Black Bean and Turkey Enchiladas Recipe

Black Bean and Turkey Enchiladas are my go-to recipe this month. They come together so quickly and taste delicious. They are also inexpensive and very filling. These may be some of the BEST enchiladas I've had in a while.

We have been trying to find some healthier recipes lately, and came across these Black Bean and Turkey Enchiladas that had been made with ground beef.

However, ground beef can make me a little sick, so I opted for ground turkey instead. They tasted amazing

They were so delicious and filling that my husband could only eat one. They only required a few ingredients, and take minutes to make.

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Tips for making Black Bean and Turkey Enchiladas:

• First you cook your ground turkey in a non-stick pan. I like to rinse mine once it is done cooking, just because the grease from the meat is a little gross to me.
• Once the ground turkey is cooked, add the washed and drained black beans. You don’t have to drain them, but it might make your enchilada’s a little soggy if you don’t.
• You can also use any bean you would like. I have only tried black beans, but pinto would be delicious as well. Again, I would wash and drain whatever bean is used.
• We like to flavor our meat by using a taco or fajita seasoning packet. I used a taco seasoning packet on mine.
• Sprinkle it over the cooked ground turkey and black beans until it is evenly mixed.

Related Article: Add this White Chicken Enchilada Casserole to your meal rotation! 

• I try to opt for a healthier recipe so I went for the whole wheat tortillas, but my husband prefers white flour tortillas. You could use any tortilla for this recipe, they would all taste great. It is just what you prefer.
• Place about 1/2 cup of the mixture in each tortilla, and roll it up. Place each tortilla in a sprayed 9×13″ pan.
• Once all the enchilada’s have been rolled up, pour about 1/4 cup of enchilada sauce over each one. Sprinkle your favorite cheese on top of the covered enchilada’s. I used a Mexican blend of pre-shredded cheese.

What to garnish your Black Bean and Turkey Enchiladas with:

Garnish with your favorite toppings such as shredded lettuce, olives, tomatoes, sour cream, green onions, avocado, etc. Eat warm and enjoy.

Could I make these Black Bean and Turkey Enchiladas with ground beef?

Ground beef is a little more inexpensive than ground turkey, and many people prefer the taste of ground beef as well. In this recipe you can’t really tell it is ground turkey.

However, if you were wanting to use beef in this recipe, you most definitely could. Beef cooks just like ground turkey, and no other areas of the recipe need to be fixed or changed.

Watch how to make our famous enchiladas here:

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Watch how to make our famous and delicious Mexican dish, Honey Lime Chicken Enchiladas, here:

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Looking for more enchiladas recipes?

• Creamy Spinach Enchiladas
• Slow Cooker Cheesy Chicken Enchiladas
• Hearty Ground Beef Enchiladas
• Avocado Chicken Enchiladas

Serves: 8

Black Bean and Turkey Enchiladas Recipe

Black Bean and Turkey Enchiladas are my go-to recipe this month. They come together so quickly and taste delicious.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Print Pin

Ingredients

• 1 pound lean ground turkey
• 15.25 ounces black beans 1 can, rinsed and drained
• 1 ounce low sodium taco seasoning mix 1 packet
• 8 Whole Wheat Flour Tortillas
• 2 cups red enchilada sauce
• 2 cups shredded Mexican cheese blend

Optional Toppings

• ½ cup sour cream optional topping
• 2 tomatoes diced, optional topping
• ¼ onion diced, optional topping
• 1 cup shredded lettuce optional topping

Instructions

• Preheat oven to 350 degrees F.
• Heat a large skillet over medium-high heat.
• Spray skillet with nonstick cooking spray.
• Add the ground turkey and cook until no longer pink.
• Stir in washed and drained black beans and cook until heated through.
• Add the taco seasoning and mix until well combined.
• Place about 1/2 cup of the mixture down the center of the tortilla.
• Roll up the tortilla and place in a a sprayed 9×13-inch baking pan.
• Pour enchilada sauce evenly over the enchiladas.
• Sprinkle cheese over the enchiladas.
• Bake for 20 minutes, or until cheese is melted and tortillas turn golden brown.
• Add optional toppings before serving as desired.

Notes

• Nutrition information does not include optional toppings.

 

Nutrition

Calories: 356 kcal · Carbohydrates: 36 g · Protein: 28 g · Fat: 11 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 1236 mg · Potassium: 429 mg · Fiber: 7 g · Sugar: 6 g · Vitamin A: 935 IU · Vitamin C: 3 mg · Calcium: 233 mg · Iron: 3 mg

Equipment

• Large Skillet
• 9×13-inch Baking Pan

Recipe Details

Course: Main Course

Cuisine: American

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