Healthy Turkey & Black Bean Enchiladas (Gluten, Diary, Corn & Egg Free)

Healthy & Delicious Gluten Free Enchiladas

Kid tested and approved healthy gluten free & corn free enchiladas! Having celiac disease or a sensitivity can be so challenging when it comes to going out to eat. We live in Texas so in recent years we have really missed the incredible Tex-Mex that can be found across our state. I am gluten, dairy and corn free and my daughter is gluten free so even though some restaurants can cater to my daughter, it is extremely hard to find a good place to eat for me. I am so beyond thankful we found the Siete Brand of foods! Their tortillas are amazing. I am going to walk you through the steps I take to make our family these enchiladas.

I used ground turkey as filling for these enchiladas, but honestly these are so versatile so you can use veggies, ground beef, ground pork or anything you wish. We very rarely eat red meat in our house after a colon cancer scare so we stick to the lighter meats when we aren’t making vegetarian meals. I use all organic meats to keep exposure to antibiotics, growth hormones and pesticides to a minimum. True “organic” is regulated by the USDA and will have the green USDA label. Unfortunately, some producers can call themselves organic when they are not, so make sure you are looking for the seal. Even though it’s what I would recommend, organic produce doesn’t always have more nutrition, so if this is too expensive, research the meat producer and buy from a brand you trust. I also look for spices with organic labels on them. Here you can see I am starting to brown the turkey and while it’s still a bit raw I added my spices. See the recipe card below for the exact amounts or the video above.

Once the meat is halfway cooked I add chopped sweet onions to the pan.

This is not a sponsored post, but eventually I hope to get there - for now, these are just brands I use regularly in our kitchen at home. They are delicious options when you need to cook gluten, corn and dairy free foods. Some of the Banza rice in the store has dairy in it, so make sure you find the plain version above if you are trying to avoid dairy.

Now that the meat is almost cooked and the onions have become translucent I add organic black beans (after rinsing them under water in a mesh strainer).

This is where you add the delicious Siete brand red enchilada sauce.

Mix it in and you are ready to use it as filling for the tortillas. Make sure you wait to heat up the tortillas right before you start to add the filling. I typically put them in the microwave for 30-40 seconds, separate them and then put them back in the microwave for 15 seconds so they are nice and warm when brushing them with olive oil. This also helps avoid the dreaded cracking in the tortilla when you roll them up. If it cracks a little that is fine, just add it to the casserole dish and brush the top with more olive oil.

Scoop about 1-2 TBSP of turkey mixture on the tortilla near the edge then roll them fairly tight and sit them in the foil lined pan. I use a ceramic casserole dish, but you can use any pan you have on hand with sides to it. I wouldn’t use a sheet pan because you want the sides to hold the enchiladas in place. Lightly brush some olive oil on top of the rolled tortillas once you set them in the casserole dish. Make sure you spoon out about 1/2 cup of red enchilada sauce on the bottom of the foil in the casserole dish so the tortillas do not stick to the foil. I didn’t do that in my video above and it still worked out fine, but if you can remember it makes it even better.

After you have placed the enchiladas on top of the thin layer of red enchilada sauce, spread the cashew queso (dairy free) on top. If you can handle dairy, add thin Mexican cheese to the top or you can use the thicker grated cheese. I think I used the thicker in this particular instance because we were out of the thinly sliced cheese. I cannot have dairy, so I typically avoid putting cheese on two of them so I can eat them. That is why you see this done here and in the video. You an also use a separate dish for the dairy free enchiladas if you are unable to have them touch.

Topped with micro cilantro and dairy free tomatillo ranch, these are delicious and healthy! You can make your own tomatillo ranch by using Avocado mayo, handful of cilantro or micro cilantro, approx. 2 TBSP of lime juice and add spices like cumin, garlic powder, salt and pepper. I use my immersion blender for this and Voila! Homemade tomatillo ranch to go on EVERYTHING. :)