This easy salsa verde turkey and black bean enchilada recipe is so filling and super delicious! Gluten free corn tortillas are filled with ground turkey, black beans, tomatoes, onions and spices, then smothered with salsa verde and cheese. So good!
I have to say, enchiladas are one of my top ten favorite foods. I just love them! We have enchiladas at our house at least once every two weeks because I just can’t go on without them. What is more perfect than a warm corn tortilla filled with ground turkey and black beans, drenched in salsa verde and covered in melted cheese? Not much in my opinion!
For all you other enchilada lovers out there, these enchiladas are to die for! Topped with a dollop of sour cream, cilantro, and sliced avocado and you have yourself the perfect meal.
This easy salsa verde turkey and black bean enchilada recipe is so filling and super delicious! Gluten free corn tortillas are filled with ground turkey, black beans, tomatoes, onions, and spices, then smothered with salsa verde and cheese. So good!
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 teaspoons extra virgin 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)
- sour cream
- chopped cilantro
- sliced avocado
- hot sauce
Preheat oven to 400 degrees.
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.
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.
Remove lid and simmer for an additional 5-10 minutes to reduce the liquid in the pan.
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.
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.
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.
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.
Once enchiladas are done, top with sour cream, cilantro, avocado slices, and hot sauce, if desired.
Adapted from Skinny Taste