I saw two rolled up, straw-golden tortillas stained cherry red by a sauce that gathered in a pool on either side of the plate. Fluffy dots of fresh cheese and soft herbs balanced delicately on top, melting lazily into the steam.
I could imagine a silver fork fogging up as it approached the hot dish, slipping easily into its delicate exterior while the filling tumbled out.
In that moment I realized there was not a single enchilada recipe on this site.
So I set out to make a version of Oprah’s Goat Cheese and Red Pepper Enchiladas with Mole.
swapped the goat cheese for feta to create a more assertive, salty bite, and added ground turkey and black beans for more heft. Ground would work too, but I think we’re all trying to eat less of that.
Browsing Whole Foods later that day, I stumbled across a small pouch of pre-made organic enchilada sauce.
I almost turned away to continue my hunt for the long list of ingredients in Oprah’s sauce, but it was getting late in the day and I was hungry.
So I threw caution to the wind and bought two.
Let’s make turkey and black bean enchiladas
If the pre-made enchilada sauce didn’t already make this recipe easy enough, I decided to keep it all contained in one skillet.
I’m not the type of person who enjoys practicing mindfulness while washing dishes.
I sauteed a diced red onion, two poblano peppers, and a small mound of garlic in a 12-inch, oven-safe skillet with plenty of olive oil.
Then I cranked up the heat and added the ground turkey, smashing it into an even layer so one side could turn chestnut brown.
A can of diced tomatoes and a can of black beans completed the one skillet dinner.
Use any kind of cheese you like; feta is a great unexpected addition. I use it here in two ways- scattered on the enchiladas before baking and added right at the end. Each forkful starts with oven-warmed, creamy feta and ends with a fresh, salty bite.
Since I prepare this dish in a skillet rather than a casserole pan, it yields 6 turkey and black bean enchiladas with leftover filling. This extra filling is meal prep gold: use it in breakfast tacos, work week lunches, as a pre-dinner snack
Extra virgin olive oil
1 red onion, diced
2 poblano peppers or 1 green bell pepper, diced
1 pound ground turkey
3 garlic cloves, minced
2 tablespoons mild chili powder
2 tsp cumin
2 tsp oregano
15-ounce can black beans, drained and rinsed
14.5 oz can diced tomatoes (preferably fire-roasted)
6 whole wheat tortillas or wraps
2 cups of your favourite store-bought enchilada sauce. Mine is Simply Organic Red Enchilada Simmer Sauce
1 cup crumbled feta cheese, divided
Pickled jalapenos, optional, for serving
Diced avocado tossed in lime juice, optional, for serving
Cilantro or parsley, optional, for serving
Preheat oven to 400. Heat 2 tablespoons olive oil in a 12-inch, oven-safe skillet over medium. Cook the onion and green bell pepper for 5-7 minutes until softened. Season with 1 tsp salt. Push the vegetables to the side of the pan to make an open space in the middle of the pan. Increase the heat to medium-high and add the ground turkey to the middle of the pan. Smash it into a large, flat disk so that one side can get really browned. Cook about 6 minutes until the bottom of the turkey is browned, then season with 1 tsp salt and break it up into smaller pieces and combine it with the onions/peppers until cooked through, about 2 minutes more.
Add the garlic and cook for about a minute, then add the chili powder, cumin, and oregano, and toast for another minute. Add the black beans, canned tomatoes and 1 tsp salt. Simmer on medium heat for 4-6 minutes until the liquid from the canned tomatoes has reduced. Transfer black bean and turkey mixture to a large bowl.
Spread ⅔ cup of the enchilada sauce on the bottom of the skillet. Working with one tortilla at a time, spoon some of the turkey and black bean mixture into the middle (about 1/2 cup per tortilla) and roll. Place rolled tortillas seam-side down in the skillet with the sauce. Repeat with remaining tortillas. If you have extra turkey/black beans, just scatter it over everything or save it for later- it’s great on its own. Top everything with the remaining enchilada sauce, then scatter over 1/2 cup of feta cheese. Bake for about 20 minutes or until the sauce is bubbling.
To serve, top with remaining 1/2 cup of feta cheese, pickled jalapeno, diced avocado and chopped cilantro or parsley.