In a large skillet over medium heat, drizzle about a tablespoon of olive oil. Once hot, add the diced onion and jalapeño. Sauté for about 3-4 minutes until they begin to soften.
Add the minced garlic and ground turkey to the skillet. Use a spatula to break the turkey into small pieces. Cook until the turkey is browned and no longer pink, about 8-10 minutes.
Stir in the rinsed black beans, tomato sauce, cumin, chili powder, crushed red pepper flakes (if using), oregano, pepper, and sea salt. Let the mixture simmer for about 5 minutes until everything is well combined and heated through.
Preheat your oven to 350°F (175°C). Spread a thin layer of the turkey mixture at the bottom of a baking dish. Take a tortilla, spoon about ¼ cup of the turkey filling onto it, and sprinkle a little cheese on top. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Once all enchiladas are assembled, pour any remaining turkey filling over the top, followed by the remaining tomato sauce. Sprinkle generously with shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Once baked, remove from the oven and let it cool slightly. Garnish with chopped cilantro and serve with sour cream on the side if desired. Enjoy your delicious Ground Turkey Enchiladas!
