Enjoying These Easy Enchiladas

Now that I’ve made homemade enchiladas, the filling and flavor combinations are endless. These Turkey, Spinach, & Black Bean Enchiladas are hearty, bursting with flavor, and easy to make. I’d consider these enchiladas to be a “lightened up” version since they’re full of lean animal and plant-based protein, use corn tortillas, and you make your own enchilada sauce from scratch in under 5 minutes. Full disclosure: Ted bought a large bunch of cilantro and we’re were purposefully trying to use it up. This recipe is very cilantro heavy since 1). it adds a burst of flavor quite effortlessly; and 2). waste not. If you’re not a cilantro fan, don’t worry! Just omit cilantro, but it do add a flavor like no other.

Ingredients (serves 4-6 with 2 enchiladas).

For the Enchilada Sauce:

1 can (15 oz) diced tomatoes, undrained
2 garlic cloves
1/4 onion
1/2 c water
2 T chili powder
1 T cumin
1 t smoked paprika
1/2 t salt
1/4 t garlic powder
1 t oregano
1/8 t cayenne (optional)
1 T diced green chilies, undrained (save the rest of the 4 oz can for the next step)

For the Enchiladas:

1 garlic clove, minced
16 oz lean ground turkey
1 can (15 oz) black beans, drained and rinsed
2 c chopped cilantro, divided
2 T from 4 oz can diced green chilies ^^ see above; you’ll still have some leftover
2 c chopped spinach
10-12 6-inch corn tortillas (depends on pan size)
1 c shredded cheese
4-6 T nonfat Greek yogurt (optional)

Directions.

Preheat oven to 400°F. Grease 9×13 baking pan if needed.
In a blender, combine all ingredients for enchilada sauce and blend until smooth. Season to taste if needed. It should yield just over 2 c of sauce.
Lightly coat bottom of baking pan with enchilada sauce, using about 3/4 c. Set aside.
In a cast iron skillet, brown turkey with the minced garlic. Once cooked, stir in all of black beans, 2 T chiles, all of spinach, and 1 c of cilantro. Add about half of enchilada sauce and mix well.
Using a heaping 1/2 c, scoop meat and veggies into tortilla, spread filling vertically as you wrap and place seam side down in the baking pan with sauce. Repeat until all tortillas are used.
Spoon 3/4 c enchilada sauce over rolled tortillas. Sprinkle with cheese and remaining cilantro.
- Note: we had about 1/2 c leftover filling, 1/4 to 1/2 c of sauce leftover, and saved a couple tablespoons os cilantro to top when finished.
Bake for 18-22 min until cheese is melted and just beginning to brown. Cool for about 5 min before serving.
Serve two enchiladas with extra sauce, more cilantro, and Greek yogurt (or sour cream), both optional.
Enjoy!