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.

Ground Turkey Black Bean Enchiladas – Best Weeknight Recipe

Name: Ground Turkey Black Bean Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
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

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

Scale

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

Cook Mode Prevent your screen from going dark

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