Ground Turkey Black Bean Enchiladas kick off your cooking adventure with a fusion of hearty protein, zesty spice, and comforting tortillas in just about 100 words. These enchiladas are bursting with flavor—made with lean ground turkey, hearty black beans, bright tomatoes, and a bold blend of homemade spices. All of it gets tucked into soft tortillas and crowned with gooey, golden cheddar cheese. It’s a feel-good meal that’s both nourishing and incredibly easy to make!
Why You’ll Love Ground Turkey Black Bean Enchiladas
- Balanced & Nutritious: Lean turkey delivers protein while beans bring fiber and texture—making each enchilada wholesome and filling.
- Flavorful from Scratch: The homemade enchilada seasoning introduces layers of chili, cumin, oregano, and garlic for real depth.
- Family-Friendly: Mildly spicy with room to adjust—great for both kids and spice lovers.
- One‑Dish Meal: Everything bakes in a single casserole dish—minimal mess, maximum comfort.
- Quick & Flexible: Prepped in under an hour; simple swaps in spices, cheese, or tortillas adaptable to your pantry.
Ingredients
Here’s what you’ll need—rephrased for clarity and flow:
- 1 tablespoon olive oil
- 1 small (or ½ large) yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- Salt and pepper, to taste
- 1 pound ground turkey
- 3 tablespoons homemade enchilada seasoning (see Notes below)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (28 oz) can red enchilada sauce
- 1–2 cups shredded cheddar cheese (adjust to your preference)
- 8–10 eight‑inch flour tortillas
Enchilada Seasoning Blend (makes ~3 tbsp):
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon salt
(Or simply substitute with one 1 oz taco seasoning packet if needed.)
Step‑by‑Step: How to Make Ground Turkey Black Bean Enchiladas
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, warm the olive oil.
- Add the ground turkey and cook, breaking it into crumbles, until it’s no longer pink.
- Add diced onion, minced garlic, diced jalapeño, and season with salt and pepper. Sauté until softened, about 5 minutes.
- Next, stir in the enchilada seasoning, diced tomatoes, and black beans. Mix well to bring the filling together.
- Spread about 1 cup of enchilada sauce evenly in the bottom of a 9 ×13 inch ovensafe dish.
- Scoop about ½ cup of the mixture into each tortilla, then roll them tightly.
- To ensure they bake evenly, arrange the rolled tortillas snugly in the dish, allowing the sauce and heat to distribute properly.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese generously on top.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Let cool slightly before serving—add your favorite toppings like salsa, avocado, or more cheese!
Helpful Tips
- Prevent soggy enchiladas by ensuring the filling isn’t too wet. Drain tomatoes and beans well.
- Use warm tortillas to avoid tearing when rolling.
- Double the batch and freeze one tray for later—perfect for busy nights.
- Add toppings post-bake for fresh contrast—chopped cilantro, onions, or jalapeños work great.
Substitutions And Variations
- Beans: Try pinto, kidney, or refried beans for a different taste or texture.
- Sauce: Swap enchilada sauce for green salsa verde or tomatillo salsa.
- Tortillas: Use corn, whole-wheat, or gluten-free tortillas depending on your dietary needs.
- Spice Level: Keep or remove jalapeño seeds, or add cayenne/chipotle for heat; omit the jalapeño completely for a milder version.
- Cheese Options: Pepper jack for heat, Oaxaca or Quesadilla cheese for stringiness, or a dairy-free cheese if needed.
- Vegetarian/Vegan: Replace turkey with sautéed mushrooms, zucchini, or crumbled tofu; use vegan cheese and check for plant-based enchilada sauce.
Storage Instructions
- Refrigerator: Store leftover enchiladas in an airtight container for up to 4 days.
- Freezer: Freeze baked enchiladas in a sealed container for up to 2 months.
- Reheating: Add a bit of extra sauce or water before reheating to keep them moist. Bake at 400°F for 20–25 minutes, until the cheese is melted and bubbling.
