Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I still remember the first time I made Ground Turkey Black Bean Enchiladas Recipe. It was a Wednesday evening—the kind where I had a fridge full of odds and ends, a hungry family asking “What’s for dinner?”, and about 45 minutes until meltdown hour (any parent knows the one).
I had a pound of ground turkey, a can of black beans, half an onion, and some leftover corn tortillas. I also had a jar of enchilada sauce I bought on a whim. Inspiration struck. I threw together what I thought was just a quick weeknight meal. But what came out of the oven was so delicious, so comforting, and so flavorful that my family asked for seconds… and thirds.
Since that night, this Ground Turkey Black Bean Enchiladas Recipe has become part of our regular meal rotation. They’re simple, hearty, protein-packed, and endlessly customizable. And the best part? You can prepare them in under an hour and even make them ahead for busy nights.
Whether you’re feeding a crowd or meal prepping for the week, this Ground Turkey Black Bean Enchiladas Recipe will not disappoint. Let’s dig in!
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Ground Turkey Black Bean Enchiladas Recipe (2025)
Ingredients
For the Filling:
- 1 tbsp olive oil
- 1 lb ground turkey (93% lean recommended)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt & pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup frozen corn (optional)
- 1 can (4 oz) diced green chiles (mild or hot)
For the Enchiladas:
- 10–12 corn tortillas (or flour if preferred)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1½ cups red enchilada sauce (store-bought or homemade)
Optional Toppings:
- Chopped fresh cilantro
- Diced avocado or guacamole
- Sour cream or Greek yogurt
- Diced tomatoes
- Sliced jalapeños
- Fresh lime wedges
How to Prepare Ground Turkey Black Bean Enchiladas
Step 1: Prepare the Filling
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add minced garlic and cook for another 30 seconds.
- Add ground turkey, breaking it up with a spoon as it cooks.
- Stir in cumin, chili powder, paprika, oregano, salt, and pepper.
- Once the turkey is browned and cooked through (about 6–8 minutes), stir in:
- Black beans
- Corn (if using)
- Green chiles
Let it cook for 2–3 minutes. Remove from heat.
Pro Tip: Taste and adjust seasoning before assembling your enchiladas. This is your flavor foundation!
Step 2: Prep Your Baking Dish
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with cooking spray.
- Spoon ½ cup of enchilada sauce into the bottom of the dish and spread evenly.
Step 3: Assemble the Enchiladas
- Warm tortillas briefly (wrapped in a damp paper towel in the microwave for 20–30 seconds) to make them pliable.
- Fill each tortilla with 2–3 tablespoons of the turkey mixture and a sprinkle of cheese.
- Roll tightly and place seam-side down in the baking dish.
- Continue until all tortillas are filled and the dish is full.
Step 4: Top and Bake
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
How to Serve Ground Turkey Black Bean Enchiladas
These enchiladas are hearty enough to be the main event, but they’re even better with the right sides and toppings.
Favorite Toppings:
- Fresh cilantro
- Diced red onion
- Lime wedges
- Hot sauce
- Pickled jalapeños
Side Dish Ideas:
- Mexican Rice or Cilantro Lime Rice
- Refried Beans or Charro Beans
- Simple Avocado Salad
- Tortilla Chips with Salsa or Guacamole
- Grilled Veggies like bell peppers and zucchini
Drink Pairings:
- Agua fresca (hibiscus or cucumber-lime)
- Margaritas
- Mexican beer (Negra Modelo or Pacifico)
Tips for Perfect Enchiladas Every Time
- Warm your tortillas.
Prevent cracking by heating tortillas before filling. - Don’t overstuff.
Less is more—overfilled tortillas will burst or fall apart. - Use enough sauce.
Too little sauce = dry enchiladas. Ensure the bottom and top are well-coated. - Make ahead.
Assemble in the morning or a day in advance. Just bake when ready. - Double the recipe.
Make two pans—one for now, one to freeze for later!
Recipe Variations
1. Vegetarian Version
- Skip the turkey and add sautéed mushrooms, zucchini, or spinach.
- Or replace turkey with more black beans, lentils, or tofu crumbles.
2. Spicy Southwest Enchiladas
- Add diced jalapeños or chipotle peppers to the filling.
- Use hot enchilada sauce or top with pepper jack cheese.
3. Sweet Potato + Turkey Combo
- Add 1 cup of roasted sweet potato chunks to the filling for a sweet-savory mix.
4. Creamy Enchiladas
- Add ½ cup sour cream or cream cheese to the filling for a creamy texture.
5. Freezer-Friendly Meal
- Assemble but do not bake.
- Wrap tightly in foil and freeze for up to 2 months.
- Bake from frozen at 375°F for 45–50 minutes (covered), then uncover and bake 10 more minutes.
FAQs
Q1: Can I use flour tortillas?
Yes! Flour tortillas are softer and more flexible. Just be sure they fit in your baking dish.
Q2: What enchilada sauce is best?
Store-bought works great (Trader Joe’s and Hatch are popular), but you can also make a simple homemade version with tomato paste, chili powder, garlic powder, and broth.
Q3: How long do leftovers last?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Q4: Can I make this recipe gluten-free?
Yes! Just use certified gluten-free corn tortillas and check your enchilada sauce label for any wheat additives.
Q5: What’s the best way to reheat enchiladas?
Cover with foil and reheat in a 350°F oven for 15–20 minutes, or microwave individual portions for 1–2 minutes.
Q6: Can I add veggies to the filling?
Absolutely. Diced bell peppers, shredded carrots, spinach, or zucchini work well.
Nutritional Info (Per Serving – 2 Enchiladas)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Protein | 30g |
| Carbohydrates | 28g |
| Fat | 18g |
| Fiber | 8g |
| Sugar | 4g |
| Sodium | 630mg |
Nutritional values are estimates and will vary based on brands used.
Final Thoughts
Whether you’re a busy parent, a meal prepper, or someone trying to eat a little healthier without sacrificing flavor, this Ground Turkey Black Bean Enchiladas Recipe is for you.
It’s flexible, satisfying, and full of bold, delicious flavor. And the best part? It doesn’t require fancy ingredients or hours in the kitchen.
So the next time you’re craving something warm, cheesy, and comforting—but also want to keep things light and nutritious—grab that Ground Turkey Black Bean Enchiladas Recipe and get rolling. You might just find out that this recipe becomes a new weeknight staple in your home.