If you’re searching for a satisfying and easy weeknight dinner, these Ground Turkey Black Bean Enchiladas are exactly what you need. Loaded with lean protein, fiber-rich black beans, and bold enchilada flavor, this dish is both hearty and health-conscious. Perfect for families, meal prep, or anyone craving a cozy Mexican-inspired dinner, these enchiladas strike the perfect balance between comfort and nutrition. With pantry staples and a quick prep, this Ground Turkey Black Bean Enchiladas recipe deserves a spot in your regular dinner rotation.
Table of Contents
Why You’ll Love These Ground Turkey Black Bean Enchiladas
These enchiladas come together quickly with everyday ingredients like ground turkey, black beans, and store-bought enchilada sauce. They’re baked until bubbly and cheesy, making them a perfect comfort food dish without the heaviness of traditional beef or cream-laden enchiladas. Ideal for busy weeknights, leftovers for lunch, or even freezer meals, Ground Turkey Black Bean Enchiladas are endlessly versatile, family-friendly, and full of bold, satisfying flavors.
Ingredients That Make the Magic Happen
• Ground Turkey: Lean and protein-rich, it’s the base of the filling that keeps things light but satisfying
• Yellow Onion: Adds aromatic depth and sweetness when sautéed
• Garlic: Enhances the overall savory flavor profile
• Jalapeño: Provides a gentle kick of heat; optional but recommended for flavor complexity
• Black Beans: Boosts fiber content and makes the dish more filling and nutritious
• Diced Tomatoes: Adds moisture, acidity, and a hint of sweetness
• Red Enchilada Sauce: A rich, tangy element that ties all the ingredients together
• Enchilada Seasoning: Homemade or store-bought spice blend that brings authentic Mexican flavor
• Flour Tortillas: Soft and pliable, they hold up well when baked and don’t tear as easily as corn
• Shredded Cheddar Cheese: Melts beautifully on top and inside the enchiladas
• Salt and Pepper: Essential for seasoning the filling to taste
Smart Swaps and Ingredient Alternatives
Whether you’re catering to dietary needs or using what’s on hand, these swaps keep the Ground Turkey Black Bean Enchiladas just as delicious:
• Meat Alternative: Replace ground turkey with plant-based crumbles or lentils for a vegetarian version
• Cheese: Use dairy-free shreds if making it vegan, or swap cheddar for Monterey Jack or manchego for a flavor twist
• Tortillas: Corn tortillas work well if warmed first; gluten-free tortillas are also a great option
• Enchilada Sauce: Try green enchilada sauce or homemade using tomato paste, broth, and spices
How to Make Ground Turkey Black Bean Enchiladas Step-by-Step
- Preheat the Oven: Set your oven to 400°F (200°C) and prepare a 9×13-inch baking dish by spreading about 1 cup of enchilada sauce across the bottom.
- Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Sauté diced onion, garlic, and jalapeño with a pinch of salt and pepper until soft and fragrant (about 5 minutes).
- Cook the Ground Turkey: Add the ground turkey to the skillet and cook until no longer pink. Break it up with a spoon for an even texture.
- Add Seasonings and Veggies: Stir in enchilada seasoning, black beans, and diced tomatoes. Mix until evenly combined and heated through.
- Assemble the Enchiladas: Fill each flour tortilla with about ½ cup of the turkey mixture. Roll tightly and place seam-side down into the baking dish.
- Add Sauce and Cheese: Once all tortillas are in the dish, pour remaining enchilada sauce over the top. Sprinkle generously with shredded cheese.
- Bake: Bake uncovered for 20–25 minutes, or until the cheese is fully melted and bubbling.
- Cool and Serve: Let the enchiladas rest for a few minutes before serving. Add your favorite toppings like avocado, sour cream, and chopped cilantro.
Tips and Tricks for Enchilada Success
• Avoid Soggy Tortillas: Lightly fry flour or corn tortillas before filling to prevent them from becoming soggy.
• Heat Corn Tortillas First: If using corn tortillas, warm them in a pan or microwave between damp paper towels to make them flexible.
• Customize the Spice: For more heat, leave the seeds in the jalapeño or add chili flakes.
• Double the Filling: Freeze leftover filling for a quick future meal—just thaw and roll!
• Cheese Tips: Combine cheeses like cheddar and Monterey Jack for a richer melt and flavor.
What to Serve with Ground Turkey Black Bean Enchiladas
Enhance your enchilada night with easy, complementary sides and tasty variations:
• Cilantro Lime Rice: Adds brightness and balances the rich enchiladas
• Refried Beans or Mexican Black Beans: Double down on the protein and fiber
• Fresh Salsa or Pico de Gallo: Adds acidity and freshness
• Avocado or Guacamole: Creamy texture contrasts beautifully with spicy enchiladas
• Crunchy Cabbage Slaw: Refreshing and adds a cool crunch
Easy Variations to Try
• Make-Ahead Meal: Assemble and refrigerate 1 day in advance before baking
• Freezer Friendly: Freeze the entire baked or unbaked dish for up to 3 months
• Low-Carb Option: Use low-carb tortillas or turn the filling into a turkey-black bean skillet without tortillas
• Vegan Version: Swap turkey for lentils or tofu and use dairy-free cheese and sauce
Ground Turkey Enchiladas for Health-Conscious Eaters
These Ground Turkey Black Bean Enchiladas cater to a variety of dietary needs. Lean ground turkey makes them lighter than beef versions, and black beans add plant-based protein and fiber. Opt for low-sodium enchilada sauce and whole grain tortillas for added nutrition. Plus, they’re easy to make gluten-free or dairy-free with a few simple swaps.
