These Black Bean and Turkey Enchiladas are a flavorful, protein-packed twist on a classic comfort dish. Juicy ground turkey, hearty black beans, and a blend of spices come together in a rich, savory filling, wrapped in soft tortillas and smothered with zesty enchilada sauce. Each bite offers a satisfying mix of textures—creamy, cheesy, and slightly crisp edges—while the bold flavors dance on your palate. Ready in just 35 minutes, this dish is perfect for busy weeknights without sacrificing taste or nutrition.
Packed with 28g of protein and 7g of fiber, these enchiladas are as nourishing as they are delicious. The melty cheese and smoky spices create a comforting warmth, while the fresh toppings add a bright, refreshing finish. Whether you’re feeding a crowd or meal prepping for the week, this recipe is a crowd-pleaser that’s both wholesome and indulgent. Dive into a plateful of flavor and let every bite remind you why homemade meals are worth the effort!
What You’ll Need for Black Bean and Turkey Enchiladas
- 1 pound lean ground turkey (or substitute with ground chicken for a lighter option)
- 15.25 ounces black beans (1 can, rinsed and drained)
- 1 ounce low sodium taco seasoning mix (1 packet, or use homemade seasoning for less sodium)
- 8 Whole Wheat Flour Tortillas (or use corn tortillas for a gluten-free option)
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican cheese blend (or use a mix of cheddar and Monterey Jack)
- Optional Toppings:
- ½ cup sour cream
- 2 tomatoes, diced
- ¼ onion, diced
- 1 cup shredded lettuce
How to Make Black Bean and Turkey Enchiladas
- Preheat your oven to 350°F (175°C).
- Cook the turkey: Heat a large skillet over medium-high heat. Spray with nonstick cooking spray, then add the ground turkey. Cook until no longer pink, breaking it into small pieces as it cooks.
- Add the beans and seasoning: Stir in the rinsed and drained black beans. Cook until heated through, then add the taco seasoning. Mix until well combined and remove from heat.
- Assemble the enchiladas: Place about ½ cup of the turkey and bean mixture down the center of each tortilla. Roll up tightly and place seam-side down in a sprayed 9×13-inch baking pan.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
- Bake: Place in the oven and bake for 20 minutes, or until the cheese is melted and bubbly, and the tortillas are golden brown around the edges.
- Serve: Remove from the oven and let cool slightly. Add optional toppings like sour cream, diced tomatoes, onions, and shredded lettuce before serving.
Creative Sauce and Topping Ideas
While the recipe calls for red enchilada sauce, you can switch things up with green enchilada sauce for a tangy twist or a creamy avocado sauce for a richer flavor. For toppings, try adding pickled jalapeños for a spicy kick or crumbled cotija cheese for a salty finish. Don’t forget a squeeze of fresh lime juice to brighten up the dish!
Perfect Pairings: Serving Suggestions
These enchiladas pair beautifully with cilantro-lime rice or a simple corn and avocado salad. For a lighter option, serve with a side of steamed vegetables or a refreshing cucumber salad. And don’t forget the chips and salsa for a complete Mexican-inspired meal!
Storage and Reheating Tips
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. For a quicker option, microwave individual portions for 1-2 minutes, but be sure to cover them with a damp paper towel to keep the tortillas from drying out.
Recipe Variations to Try
Swap out the ground turkey for ground chicken or shredded rotisserie chicken for a different protein option. Vegetarian? Use roasted sweet potatoes or extra black beans instead of meat. You can also experiment with corn tortillas for a gluten-free version or add a layer of refried beans for extra creaminess.
Time-Saving Tips for Busy Cooks
To save time, prep your ingredients ahead of time—rinse and drain the black beans and dice your toppings the night before. You can also use pre-shredded cheese and store-bought enchilada sauce to cut down on prep work. If you’re really in a rush, skip rolling the tortillas and turn this into a layered enchilada casserole instead!
Black Bean and Turkey Enchiladas Recipe
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 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.