Ground Turkey Black Bean Enchiladas (40-Minutes)

Looking for a quick, flavorful dinner that satisfies without the guilt? These Ground Turkey Black Bean Enchiladas are the answer. Ready in just 40 minutes, this recipe is perfect for busy weeknights when you want something warm, comforting, and packed with protein-rich ingredients.

Swapping out beef for lean ground turkey brings a lighter twist to traditional enchiladas, without sacrificing flavor. Paired with fiber-rich black beans, fresh aromatics, and melty cheese, you’ve got a dish that hits every note — satisfying, nutritious, and crave-worthy.

Plus, the ingredients used here — like black beans and ground turkey — are excellent staples for a healthy lifestyle. If you’re curious about the benefits of black beans, this article explains why they’re so good for digestion and heart health.

When choosing between proteins, it’s worth noting that ground turkey is lower in saturated fat than beef. It’s a great option for those watching their cholesterol or calorie intake. Read this ground turkey vs. beef comparison to see how it stacks up nutritionally.

Why You’ll Love This Recipe

• Quick: 40 minutes from start to finish
• Healthy: Lean protein, fiber, and optional low-fat toppings
• Family-friendly: Kids and adults will both enjoy it
• Make-ahead & freezer-friendly: Great for meal prepping
• Customizable: Adjust spice and toppings to your taste

Ingredients You’ll Need

• 1 lb. ground turkey (preferably 93% lean)
• 1 small yellow or white onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, diced (optional for heat)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (28 oz) can red enchilada sauce
• 8-10 flour tortillas (8-inch size)
• 1–2 cups shredded cheddar or Monterey Jack cheese
• Olive oil, salt, pepper
• Optional: sour cream, avocado, cilantro, lime wedges, red onion

How to Make Ground Turkey Black Bean Enchiladas

1. Preheat oven to 400°F.
2. Cook the aromatics: In a large skillet, heat 1 tbsp of olive oil. Add onion, garlic, jalapeño, salt, and pepper. Sauté for 5 minutes.
3. Add turkey: Brown the ground turkey until no longer pink.
4. Mix in flavor: Add diced tomatoes, black beans, and 3 tbsp of enchilada seasoning or taco seasoning.
5. Prep the baking dish: Pour 1 cup of enchilada sauce into the bottom of a 9×13″ baking dish.
6. Fill tortillas: Spoon ~½ cup of filling into each tortilla, roll tightly, and place seam side down in the dish.
7. Top with sauce & cheese: Pour remaining enchilada sauce over the top and sprinkle with cheese.
8. Bake for 20–25 minutes until bubbly and cheese is melted.

Pro Tips for Perfect Enchiladas

• Prevent sogginess by lightly frying the tortillas before rolling.
• Use freshly shredded cheese for better melting.
• Warm tortillas in the microwave to make them more pliable.
• Add a squeeze of lime over the top after baking for a zesty finish.

Recommended Toppings

• Sliced avocado
• Sour cream or crema fresca
• Chopped cilantro
• Diced red onion
• Shredded lettuce
• Lime wedges
• Your favorite salsa

Make It Your Own

• Spicier version: Add chipotle chili powder or hot sauce to the filling.
• Milder version: Skip jalapeños and use mild enchilada sauce.
• Different protein: Substitute shredded chicken, tofu, or ground beef.
• Add-ins: Include sweet corn, cooked quinoa, or bell peppers.

Vegetarian or Vegan Option

Want to go meat-free? Omit the turkey and double the black beans. Use plant-based cheese and vegan enchilada sauce. You’ll still get the same hearty, satisfying texture.

Storage & Freezing

• Fridge: Store leftovers in an airtight container for 3–5 days.
• Freezer: Wrap enchiladas tightly in foil and freeze up to 3 months.
• Reheating: Bake at 375°F until warmed through, or microwave individual servings.

Want Homemade Enchilada Sauce?

If you’d rather skip the canned sauce, you can make your own in 10 minutes! A simple combo of tomato paste, broth, flour, and spices makes a rich, flavorful sauce. Try this homemade enchilada sauce recipe for a fresh upgrade.

Serving Suggestions

Pair your enchiladas with:

• Cilantro lime rice
• Refried beans or Mexican black beans
• Corn on the cob or street corn salad
• Chips and guacamole

FAQs

Can I make these ahead of time?
Yes! Assemble them fully, cover tightly, and refrigerate up to 24 hours before baking.

What’s the best cheese for enchiladas?
Cheddar and Monterey Jack melt well and taste great. Manchego adds a rich flavor too.

Flour or corn tortillas?
Flour tortillas are easier to roll and stay soft, but corn gives a traditional taste. Warm corn tortillas first to avoid cracking.

Are these gluten-free?
Use gluten-free tortillas and make sure your enchilada sauce is GF.

How do I keep tortillas from tearing?
Warm them in a damp paper towel in the microwave or dip them in enchilada sauce briefly before rolling.

Can I freeze them with the sauce?
Yes, just make sure to cover well to prevent freezer burn. Bake from frozen or thaw overnight first.

What sides go best with these enchiladas?
Try cilantro lime rice, simple avocado salad, or even Spanish cauliflower rice for a low-carb option.