Go Back
+ servings
Ground Turkey Black Bean Enchiladas arranged in a gray-colored baking pan and topped with green onions, sour cream, and lime wedges.

Ground Turkey Black Bean Enchiladas

Katerina | Diethood
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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

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
  • 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 13x9 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.

Course: Dinner
Cuisine: Mexican
Keyword: enchiladas recipe, ground turkey recipe