Preheat the oven to 400°F. In a large sauté pan or skillet, heat 1 Tbsp. olive oil over medium heat. Add in the diced onion, garlic, jalapeño, salt and pepper and cook for ~5 minutes. Stir occasionally.
1 Tbsp. olive oil, 1 yellow onion, diced (1 small or 1/2 large), 3 cloves garlic, minced, 1 jalapeño, seeded and diced, salt and pepper, to taste
Add in the ground turkey and cook until no longer pink. Add in the enchilada seasoning, diced tomatoes and black beans. Stir to combine. Pour ~ 1 cup of the red enchilada sauce down in a 9x13 inch oven safe baking dish.
1 lb. ground turkey, 3 Tbsp. enchilada seasoning*, 1, (15 oz.) can black beans, drained and rinsed, 1, (14.5 oz.) can diced tomatoes, 1, (28 oz. can) red enchilada sauce
Scoop the filling in the tortillas and roll them up. I add ~1/2 cup of the filling in each enchilada. Pour more enchilada sauce over the enchiladas so they are covered. Sprinkle shredded cheddar cheese on top, feel free to be generous with the cheese!
8-10, 8-inch flour tortillas, 1-2 cups shredded cheddar cheese
Bake for 20-25 minutes or until cheese has melted and is bubbly. Let enchiladas cool slightly before serving. Serve with your favorite enchilada toppers: salsa, avocado, red onion, more cheese, etc.