet, warm a drizzle of olive oil over medium heat. Add the diced onion and sauté for approximately 3-4 minutes, or until it turns soft and translucent. Next, incorporate the minced garlic, stirring it into the mixture for about 1 minute until fragrant.

      Add the Turkey and Spices: Increase the skillet’s heat to medium-high and introduce the ground turkey. Cook it until browned, breaking it up with a wooden spoon, which should take about 5-7 minutes. Season the turkey mixture with cumin, chili powder, smoked paprika, salt, and pepper, mixing well to ensure the spices coat the turkey evenly.

        Combine the Filling: Once the turkey is fully cooked, stir in the black beans and corn. Continue to mix until the mixture is heated through, then remove the skillet from the heat.

          Assemble the Enchiladas: To start assembling, spread a thin layer of enchilada sauce (about ¼ cup) on the bottom of the skillet. Take a flour tortilla, spoon 2-3 tablespoons of the turkey mixture onto it, roll it tightly, and place it seam-side down in the skillet. Repeat this process until all tortillas are filled and arranged snugly in the skillet.

            Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Finish by sprinkling the shredded cheese generously on top.

              Bake: Carefully place the skillet in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and has turned a golden brown.

                Serve: Once cooked, remove the skillet from the oven and allow it to cool for a few minutes. Garnish your enchiladas with fresh chopped cilantro and serve with a dollop of sour cream on the side, if desired.

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

                    - Presentation Tips: For an attractive presentation, serve the enchiladas in the skillet directly, garnished with additional fresh cilantro and a wedge of lime for a pop of color.