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.
Ground Turkey Enchiladas With Black Beans
When it comes to comfort food that’s both filling and flavorful, Ground Turkey Black Bean Enchiladas fit the bill perfectly. Packed with well-seasoned turkey and robust black beans, each bite is a perfect combination of textures and tastes. Wrapped in a soft tortilla and generously smothered in a rich enchilada sauce, this dish is a straightforward recipe that doesn’t skimp on flavor, making it a go-to choice for simple dinners or gatherings. Whether you’re a seasoned enchilada enthusiast or new to this fantastic classic, this version is sure to become a favorite.
Why We Love This Turkey Enchiladas Recipe
- Unbeatable Flavor: The combination of seasoned turkey, hearty black beans, and tangy enchilada sauce creates a taste sensation that’s hard to resist.
- Wholesome Ingredients: Lean ground turkey and nutrient-rich black beans make this a healthier spin on a classic favorite.
- Cheese Galore: The melty blend of sharp cheddar and Monterrey Jack adds a touch of indulgence.
- Easy to Whip Up: With straightforward steps, this dish can grace your dinner table in under an hour.
How To Make Ground Turkey Enchiladas
Bust out your favorite skillet and baking dish – these ground turkey black bean enchiladas are about to be your din din! Whipping up these enchiladas is a breeze, and the results are even better! So delicious and satisfying, and I have a 4-year-old who agrees 100%. Here’s a brief step-by-step guide to easily get these flavorful rolls from your kitchen to your table.
Ground Turkey And Black Bean Enchiladas Ingredients
- Olive Oil: Used for sautéing and adding flavor.
- Onion and Garlic: Brings a depth of flavor, fragrance, and sweetness.
- Ground Turkey: The main protein source, it’s leaner than beef but still delicious.
- Ground Cumin & Chili Powder: Offer warmth and a mild spicy kick.
- Dried Oregano
- Salt and Pepper
- Tomato Paste: Provides thickness and a concentrated tomato flavor.
- Black Beans, rinsed and drained: A hearty addition that provides texture and nutrients.
- 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.
- 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.
Tips And Variations For Making Turkey Enchiladas
- 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.
Once cooled, store the enchiladas in an airtight container. They will keep well in the refrigerator for up to 3 days. 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
- 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
- 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.
- Variations: Customize the filling with additions like bell peppers, corn, or zucchini.
- Homemade Sauce: Opt for DIY enchilada sauce to adjust spices to your taste.
- Meat Substitution: Swap out turkey with ground chicken, pork, or beef as desired. Adjust cooking times accordingly.
- Tortilla Tip: Soften stiff tortillas by microwaving them wrapped in a damp towel for about 20 seconds.
- Cheese Choices: Experiment with cheeses; try Pepper Jack for a kick, or use a Mexican blend.
- Spice Level: Tailor the heat by adjusting chili powder or adding minced jalapeño.
- 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.
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.