In a large skillet, cook the ground turkey over medium heat until browned and cooked through. Drain any excess fat then stir in the taco seasoning and a splash of water. Set aside.

Spray a separate skillet with non-stick olive oil cooking spray and add the diced onion and bell pepper. Cook until softened, about 5 minutes. Season with salt and black pepper.

Add the black beans and green chiles to the skillet. Stir to combine and cook for another 2-3 minutes.

Preheat your oven to 375 degrees F.

Add 1 cup enchilada sauce into the base of your casserole dish.

Lay out a tortilla and spoon some of the veggie and bean mixture in the center. Top with the turkey mixture and sprinkle with shredded cheese. Roll it up and place it seam-side down in the casserole dish.
Repeat with the remaining tortillas and filling, lining them up in the baking dish.

Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it out evenly. Sprinkle the rest of the shredded cheese over the top.

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Let the enchiladas cool for a few minutes before serving.

Serve the enchiladas with your favorite toppings like sour cream, hot sauce, chopped cilantro, sliced jalapeños, avocado, and lime wedges.