These Ground Turkey Black Bean Enchiladas are a no-fuss, flavorful meal combining well-seasoned turkey and hearty black beans. Tucked in a soft tortilla and smothered in rich enchilada sauce, they’re a perfect pick for a satisfying dinner.
When it comes to comfort food that’s filling, nutritious, and flavorful, Ground Turkey Black Bean Enchiladas fit the bill perfectly. Wrapped in a soft tortilla and generously smothered in a rich enchilada sauce, this dish is an easy recipe that doesn’t skimp on flavor, making it a go-to choice for wholesome dinners.
Why We Love These Turkey Enchiladas
- Flavors: The combination of seasoned turkey, hearty black beans, and tangy enchilada sauce creates a taste sensation that’s hard to resist.
- Wholesome: Lean ground turkey and nutrient-rich black beans make this a healthier spin on a classic favorite.
- Cheesy: The melty blend of sharp cheddar and Monterrey Jack adds a touch of indulgence.
- Quick to Whip Up: This dish can be on the dinner table in under an hour.
Ingredients You’ll Need
- Olive Oil: Used for sautéing and adding flavor.
- Onion and Garlic: Bring a depth of flavor, fragrance, and sweetness.
- Ground Turkey: It’s leaner than beef but still delicious.
- Ground Cumin & Chili Powder: Offer a warm and mild spicy kick.
- Seasonings: Dried oregano, salt, and pepper.
- Tomato Paste: Adds a tomato flavor.
- Black Beans, rinsed and drained: A hearty addition that provides texture.
- Chicken Broth: Gives moisture and a subtle meaty flavor.
- Lime: Adds zest and freshness.
- Flour Tortillas
- Cheeses: Cheddar cheese & Monterrey Jack cheese
- Red Enchilada Sauce: Brings moisture and a tangy, savory flavor.
- Green onions, sour cream, and lime wedges: Used for garnish.
How To Make Turkey Enchiladas
Bust out your favorite skillet and baking dish – these ground turkey black bean enchiladas are about to be your din din! Here’s a brief step-by-step guide to easily get these flavorful rolls from your kitchen to your table.
- Preheat the oven: Set oven to 400˚F and grease a 13×9 baking dish.
- Sauté: In a skillet with olive oil, cook onions and garlic.
- Cook turkey: Add ground turkey, season, and cook until browned.
- Add mixins: Mix in tomato paste, beans, chicken broth, and lime juice. Cook briefly.
- Assemble enchiladas: Fill the tortillas with the turkey mixture, roll them up, and place them in the baking dish.
- Add sauce and cheese: Spread enchilada sauce, then sprinkle cheeses on top.
- Bake for 18 to 20 minutes or until bubbly.
- Serve: Remove from the oven, let cool briefly, garnish, and enjoy with lime wedges.
Recipe Tips And Variations
- Tortilla Tip: If your tortillas are too stiff to roll without breaking, wrap them in a damp paper towel and microwave for 20 seconds. This softens them up and makes them easier to work with.
- Ground Turkey: I like using ground turkey for this recipe, and I use lean ground turkey to keep the dish healthier. You can also use ground chicken or ground beef.
- Vegetables: Feel free to add in some veggies like bell peppers or corn for added texture.
- Add Heat: For a spicier kick, include chopped jalapeños or chili flakes.
- Homemade Sauce: While store-bought enchilada sauce is convenient, making your own at home can enhance the flavor. Grab my recipe here for homemade Enchilada Sauce.
- Cheese Choices: This recipe calls for sharp cheddar and Monterrey Jack, but feel free to experiment with different cheese combinations like Pepper Jack for a spicier kick or a Mexican blend for variety.
- Leftover Use: If you have leftover filling, it’s great for making tacos, burritos, or even as a topping for nachos.
Serving Suggestions
Serve these enchiladas with a fresh tomato cucumber salad, mango guacamole, or a refreshing restaurant-style salsa. A side of Mexican rice can also complement the hearty enchiladas.
Storage
Once cooled, store the enchiladas in an airtight container. They will keep well in the refrigerator for up to 3 days or in the freezer for 2 to 3 months. Thaw before reheating. To reheat, simply microwave or bake in the oven until warmed throughout.
More Enchiladas Recipes
- these Overnight Breakfast Enchiladas
- or these Crock Pot Chicken Quinoa Enchiladas
- Easy Chicken Enchiladas
- and even this lovely twist on Mediterranean Chicken Enchilada Casserole
- Beef Enchiladas
Ground Turkey Black Bean Enchiladas
Our favorite ground turkey enchiladas recipe! Packed with savory turkey and black beans, these cheesy enchiladas are delicious and easy to make.
Servings : 4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound extra lean ground turkey
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin, or to taste
- ½ teaspoon chili powder, or to taste
- salt and fresh ground black pepper, to taste
- 2 tablespoons tomato paste
- 15 ounces canned black beans, rinsed well and drained
- ½ cup low sodium chicken broth
- 1 whole lime, juiced
- 12 (6-inch) low carb flour tortillas
- ½ cup shredded low fat sharp cheddar cheese
- ½ cup shredded Monterrey Jack cheese
- 1½ cups red enchilada sauce, divided
- thinly sliced green onions, for garnish
- light sour cream, for serving
- lime wedges, for serving
Instructions
- Preheat the oven to 400˚F. Grease a 13×9 baking dish with cooking spray and set aside.
- Heat the olive oil in a large nonstick skillet set over medium-high heat. Add onions and cook for 2 minutes. Stir in the garlic and continue to cook for 20 seconds.
- Add the ground turkey; season with oregano, cumin, chili powder, salt, and pepper. Continue to cook for 5 minutes or until browned, stirring frequently. Stir in the tomato paste until well incorporated.
- Mix in the beans, chicken broth, and lime juice, and bring to a boil; cook for 1 more minute, stirring frequently. Remove from heat.
- Place 1 tortilla on your working surface and spoon about 3 tablespoons of the turkey mixture onto one end of the tortilla. Roll up the tortilla and set aside. Repeat the process with the remaining tortillas and ground turkey mixture.
- Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
- Arrange rolled-up tortillas seam-side down over the enchilada sauce. Pour the remaining sauce over the enchiladas and top with the cheeses.
- Bake for 18 to 20 minutes or until hot and bubbly. Remove from oven and let it rest for a few minutes.
- Garnish with sour cream and green onions, and serve with lime wedges.
Notes
- Variations: Customize the filling with additions like bell peppers, corn, or zucchini.
- Meat Substitution: Swap out turkey with ground chicken, pork, or beef and adjust the cooking times accordingly.
- Cheese Choices: Try different cheeses like Pepper Jack for a kick, or use a Mexican blend.
- Leftovers: Repurpose leftover filling for tacos, burritos, or nacho toppings.
- Storage: Store cooled enchiladas in an airtight container and keep in the refrigerator for up to 3 days.
Nutrition
Serving: 2 Enchiladas | Calories: 435 kcal | Carbohydrates: 33 g | Protein: 38 g | Fat: 18 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 96 mg | Sodium: 1560 mg | Potassium: 763 mg | Fiber: 11 g | Sugar: 8 g | Vitamin A: 1007 IU | Vitamin C: 9 mg | Calcium: 311 mg | Iron: 5 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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