Ground Turkey Black Bean Enchiladas – Loaded with ground turkey and black beans, these saucy, cheesy enchiladas are super easy to make and are always everyone’s favorite!
First of all, happy Sunday, my dear friends! I imagine you taking a long Sunday morning break with your feet propped up on the couch, remote in one hand, and your laptop in the other. Am I right?!
Oh Oh! I also see some of you reading the newspaper! Can it really BE? Like, real paper?? Get out. I don’t believe it…
And is anyone heading out to Church, or place of worship?? It’s what I SHOULD be doing… hopefully I’ll make it there a bit later today.
Second of all, my mouth is in love. Staring at these photos, remembering these awesome turkey black bean enchiladas… they’ve got a zing of tangy enchilada sauce deliciousness, and they are 1000% addicting.
Then again, I am definitely the one that can live on anything-enchiladas;
- these Overnight Breakfast Enchiladas
- or these Crock Pot Chicken Quinoa Enchiladas
- and even this lovely twist on Mediterranean White Chicken Enchiladas
They are all so darn very good, and I have a 4-year old that agrees 100%.
I have to say, after having these two little kids, persuasion towards food is a skill I’ve pretty much mastered. #truth
AND if they really really reallllyyyy love something I’ve made? Like, mucho love?? That something ends up on this bloggy of mine almost 99% of the time.
Example: Ground Turkey Black Bean Enchiladas
After the initial shade thrown at the black beans – Mom, they look like bugs!! MOM! Don’t make us eat it! MOM! ewwwww, yuuuuck, grozzzzzzz!! – I made them try it and I made them love it!
Okay. LOVE is a pretty strong word, but for first timers, they did a-ok.
To make these lovelies, you’re going to need some ground turkey (obvi), black beans (also obvi), enchilada sauce (canned is cool!), low carb flour tortillas (yeah, no corn tortillas…), cheese, some spices, and 45 minutes. We cool?
Bust out your favorite skillet and baking dish – these ground turkey black bean enchiladas are about to be yo’ din din!
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Ground Turkey Black Bean Enchiladas
Ingredients
- 2 teaspoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound extra lean ground turkey
- 1/2 teaspoon ground cumin, or to taste
- 1/2 teaspoon chili powder, or to taste
- 1 teaspoon dried oregano
- salt and fresh ground pepper, to taste
- 2 tablespoons tomato paste
- 1 can black beans, rinsed well and drained
- 1/2 cup low sodium chicken broth
- 1 whole lime, juiced
- 12 (6-inch) low carb flour tortillas
- 1/2 cup low fat shredded sharp cheddar cheese
- 1/2 cup shredded Monterrey Jack cheese
- 1 1/2 cups red enchilada sauce, divided
- thinly sliced green onions, for garnish
- light sour cream, for serving
- lime wedges, for serving
Instructions
- Preheat oven to 400F.
- Grease a 13x9 baking dish with cooking spray and set aside.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onions and cook for 2 minutes.
- Stir in garlic and continue to cook for 30 seconds.
- Add the ground turkey; season with cumin, chili powder, oregano, salt and pepper.
- Continue to cook for 5 minutes, or until browned, stirring frequently.
- Stir in tomato paste until well incorporated.
- Stir in 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 with remaining tortillas and ground turkey mixture.
- Spread 1/2 cup enchilada sauce on the bottom of previously prepared baking sheet.
- Arrange rolled up tortillas seam side down over the enchilada sauce.
- Pour remaining sauce over enchiladas and top with cheeses.
- Bake for 18 to 20 minutes, or until hot and bubbly.
- Remove from oven and let stand few minutes.
- Garnish with sour cream and green onions.
- Serve with lime wedges.
Nutrition
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.
These enchiladas were delicious! I used corn tortillas as they are gluten free, and froze half for a future meal, minus the cheese. Will definitely make these again.
So yummy!!
These are really good. I made homemade enchilada sauce (for the first time!) and used this recipe for the filling. I followed the recipe as written and they came out great! Yummy! I’m not big on green onions, so I garnished with a bit of avocado.
I tripled the recipe and added green chilis and olives and it was bomb dot com.
Will make again.
These were delicious. I didnāt have the jalapeƱo which would have been even better so I subbed in some green chilies. Thanks for the recipe
Thank YOU! I’m very glad you enjoyed it! š
Can these be frozen?
Fabulous, quick and easy.
Thank YOU! I’m very glad you enjoyed it! š
Donāt normally write reviews, but Iāve now made this 3 times in 2 weeks. Itās so yummy!! Love something I can use ground turkey with, that I donāt notice itās the more bland version of ground beef š also served with some Greek yogurt in place of sour cream. You gotta try this!
That’s wonderful! I’m very glad you enjoyed it! Thank YOU! š
Made these with homemade enchilada sauce and they were delicious!! Thanks for a great recipe!
That’s great! I’m very happy you enjoyed it! Thank YOU! š
These was a big hit with my husband and grandson who is 13! I prepared the recipes exactly and honestly, I can’t thing of a thing I would change. It is so simple and delicious! My husband and I served sour cream over ours along with the green onions and it was the perfect addition although my grandson opted out of those two ingredients but he still loved them. I used the X-treme Wellness tortillas and they were not soggy at all!
I am very glad you enjoyed it! Thank YOU! š
Finally made these and my entire family thought they were great! No soggy problems here all I did was cook until all of the liquid in the pot was absorbed… easy.
Delicious. Thanks for sharing.
Norma
That’s great! I’m very glad you enjoyed them! š
We enjoyed these for dinner tonight!! Even though my hubby and son prefer ground beef neither complained and tore through them. I will definitely make again! So good!
