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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!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
  • 9x13-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 9x13 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.