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Ground turkey enchilada on white plate with sour cream and cilantro.
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5 from 8 votes

Ground Turkey Enchiladas

These delicious Ground Turkey Enchiladas are loaded with roasted sweet potatoes, black beans and a simple sauce with the right amount of spice. And covered with all the cheese of course! A perfect make ahead dinner the family will love!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 499kcal
Author: Lorie Yarro

Ingredients

  • 1 lb ground turkey
  • 1 medium red onion diced
  • 1 jalapeño (or green chile) diced small
  • 3 garlic cloves minced
  • 1 large sweet potato, peeled and cut into ½ inch pieces
  • 1 can black beans (14.5 oz. approx.) rinsed
  • 2 - 2½ c tomato sauce
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • ¼ - ½ teaspoon crushed red pepper flakes
  • ¾ teaspoon oregano
  • ½ teaspoon pepper
  • ½ teaspoon Sea salt
  • 2 c shredded colby jack cheese (or your favorite shredded cheese!)
  • 8-10 tortillas (6-8 inch)
  • olive oil
  • chopped cilantro (optional)
  • sour cream (optional)

Instructions

  • Preheat oven to 425°F. Peel and chop the sweet potatoes. Toss them in about 2 teaspoons of olive oil and a pinch of sea salt, on a parchment lined baking sheet and bake four about 15-20 minutes or until softened and starting to brown. After removing change the heat to 375°F.
  • While sweet potatoes bake, heat 1 T olive oil in a skillet. Add the onion, jalapeño and 1 garlic clove, and cook for about 3-4 minutes until onions start to become translucent.
  • Add in ground turkey and cook until there is no more pink and meat is done.
  • Remove from heat and allow to cool for a few minutes.
  • In a medium bowl, stir together tomato sauce, 2 garlic cloves, chili powder, cumin, red pepper and sea salt and black pepper to taste. Add about ½ cup of the sauce to the bottom of a greased 9x13 inch pan or large casserole dish.
  • In a separate bowl, combine the cooked ground turkey mixture, sweet potatoes, black beans, and ½ cup of the sauce and stir well to combine.
  • Spoon about ⅛ of the sweet potato and meat mixture into tortillas and cover with a sprinkle of cheese, roll up and line in pan.
  • Spread any extra meat mixture over top of the enchiladas lined in the pan. Pour the rest of the enchilada sauce over top and spread along to cover all of the tortillas.
  • Bake covered (at 375°F) for 20 minutes. Add remaining cheese on top of the enchiladas and bake uncovered for another 10 minutes or until cheese is melted.
  • Garnish with cilantro and sour cream if desired and enjoy! Store leftovers in an airtight container for about 3-4 days.

Notes

  • To reheat: you can microwave for about 1 ½ minutes for one enchilada and 2-3 minutes for 2 or more. In an air fryer, heat at 375°F for about 4-5 minutes. In the oven, bake at 350°F for about 20 minutes.
  • For gluten free or dairy free:
    • gluten free: use corn tortillas or your favorite gluten free tortillas.
    • dairy free: use a vegan or dairy free cheese. I think Daiya is a fan favorite last I heard!

Nutrition

Calories: 499kcal | Carbohydrates: 46g | Protein: 37g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 877mg | Potassium: 976mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6454IU | Vitamin C: 13mg | Calcium: 406mg | Iron: 5mg