This easy salsa verde turkey and black bean enchilada recipe is super filling and oh so delicious. Gluten free corn tortillas are filled with seasoned ground turkey, black beans, tomatoes, and onions then smothered with salsa verde and topped with shredded cheese. It’s the perfect weeknight meal the entire family will love.
These salsa verde enchiladas are sure to please all you enchilada lovers out there. I make them every few weeks because I just can’t get enough. Serve them with a dollop of sour cream, fresh cilantro, and sliced avocado and you’ll have yourself the perfect meal.
What you’ll need to make these Easy Salsa Verde Turkey and Black Bean Enchiladas
(links below are the gluten free & celiac safe products I used in this recipe)
- olive oil
- ground turkey
- canned black beans
- diced green chiles
- canned diced tomatoes
- vegetables: garlic + white onion
- cilantro
- spices: ground cumin, chili powder + garlic powder
- kosher salt + freshly ground black pepper
- gluten free corn tortillas
- colby jack cheese
- cooking spray
- salsa verde
More delicious gluten free mexican inspired recipes you’re sure to love!
- The Best Mexican Rice You’ll Ever Eat (Gluten Free)
- Roasted Tomato & Tomatillo Salsa (Gluten Free)
- Healthier Grilled Chicken Taco Salad with Chipotle Ranch Dressing (Gluten Free)
- The Best Ever Paloma
If you make these Easy Salsa Verde Turkey and Black Bean Enchiladas, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Easy Salsa Verde Turkey and Black Bean Enchiladas (Gluten Free)
- Yield: 12 Enchiladas
- Diet: Gluten Free
Description
This easy salsa verde turkey and black bean enchilada recipe is super filling and oh so delicious. Gluten free corn tortillas are filled with seasoned ground turkey, black beans, tomatoes, and onions then smothered with salsa verde and topped with shredded cheese. It’s the perfect weeknight meal the entire family will love.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 teaspoons olive oil
- 1 pound 94% lean ground turkey
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles
- 1 (14.5 oz) can diced tomatoes
- 2 cloves garlic
- ⅓ cup chopped white onion
- ⅓ cup chopped cilantro
- 3 teaspoons ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- kosher salt
- freshly ground black pepper
- 12 6-inch gluten free corn tortillas
- 1 ½ cup shredded colby jack cheese
- cooking spray
- 2 (15.5 oz) jars salsa verde (late july & la victoria mixed is my favorite)
garnish
- sour cream
- chopped cilantro
- sliced avocado
- hot sauce
Instructions
step 1
Preheat oven to 400 degrees.
step 2
Place a large skillet over medium heat and add olive oil. Add the ground turkey and season with salt and black pepper. Cook turkey until it’s brown.
step 3
Once turkey is browned, add black beans, diced green chiles, diced tomatoes, garlic, white onion, cilantro, cumin, chili powder, and garlic powder. Stir everything together well and simmer on low for 20 minutes, covered.
step 4
Remove lid and simmer for an additional 5-10 minutes to reduce the liquid in the pan.
step 5
Spray a 13×9 inch baking dish with cooking spray. Add ¼ cup enchilada sauce to the bottom of the baking dish and spread evenly.
step 6
Warm corn tortillas in the microwave before assembling (makes them easier to roll). Place a few tortillas (5 max) on a plate and cover with a damp paper towel. Microwave in 30 second increments until they are warmed through. Repeat in batches until all of your tortillas are warm. Keep wrapped in a dish towel until you are ready to assemble.
step 7
Take a tortilla and fill with ½ cup turkey mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in baking dish.
step 8
Repeat with each tortilla and place tightly next to each other. Top with remaining enchilada sauce and cheese. Cover with aluminum foil and bake for 20-25 minutes.
step 9
Once enchiladas are done, top with sour cream, cilantro, avocado slices, and hot sauce, if desired.
Notes
adapted from skinny taste
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Leave a Rating + Comment