EASY GROUND TURKEY BLACK BEAN ENCHILADAS

I’ll never forget the first time I made enchiladas – it was a complete disaster, a cheesy, saucy mess that somehow still tasted amazing! Over the years, I’ve perfected my technique, and now I’m excited to share my go-to recipe for delicious and satisfying Ground Turkey Black Bean Enchiladas, a healthier twist on a classic comfort food. Trust me, follow these steps, and you’ll have a pan of enchiladas so good, everyone will be begging for seconds!

Why You’ll Love These Ground Turkey Black Bean Enchiladas

Okay, friend, let’s talk about why these enchiladas are about to become your new favorite weeknight meal. Beyond the incredible flavor, there are some serious perks:

• Healthier Choice: Ground turkey is a leaner protein option than ground beef, and combined with black beans, you’re packing in the protein and fiber without sacrificing flavor.
• Easy to Customize: Don’t like black beans? Swap them for pinto beans! Want more heat? Add some diced jalapeños! This recipe is a fantastic base for your own creative twists.
• Quick and Easy: We’re talking minimal prep time and a relatively short baking time. Perfect for those busy weeknights when you need dinner on the table fast.
• Crowd-Pleaser: Seriously, who doesn’t love enchiladas? They’re cheesy, saucy, and oh-so-satisfying.
• Freezer-Friendly: Make a double batch and freeze half for a future meal. You’ll thank yourself later!

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, most of them are pantry staples!

• Ground Turkey: 1 pound, lean or extra-lean.
• Onion: 1 medium, chopped.
• Garlic: 2 cloves, minced.
• Black Beans: 1 (15-ounce) can, rinsed and drained.
• Corn: 1 (15-ounce) can, drained (or frozen corn, thawed).
• Enchilada Sauce: 2 (10-ounce) cans, your favorite brand.
• Chili Powder: 2 tablespoons.
• Cumin: 1 teaspoon.
• Oregano: 1/2 teaspoon.
• Salt and Pepper: To taste.
• Flour or Corn Tortillas: 8-10, depending on the size of your baking dish.
• Shredded Cheese: 2 cups, Monterey Jack, cheddar, or a Mexican blend.
• Optional Toppings: Sour cream, guacamole, salsa, chopped cilantro, diced tomatoes, green onions.

Step-by-Step Instructions: Let’s Make Enchiladas!

Alright, friend, let’s get cooking! I’ll walk you through each step, and don’t worry, I’ll share some tips and tricks along the way.

Step 1: Prepare the Filling

1. Brown the Turkey: In a large skillet over medium heat, cook the ground turkey, breaking it up with a spoon, until it’s no longer pink. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. The aroma will be amazing!
3. Add the Beans and Corn: Stir in the rinsed and drained black beans and drained corn.
4. Season Generously: Add the chili powder, cumin, oregano, salt, and pepper to the skillet. Stir well to combine and cook for another minute, allowing the spices to bloom and release their flavors.
5. Taste and Adjust: Give the filling a taste and adjust the seasonings as needed. Maybe you want a little more chili powder for a kick, or a pinch of salt to balance the flavors.

Step 2: Assemble the Enchiladas

This is where the magic happens! Don’t be intimidated – it’s easier than it looks.

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish.
3. Warm the Tortillas (Optional but Recommended): This step makes the tortillas more pliable and less likely to crack. You can warm them in the microwave for a few seconds each, or wrap them in a damp paper towel and microwave for 30-60 seconds. You can also quickly heat them in a dry skillet.
4. Assemble the Enchiladas: Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly. This prevents the enchiladas from sticking and adds flavor.
5. Fill and Roll: Take a tortilla and spoon about 1/2 cup of the turkey and bean filling down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the enchiladas, making sure they’re evenly coated. Sprinkle with the shredded cheese.

Step 3: Bake and Enjoy!

1. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
2. Let Rest: Let the enchiladas rest for a few minutes before serving. This helps them hold their shape and prevents them from falling apart.
3. Garnish and Serve: Top with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes. Serve immediately and enjoy!

Tips and Tricks for Perfect Enchiladas

Here are a few extra tips to ensure your enchiladas are a smashing success:

• Preventing Soggy Enchiladas: Nobody likes soggy enchiladas! Warming the tortillas helps, but you can also lightly fry the tortillas in a little oil before filling them. This creates a barrier that prevents the sauce from soaking in too much.
• Choosing the Right Tortillas: Flour tortillas are generally easier to work with and hold their shape better, but corn tortillas offer a more authentic flavor. If using corn tortillas, make sure to warm them well to prevent them from cracking.
• Don’t Overfill: Resist the urge to overfill the tortillas, or they’ll be difficult to roll and will likely burst open.
• Spice It Up: If you like things spicy, add some diced jalapeños or a pinch of cayenne pepper to the filling. You can also use a spicy enchilada sauce.
• Get Creative with the Filling: Feel free to add other vegetables to the filling, such as bell peppers, zucchini, or spinach.
• Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing Instructions: To freeze enchiladas, assemble them as directed, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight and bake as directed. You may need to add a few extra minutes to the baking time.