Whether you’re serving a family meal, prepping lunches, or looking for freezer-friendly dinners, Ground Turkey Black Bean Enchiladas offer the perfect blend of ease, comfort, and nourishment.
Wrapping It All Up
Whether you’re looking for a healthier take on classic enchiladas, a crowd-pleasing dinner, or a meal prep solution for busy weeks, Ground Turkey Black Bean Enchiladas deliver on all fronts. They’re flavorful, nourishing, and easy to make with ingredients you likely already have on hand. With endless customization options and freezer-friendly convenience, this dish earns its place in any home cook’s go-to recipe collection. Don’t forget to top yours with creamy avocado, crisp red onions, and a drizzle of crema for that perfect finishing touch.
Frequently Asked Questions About Ground Turkey Black Bean Enchiladas
1. Can I use corn tortillas instead of flour?
Yes, corn tortillas work well, but they are more fragile than flour tortillas. To prevent tearing, lightly heat them in a skillet or microwave between damp paper towels before rolling. You can also dip them in enchilada sauce before filling to make them more pliable and flavorful.
2. How do I store and reheat leftovers?
Store leftover Ground Turkey Black Bean Enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions. If freezing, wrap tightly in foil and plastic wrap. To reheat from frozen, bake at 375°F for about 30–40 minutes.
3. Can I make this recipe ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them covered in the fridge. When ready to bake, add a few extra minutes to the cooking time to ensure everything heats evenly. This makes Ground Turkey Black Bean Enchiladas a perfect make-ahead option for busy schedules or entertaining.
More Relevant Recipes
- Cheesy Baked Fajita Chicken: Packed with bold Tex-Mex flavors, this dish combines tender chicken with peppers, onions, and melted cheese—making it a perfect weeknight dinner alternative to Ground Turkey Black Bean Enchiladas.
- Creamy Chicken Enchilada Soup: This hearty, creamy soup delivers all the enchilada flavors in a warm, comforting bowl. Great for fans of saucy, spice-filled meals like turkey enchiladas.
- Ground Turkey Taco Soup: A lighter option with similar ingredients, this soup features ground turkey, beans, and taco spices—perfect for those who love the flavor profile of enchiladas in a spoonable format.
Ground Turkey Black Bean Enchiladas
- Total Time: 40 minutes
- Yield: 8–10 enchiladas
- Diet: Low Fat
Description
Ground Turkey Black Bean Enchiladas are a healthy, flavorful, and easy-to-make dinner option. Filled with lean ground turkey, black beans, and diced tomatoes, then wrapped in flour tortillas and topped with enchilada sauce and melted cheese, this dish is perfect for a satisfying weeknight meal or make-ahead family favorite.
Ingredients
- 1 Tbsp olive oil: for sautéing
- 1 small yellow onion, diced: adds sweetness and depth
- 3 cloves garlic, minced: adds aromatic flavor
- 1 jalapeño, seeded and diced: adds a mild heat
- Salt and pepper, to taste: enhances overall flavor
- 1 lb ground turkey: lean protein base
- 3 Tbsp enchilada seasoning: provides classic enchilada flavor
- 1 (15 oz) can black beans, drained and rinsed: adds fiber and protein
- 1 (14.5 oz) can diced tomatoes: adds moisture and acidity
- 1 (28 oz) can red enchilada sauce: rich and tangy sauce base
- 1–2 cups shredded cheddar cheese: melty, cheesy topping
- 8–10 (8-inch) flour tortillas: soft wrapping for enchiladas
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add diced onion, garlic, jalapeño, salt, and pepper. Sauté for about 5 minutes until softened.
- Add ground turkey and cook until no longer pink, breaking it up with a spoon.
- Stir in enchilada seasoning, black beans, and diced tomatoes. Mix well and simmer for a few minutes.
- Pour about 1 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Place about 1/2 cup of the filling into each tortilla, roll tightly, and arrange seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle generously with shredded cheese.
- Bake for 20–25 minutes or until the cheese is melted and bubbly.
- Let cool slightly before serving. Add desired toppings such as avocado, sour cream, or cilantro.
Notes
- For a vegetarian version, omit the turkey and use plant-based meat or additional beans.
- To prevent soggy tortillas, lightly fry them or warm before filling.
- This dish freezes well—wrap tightly and store for up to 3 months.
- Try dipping corn tortillas in sauce before rolling to avoid tearing.
- Leftover filling can be saved and used in tacos, burritos, or rice bowls.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 14.2 g
- Protein: 30 g
- Cholesterol: 45 mg