Preheat oven to 400°F. In a 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.
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.
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 1 cup of shredded cheddar cheese on top.
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.
Enchilada seasoning (makes about 3 Tbsp. of seasoning)
1 Tbsp. Chili Powder
2 tsp. Cumin
1 tsp. Mexican Oregano
1 tsp. Coriander
1 tsp. Garlic Powder
1/2 tsp. Salt
If you don't have these seasonings on hand, use 1 oz. taco seasoning packet.