Layered Turkey-Bean Enchilada Bake for Thanksgiving Night

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What kind of recipe is it?

Layered Turkey-Bean Enchilada Bake is a hearty and flavorful casserole that combines ground turkey, black beans, and enchilada sauce, all nestled between layers of corn tortillas and cheese.

This dish isn’t only nutritious but also a great way to satisfy cravings for Mexican cuisine, with a healthy twist.

It’s perfect for families seeking a quick, weeknight meal or for anyone looking to prepare a satisfying dish for a gathering.

With its rich flavors and easy preparation, it appeals to home cooks of all skill levels.

Ingredients

This table outlines all the essential ingredients and their respective quantities needed to prepare the Layered Turkey-Bean Enchilada Bake, ensuring you have everything required for this delicious casserole dish.

Cooking Steps

1. Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle.

2. In a large skillet (30-cm/12-inch) over medium heat (about 175 °C/350 °F), add 1 tablespoon of olive oil. Once shimmering, add 1 medium diced onion and sauté for 3-4 minutes until softened and translucent.

3. Add 2 minced garlic cloves to the skillet and sauté for an additional 1 minute until fragrant.

4. Stir in 1 pound (450 g) of ground turkey, breaking it up with a spatula. Cook for 5-7 minutes, stirring occasionally, until the turkey is browned and reaches an internal temperature of 74 °C (165 °F).

5. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper to the skillet, mixing well. Cook for another 1-2 minutes to toast the spices, stirring frequently.

6. Stir in 1 can (15 ounces/425 g) of drained and rinsed black beans and 2 cups (480 ml) of enchilada sauce. Allow the mixture to simmer for 3-5 minutes until heated through. Remove from heat.

7. In a greased 23 x 33 cm (9 x 13 inch) baking dish, spread a thin layer of the turkey-bean mixture on the bottom, approximately 1 cup.

Then, layer 4-5 corn tortillas over the meat mixture, overlapping as needed.

8. Top the tortillas with 1 cup of the turkey-bean mixture and sprinkle with 1 cup (100 g) of shredded cheese.

Repeat layering back to the beginning with tortillas, turkey-bean mixture, and cheese, creating at least two layers, ensuring the top is finished with cheese.

9. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.

10. After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.

11. Once baked, remove the dish from the oven and let it rest for 10-15 minutes before serving; this will allow the enchilada bake to set and make serving easier.

12. If desired, garnish individual servings with chopped fresh cilantro before serving for added freshness and flavor.

Variations

• Spicy Chicken Enchilada Bake: Substitute the ground turkey with 1 pound (450 g) of ground chicken and increase the chili powder to 1.5 teaspoons for an extra kick.
• Vegetarian Black Bean Enchilada Bake: Replace the ground turkey with 1 more can (15 ounces/425 g) of black beans or a mix of cooked lentils and chopped bell peppers for a hearty, protein-rich dish.
• Dairy-Free Version: Use dairy-free cheese alternatives (1 cup/100 g) and opt for a homemade enchilada sauce free from dairy products to suit lactose intolerance.
• Gluten-Free Enchilada Bake: Swap out the corn tortillas for gluten-free tortillas or use sliced zucchini or eggplant as layers for a low-carb option.

Tips on plating and presentation

To make your Layered Turkey-Bean Enchilada Bake visually appealing, focus on contrasting colors and textures.

I like to sprinkle fresh cilantro on top for a green burst, and you can add a dollop of sour cream for creaminess.

Serving it in clear glass dishes allows guests to see the beautiful layers, making it a true centerpiece on your Thanksgiving table.

What other dishes can I pair it with?

After you’ve plated your Layered Turkey-Bean Enchilada Bake with those vibrant garnishes, think about what other dishes will complement its bold flavors.

I love pairing it with a fresh corn salad, which adds a sweet crunch. A side of roasted sweet potatoes can balance the dish nicely too.

Don’t forget a light, zesty avocado crema for an extra layer of flavor!

What drinks can I pair it with?

When it comes to drinks that pair perfectly with my Layered Turkey-Bean Enchilada Bake, I often reach for an invigorating margarita.

The revitalizing lime and tequila balance the spices beautifully. If you’re in the mood for something non-alcoholic, a zesty limeade works wonders too.

For a cozy vibe, a light Mexican beer allows the flavors to shine through without overpowering them.

Frequently Asked Questions

Can I Make This Dish Ahead of Time?

Absolutely, I’ve made this dish ahead of time! I usually assemble it a day before, cover it tightly, and refrigerate. It still tastes great when baked fresh the next day, so you’re good to go!

How Do I Store Leftovers Properly?

I store leftovers in airtight containers, making sure to cool them down first. I label them with the date and keep them in the fridge for up to four days or freeze for longer storage.

Is This Recipe Gluten-Free?

Yes, this recipe’s gluten-free if you use certified gluten-free tortillas and ingredients. I always check labels to verify everything’s safe. It’s great enjoying delicious meals without worrying about gluten. You’ll love it!

Can I Substitute Turkey With Another Protein?

Absolutely, you can substitute turkey with another protein! I’ve used chicken and even black beans for a vegetarian twist. It’s all about your preference, so feel free to experiment and make it your own!

How Many Servings Does This Recipe Yield?

This recipe yields about six generous servings. If you’re planning a gathering or want leftovers, I sometimes double the recipe for extra portions. Trust me, you’ll love having some for later!