This is one of the easiest (and most requested) weeknight recipes I’ve made around here. I have an unspoken rule for myself – I don’t make a recipe twice. Every once and a while I’ll break it and the rule never applies to chocolate chip cookies, but for the most part, I like to be challenged. I like to be exposed to new foods, flavors, and cooking styles. I want to learn as much as I can about playing with food and experimenting in the kitchen is my way of doing that.
But, there’s this girl that spends a lot of her time at the farm. A girl who compliments my cooking…a lot. She pretty much makes me feel like I’m Gordon Ramsey. Or The Pioneer Woman. Or somebody with insane culinary skills. She also has one of those smiles that could get me to hand her an entire box of Girl Scout cookies without a second thought. She’s good, I tell you.
I made these for her one night and she not only sweetly asked me to make them again, but she left me a colorful note that said something to the effect of, “Please make those enchiladas again. They were so good. Just add more cheese.” She knows my recipe rule and was attempting to circumvent it with the addition of extra cheese. That smart cookie.
So, I caved and I made them again. I’m powerless against sweet smiles and colorful notes.
Take a medium-sized tortilla and spread a little sour cream down the center.
Add some ground turkey, onion, and black beans. I brown large batches of ground turkey and onion in advance and freeze them, so it was just a matter of thawing the meat and stirring in the black beans.
Sprinkle with a little bit of cheese.
Then roll it up and set it into a pan to get all cozy with the others.
When they’re all rolled, pour some enchilada sauce over the top.
Then sprinkle with some more cheese.
Bake them until the cheese is all melty and enjoy! Top them with sour cream, green onion, avocado…so many things go well with enchiladas!
- 1 lb ground turkey
- 1 cup chopped onion
- 1 can black beans, drained and rinsed
- 10 medium flour tortillas
- 1/2-3/4 cup sour cream
- 2 cups cheddar cheese
- 2 (10 oz) cans red enchilada sauce
- Preheat oven to 350
- Brown ground turkey and onion in a skillet. Drain.
- Stir in black beans.
- On each tortilla, spread sour cream, then add turkey mixture and cheese, then roll and place in a greased 13"x9" pan.
- Pour enchilada sauce evenly over the entire pan.
- Sprinkle with remaining cheese.
- Bake for 30-40 minutes.