Variations and Substitutions

One of the best things about enchiladas is how versatile they are. Here are a few ideas to get you started:

• Vegetarian Enchiladas: Omit the ground turkey and add more vegetables, such as bell peppers, mushrooms, and zucchini. You can also add crumbled tofu or black beans for extra protein.
• Chicken Enchiladas: Substitute shredded cooked chicken for the ground turkey.
• Cheese Enchiladas: For a simple and classic dish, just fill the tortillas with cheese and sauce.
• Different Beans: Pinto beans, kidney beans, or even great northern beans would work well in place of black beans.
• Different Cheese: Experiment with different types of cheese, such as pepper jack, provolone, or even a little bit of crumbled cotija cheese.

Serving Suggestions

These Ground Turkey Black Bean Enchiladas are a complete meal on their own, but they also pair well with a variety of side dishes.

• Mexican Rice: A classic side dish that complements the flavors of the enchiladas perfectly.
• Refried Beans: Another classic Mexican side dish.
• Guacamole and Chips: A crowd-pleasing appetizer or side dish.
• Salad: A light and refreshing salad with a citrus vinaigrette.
• Corn on the Cob: Grilled or boiled corn on the cob is a delicious and seasonal side dish.

Other Delicious Mexican-Inspired Recipes

If you’re craving more Mexican-inspired flavors, be sure to check out these other delicious recipes. I find that sometimes when I’m in the mood for enchiladas, I’m also craving something like Taco Casserole Recipe. It’s got a lot of the same flavors but in a different form! And who can resist a good Baked Ground Beef Tacos night? They’re always a hit with the family. For something a little different but equally satisfying, try the Chili Cheese Tater Tot Casserole. It’s not strictly Mexican, but the chili flavors pair nicely with the enchiladas.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

• Calories: 400-500 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 40-50 grams

Frequently Asked Questions (FAQs)

Got questions? I’ve got answers!

Can I use ground beef instead of ground turkey?

Yes, you can definitely substitute ground beef for ground turkey. Just be sure to drain off any excess grease after browning the beef.

Can I use corn tortillas instead of flour tortillas?

Yes, but corn tortillas are more prone to cracking. Be sure to warm them well before filling them to make them more pliable.

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Can I freeze these enchiladas?

Yes, you can freeze enchiladas. Assemble them as directed, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight and bake as directed. You may need to add a few extra minutes to the baking time.

What if my enchiladas are too dry?

Make sure you’re using enough enchilada sauce. You can also add a little bit of water or broth to the sauce to thin it out.

What if my enchiladas are too soggy?

Warming the tortillas helps prevent them from becoming soggy. You can also lightly fry them in a little oil before filling them.

Final Thoughts

There you have it, my friend! My easy and delicious recipe for Ground Turkey Black Bean Enchiladas. I hope you enjoy making them as much as I do. Remember, cooking should be fun and don’t be afraid to experiment and add your own personal touch. Happy cooking!

Easy Ground Turkey Black Bean Enchiladas

These Ground Turkey Black Bean Enchiladas offer a healthier twist on a classic comfort food. Packed with lean protein and fiber, they are easy to customize and perfect for a quick and satisfying weeknight meal. Prepare to be amazed by this crowd-pleasing dish!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound lean ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 8-10 flour or corn tortillas
• 2 cups shredded cheese Monterey Jack, cheddar, or Mexican blend
• Optional toppings: Sour cream, guacamole, salsa, chopped cilantro, diced tomatoes, green onions

Equipment

• large skillet
• Spoon
• 9×13-inch baking dish
• Microwave (optional)
• Damp paper towel (optional)
• Dry skillet (optional)
• Oven

Method

 

1. Preheat oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the ground turkey, breaking it up with a spoon, until it’s no longer pink. Drain off any excess grease.
3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the rinsed and drained black beans and drained corn.
5. Add the chili powder, cumin, oregano, salt, and pepper to the skillet. Stir well to combine and cook for another minute.
6. Taste and adjust the seasonings as needed.
7. Lightly grease a 9×13 inch baking dish.
8. Warm the tortillas (optional but recommended) in the microwave for a few seconds each, or wrap them in a damp paper towel and microwave for 30-60 seconds. You can also quickly heat them in a dry skillet.
9. Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
10. Take a tortilla and spoon about 1/2 cup of the turkey and bean filling down the center.
11. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
12. Pour the remaining enchilada sauce over the enchiladas, making sure they’re evenly coated.
13. Sprinkle with the shredded cheese.
14. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
15. Let the enchiladas rest for a few minutes before serving.
16. Top with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes. Serve immediately and enjoy!

Notes

To prevent soggy enchiladas, warm the tortillas before filling them or lightly fry them in a little oil. You can also add other vegetables to the filling, such as bell peppers, zucchini, or spinach. Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Freeze assembled enchiladas, but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking. Substitute ground beef or shredded chicken for the ground turkey. For vegetarian enchiladas, omit the meat and add more vegetables. You can also use different beans or cheese.