Nutritional Information
(Per serving, approximate for one enchilada)
- Calories: 285 kcal
- Carbohydrates: 33 g (11% DV)
- Protein: 30 g (60% DV)
- Fat: 8 g (12% DV)
- Saturated Fat: 3 g (19% DV)
- Polyunsaturated Fat: 1 g
- Fiber: 14.2 g (59% DV)
This combination highlights a high-protein, fiber-rich meal that keeps you full and satisfied.
Serving Suggestions
- Fresh toppings: Sliced avocado or guacamole, chopped red onion, fresh cilantro, sour cream or Greek yogurt, diced tomatoes, or a squeeze of lime.
- Side dishes: Serve with Mexican rice, quinoa, a simple green salad, or roasted vegetables.
- Sauce upgrade: Drizzle with green salsa, chipotle crema, or a squeeze of spicy ranch.
- Presentation: Garnish with chopped scallions or guac for freshness and contrast.
Frequently Asked Questions About Ground Turkey Black Bean Enchiladas
Q: Can I make these vegetarian?
Absolutely! Omit the turkey and swap in sautéed mushrooms, shredded zucchini, crumbled tofu, or extra beans. Use a plant-based enchilada sauce and cheese—or a dairy-free cheese alternative—for a vegetarian or vegan-friendly version. Add vegetable broth or spices (smoked paprika, chipotle) for depth of flavor.
Q: How spicy are these?
These enchiladas are mildly spicy thanks to the jalapeño. For less heat, remove seeds or omit it. For more kick, keep the seeds or add chili flakes or cayenne to the seasoning mix. You can also top with spicy salsa or hot sauce to empower each bite.
Q: Can I prepare these ahead of time?
Yes! Assemble everything (without baking), cover the dish, and refrigerate overnight. When ready, preheat the oven and bake ~20–25 minutes until the cheese is bubbly. This makes your morning or gathering prep so much easier.
Q: What if I don’t have the seasoning ingredients?
No worries! You can easily substitute with a 1-ounce packet of taco seasoning—it’s a convenient alternative that still brings great flavor.
Conclusion
Thank you so much for exploring Ground Turkey Black Bean Enchiladas with me! I absolutely adore how easy and flavorful this recipe is—it’s a cozy, nourishing dish perfect for weeknight dinners or feeding friends and family. I hope you find joy in the vibrant flavors and effortless prep. Enjoy how the cheese melts, the spices shine, and the whole meal brings warmth to your table. Wishing you a delightful cooking experience—thanks for being part of this food-loving community, and happy eating!
Print
Ground Turkey Black Bean Enchiladas
- Total Time: 45 minutes
- Yield: 8–10 enchiladas 1x
Description
Ground Turkey Black Bean Enchiladas are a protein-packed, flavorful dinner option filled with seasoned ground turkey, black beans, tomatoes, and topped with gooey cheese. A comforting, easy-to-make meal that’s great for busy weeknights or make-ahead prep!
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
Salt and pepper, to taste
1 lb ground turkey
3 tbsp homemade enchilada seasoning (or 1 oz taco seasoning packet)
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 (28 oz) can red enchilada sauce
1–2 cups shredded cheddar cheese
8–10 (8-inch) flour tortillas
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, warm the olive oil.
- Add the ground turkey and cook, breaking it into crumbles, until it’s no longer pink.
- Add diced onion, minced garlic, diced jalapeño, and season with salt and pepper. Sauté until softened, about 5 minutes.
- Next, stir in the enchilada seasoning, diced tomatoes, and black beans. Mix well to bring the filling together.
- Spread about 1 cup of enchilada sauce evenly in the bottom of a 9 ×13 inch ovensafe dish.
- Scoop about ½ cup of the mixture into each tortilla, then roll them tightly.
- To ensure they bake evenly, arrange the rolled tortillas snugly in the dish, allowing the sauce and heat to distribute properly.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese generously on top.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Let cool slightly before serving—add your favorite toppings like salsa, avocado, or more cheese!
Notes
Swap tortillas with corn, whole wheat, or gluten-free versions.
Freeze leftovers for up to 2 months.
Add toppings like avocado, red onion, or sour cream.
Make-ahead friendly—assemble the night before and bake when ready.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 enchilada
- Calories: 285
- Sugar: 5g
- Carbohydrates: 33g
- Protein: 30g