I am very glad you and your family enjoyed it! Thank YOU! š
Amazing!!! Iāll say I:
1. Cooked turkey separately
2. Used a slotted spoon to fill my tortillas to cut down on liquid which alleviated the soggy situation.
3. Enjoyed them with my husband and daughter. Then discussed adding to our staple recipes!! Everyone will find what works for them but your recipe is very encompassing to the healthier enchilada request. Thank you!
That’s wonderful! I am very happy you enjoyed it! Thank YOU! š
My whole family loves these, including my picky kids! This is in our regular dinner rotation.
That’s great! I am very glad you enjoyed it! Thank YOU!:)
Can enchiladas be made in advance?
Sure. Follow the recipe directions down to the 15th step, then cover with aluminum foil and refrigerate. When ready to bake, pour remaining sauce over the enchiladas, top with cheeses, and bake at 400ĖF for about 20 minutes, or until hot and bubbly.
Very easy and very flavorful.
These were so good! I did add more chicken broth like your update suggested and they were yummy. I did half with corn and half with flour tortillas. I think I did like the corn better since they weren’t as soggy. This will become a regular at our home!
UPDATE: I have made this recipe at least a dozen times and it is my go-to for my friends right after they have babies. Here are some optional adjustments I have tried:
1) Soggy tortillas fix: Use corn or 50/50 corn/flour tortillas. If you have time a quick pan sear on both sides before adding the filling makes them hold up beautifully.
2) Look up Julioās Seasoning on Amazon (or get it in your H-E-B spice aisle if you live in Texas!) and generously season the filling and enchilada sauce with it. It is KILLER.
3) Sub Greek yogurt for sour cream
4) Someone else recommended adding extra chicken broth and reducing for additional flavor depth and HECK YES. It is a game changer. I add 2-3 cups sometimes depending on what I have in hand. It is never too much hah!
I love this recipe (and blog) dearly and cant recommend this dish enough!
I am planning on making this and will need to carb count for
a family member…Is the carb information for one or two enchiladas?
Thanks for the beautiful blog!
Hi!
Yes, the serving is 2 enchiladas. I hope you’ll enjoy! š
So, the bad news is: I should have gone with my instincts and only cooked at 350 (could just be my oven), because they cooked REALLY fast and dried out a little. the GOOD news is: there was enough filling left over to make a second pan that I am freezing and will cook up on one of our busy nights and I’m really excited about that! I did use corn tortillas and would agree with adding more broth to enhance the flavor of the filling. Overall I am very happy I found this recipe! Thanks for sharing.
I made these with Mission Carb Balance flour tortillas and they were pretty soggy… is there a specific brand anyone has used that they recommend? Or should I go for corn instead?
All around delicious flavor and dish, it was a hit!
Can I use vegetable broth instead of chicken?
Oh for sure!
I had some filling left over. Was gonna eat it with some eggs for breakfast šš
I would!! š Throw an egg on it and YUM! :-))
Instead of adding more salt I just added a cup of chicken broth (since I had to make that much anyway) and then let it reduce down. This gives it a lot more flavor. It was delicious!
I got cancer 3 years ago and have been struggling. When I was finally able to eat again after losing 40 lbs due to chemo, I was craving Mexican food. My hubs and I are both from the Southwest, and NEEDED some home flavorā¦ but I wanted something a bit āhealthierā than my loaded-down cheese enchiladas. I was attracted to this recipe because of the lean turkey and the added protein in the black beans.
I have now been making these regularly for at least a couple of years now, and we love them. They are tasty enough to feel like we are getting some Southwest flavor, but light enough to not feel bad about eating them. I make my sauce from scratch and this delicious dish pulls together quickly. Thank you!
Thank you, Deb, for sharing that. I pray that cancer is behind you and that you are well and healthy. šā¤ļø
I am happy to hear that you found one of my recipes and liked it. š When I worked on this recipe, I also just wanted some Mexican food – tacos, burritos, or enchiladas! But lighter. So that’s how these enchiladas came to be. I go to this recipe more often than any other recipes that I’ve shared on Diethood.
CAN you make ahead and freeze?
Yes, but not cooked; prepare it all, cover the baking dish, and freeze. When ready to cook, remove from freezer and set on counter to thaw, then cook.
Made these for dinner with our leftover turkey. They were so delicious, I will definitely make again! Great mix of seasonings!
These were so good….my only mistake was using hot enchilada sauce by mistake so the kids couldn’t eat it but it was perfect for my husband and I
Made it for dinner. Was a hit. I added some seasoning to the enchilada sauce. Really tasty. Thank you.
This was delicious. Thanks for sharing. Turkey tacos just weren’t going to do it tonight. So glad I found your recipe.
Can you make ahead of time and freeze?
Making this asap! My soon to be 5 year old is soooooo picky-how did you get your kids to eat these?! I can’t even bribe her with toys or her favorite thing to eat, ice cream, to try new things,nothing works lol! I will try and see what happens!
One of my husband’s favorite meals is chicken enchiladas. I need to make this gorgeous turkey version for him!
Black beans as bugs! Love it! And I love this recipe – I’m an enchilada lover, too! Fabulous!
Enchiladas are one of my favorite meals, so now I’m craving these!
I wish I had these for dinner tonight! I love that you lightened them up with turkey!
I wish I could reach through the computer and snatch these up for myself! Love, love, love them!
Well, now I’m HUNGRY! These look awesome!
These enchiladas are the stuff dreams are made of! I’d certainly love to try one or two of these for lunch…
I absolutely love black beans and since ground turkey is a staple in our house I definitely need to give these a try. They look delicious!
Gotta try these Kat! They look delish!
Looks delicious.