Instructions:
- Brown the ground turkey in a large skillet over medium heat. Drain off any excess fat.
- Add the diced onion and bell pepper to the skillet; cook until softened (about 5 minutes). Stir in the minced garlic, cumin, chili powder, oregano, and smoked paprika; cook for 1 minute until fragrant.
- Stir in the drained black beans and ½ cup of stock. Bring to a gentle simmer, cook until most of the liquid has evaporated (5–7 minutes). Season well with salt and pepper. Set aside.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the 2 cups of stock until smooth. Bring to a simmer, whisking constantly until slightly thickened.
- Whisk in the tomato paste, lime juice, chili powder, cumin, and cayenne (if using). Season with salt. Remove from heat.
- Preheat oven to 375°F (190°C). Pour about ½ cup of the sauce into the bottom of a 9x13 inch baking dish and spread around. Briefly warm the tortillas (microwave wrapped in a damp towel or flash-fry) to make them pliable.
- Assemble Enchiladas: Briefly dip each warm tortilla into the remaining sauce to coat both sides. Lay flat, place a spoonful of filling down the centre, and sprinkle lightly with 2 cups of the shredded cheese. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the top with the reserved ½ cup of cheese.
- Bake for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let rest for 5 minutes before serving.