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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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: bean enchiladas, easy enchiladas, Enchiladas, healthy enchiladas
Servings: 8
Calories: 356kcal


  • Large Skillet
  • 9x13-inch Baking Pan


  • 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


  • 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 9x13-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.


  • Nutrition information does not include optional toppings.


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