Description
Delicious protein-packed enchiladas perfect for the cozy autumn season.
Ingredients
- 8 whole wheat tortillas
- 1 pound ground turkey (or a plant-based alternative)
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 cups spinach, chopped
- 1 cup shredded cheese (Mexican blend or your favorite)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the olive oil in a large skillet over medium heat and add the ground turkey. Sauté until fully cooked, about 7-10 minutes.
- Stir in the black beans, corn, spinach, cumin, paprika, and season with salt and pepper. Cook for an additional 3-5 minutes.
- Spread 1/2 cup of enchilada sauce on the bottom of a greased baking dish. Fill tortillas with the turkey filling and cheese, roll, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake covered with foil for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and golden brown.
Notes
Use fresh ingredients for the best flavor. Consider gluten-free options with corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican