Ground Turkey Black Bean Enchiladas

ByCole Matthews
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Why Make This Recipe

Ground Turkey Black Bean Enchiladas are a delicious and healthy twist on a classic dish. This recipe is perfect for busy weeknights when you want something hearty but easy to prepare. The combination of ground turkey and black beans offers a good source of protein, making this meal both satisfying and nutritious. Plus, it’s customizable, so you can adjust the spices and toppings to suit your family’s tastes.

How to Make Ground Turkey Black Bean Enchiladas

Ingredients

  • 1 pound ground turkey
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish (optional)

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, cook the ground turkey over medium heat until browned. Add the diced onion and minced garlic, cooking until softened.
  3. Stir in the black beans, chili powder, cumin, and paprika. Cook for an additional 2-3 minutes.
  4. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
  5. Fill each tortilla with the turkey mixture, roll them up, and place seam-side down in the dish.
  6. Pour the remaining enchilada sauce over the top and sprinkle with cheese if you are using it.
  7. Bake for 20-25 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh cilantro before serving.

How to Serve Ground Turkey Black Bean Enchiladas

Serve these enchiladas hot from the oven. They pair well with a simple side salad, some guacamole, or a dollop of sour cream. For extra flavor, you can add sliced jalapeños or some diced avocado on top when serving.

How to Store Ground Turkey Black Bean Enchiladas

If you have leftovers, let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Wrap individual servings tightly in plastic wrap, then place them in a freezer-safe container. They can last up to 3 months in the freezer.

Tips to Make Ground Turkey Black Bean Enchiladas

  • Use pre-cooked ground turkey or leftover turkey for a quicker preparation time.
  • Feel free to add more spices or hot sauce if you like your food spicy.
  • For a vegetarian version, you can omit the turkey and add more black beans or some sautéed vegetables.
  • To make it gluten-free, ensure that the tortillas and enchilada sauce are gluten-free.

Variation

You can change things up by using different meats, such as shredded chicken or beef. You can also try using different types of beans, like pinto or kidney beans. Swap out the corn tortillas for flour tortillas if you prefer them.

FAQs

1. Can I use other types of cheese for this recipe?
Yes, feel free to use your favorite cheese varieties such as cheddar, Monterey Jack, or mozzarella.

2. Is it possible to make these enchiladas ahead of time?
Absolutely! You can prepare the filling and assemble the enchiladas a day in advance. Just cover and store them in the fridge until you’re ready to bake.

3. What are some good side dishes to serve with enchiladas?
Some great side dishes include Mexican rice, refried beans, or a fresh vegetable salad to add more color and texture to your meal.

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Ground Turkey Black Bean Enchiladas

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Lean Protein
Print Recipe

Description

A delicious and healthy twist on a classic dish, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground turkey
  • 1 can black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, cook the ground turkey over medium heat until browned. Add the diced onion and minced garlic, cooking until softened.
  3. Stir in the black beans, chili powder, cumin, and paprika. Cook for an additional 2-3 minutes.
  4. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
  5. Fill each tortilla with the turkey mixture, roll them up, and place seam-side down in the dish.
  6. Pour the remaining enchilada sauce over the top and sprinkle with cheese if you are using it.
  7. Bake for 20-25 minutes until the cheese is melted and bubbly.
  8. Garnish with fresh cilantro before serving.

Notes

Serve hot with a side salad or guacamole. Great for leftovers; can be frozen for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 60mg

Keywords: enchiladas, turkey, black beans, healthy, Mexican

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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