From the moment I first made these Ground Turkey Black Bean Enchiladas, I knew they were about to become a staple in my kitchen. I was in one of those “I have no clue what to cook tonight” moments, staring into the fridge, when I spotted that lean ground turkey and a can of black beans tucked away. The idea sparked right there—why not combine them into a hearty, flavorful dish that’s simple but packs a punch? This Ground Turkey Black Bean Enchiladas recipe quickly won me over because it’s filling without feeling heavy, bursting with layers of flavor, and just downright comforting.
What makes this recipe so special in my everyday foodie life is how easy it is to pull together after a busy day. It’s one of those easy enchilada recipes that feels like a treat but aligns perfectly with my goals for healthy turkey enchiladas that don’t skimp on taste. Plus, it’s great for meal prep or feeding a crowd without stress. I love that the black beans add a creamy texture and a boost of protein, keeping it hearty yet low fat — something we can all get behind.
I’m excited to share this Ground Turkey Black Bean Enchiladas with you because it’s approachable, delicious, and a total crowd-pleaser every single time. Whether you’re a longtime fan of ground turkey Mexican dishes or curious to try a fresh take on enchiladas, this recipe fits right into your weekly rotation like it did mine. Let’s get cooking and bring a little magic to your dinner table!
What You’ll Need:
This Ground Turkey Black Bean Enchiladas keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want on hand:
- 1 pound ground turkey (lean is best, but 93% lean works great too)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded reduced-fat cheese (Mexican blend or cheddar)
- 8-10 small whole wheat or corn tortillas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce (red or green, your choice!)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
Out of black beans? No problem, pinto beans work beautifully in this Ground Turkey Black Bean Enchiladas too. You can grab all these ingredients at any regular grocery store, which keeps this recipe budget-friendly and easy to make on a weeknight.
Quick prep tip: Dice your onion and mince garlic first so they’re ready to jump in with the turkey. I always add a little extra cumin for a smoky layer of flavor that makes this filling pop. Leftovers? Wrap them tightly and refrigerate for up to 3 days or freeze for longer – they reheat like a dream and still taste fresh.
Let’s Cook This Together:
Ready to dive into these Ground Turkey Black Bean Enchiladas? It’s fun, simple, and satisfying from start to finish. The whole process takes about 40 minutes, so grab a glass of your favorite drink and let’s get going.
- Preheat your oven to 375°F. This gets your kitchen ready while you whip up the filling.
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic. Sauté until fragrant and onions are translucent—about 3-4 minutes.
- Add ground turkey to the skillet. Break it up as it cooks and brown completely, about 6-7 minutes. Sprinkle in cumin, chili powder, salt, and pepper right here so the flavors get cozy with the meat.
- Stir in black beans and cook until warmed through, about 2 minutes. If the mixture seems dry, splash in a little water or broth. This is where the magic starts to smell incredible!
- Pour a thin layer of enchilada sauce in the bottom of your baking dish—this keeps everything moist and helps build that delicious saucy base.
- Warm tortillas briefly in the microwave or on a skillet. This step makes them flexible, so they roll easily without cracking.
- Spoon about 1/3 cup of the turkey and bean mixture onto each tortilla, sprinkle with cheese, and roll it up tightly.
- Place each rolled tortilla seam-side down in the baking dish, squished close together.
- Pour remaining enchilada sauce evenly over the top, then sprinkle with any leftover cheese to make it cheesy and melty.
- Bake uncovered for 20-25 minutes until cheese is bubbly and edges start to crisp slightly.
If your Ground Turkey Black Bean Enchiladas look like they’re swimming in sauce, that’s totally fine—it just means extra saucy goodness! I learned that baking with a bit of sauce helps keep these low fat enchiladas moist and juicy. If you’re short on time, you can prep filling ahead and assemble just before baking for a quick weeknight dinner win.
How to Serve & Savor It:
This Ground Turkey Black Bean Enchiladas truly shines when you serve it with fresh, crisp sides. A simple green salad with lime vinaigrette or my favorite Homemade Green Bean Casserole adds a fresh contrast to the hearty flavors. Check out my take on green beans here for an easy veggie side that feels special. For a little more indulgence, creamy guacamole and a scoop of cilantro-lime rice are dream companions.
I love to serve this dish on weekends when we have people over because it’s always a crowd-pleaser with minimal fuss. It feels festive but doesn’t require me to be stuck in the kitchen all night. Presentation-wise, a sprinkle of fresh cilantro and a lime wedge on the side keeps things bright and inviting.
Leftovers? Chop them up and toss into a salad bowl or even use as a quick taco filling for a fresh twist the next day. During colder months, I sometimes add a dollop of sour cream or a side of roasted veggies to warm things up.
Serving Ground Turkey Black Bean Enchiladas at casual dinners or Taco Tuesday nights always gets requests for seconds and “can you make this again soon?”
Your Questions, Answered:
I know when tackling something like Ground Turkey Black Bean Enchiladas, you have a few questions. I’ve heard from fellow foodies and tested these myself so here are some chatty answers for you:
- Can I prep parts of this ahead? Absolutely! The turkey and bean filling can be made a day in advance and stored in the fridge. Assemble just before baking for maximum freshness.
- What’s a good swap for black beans? Pinto beans or even a can of kidney beans work well and keep the dish hearty.
- Can I use flour tortillas? Yes! Flour tortillas are fine—whole wheat or corn tortillas keep this dish feeling authentic and slightly lighter.
- How many people does this feed? This recipe serves 4-5 hungry folks. For more friends, just double the ingredients.
- Is this recipe gluten-free? Swap for corn tortillas (make sure they’re labeled gluten-free) and double-check your enchilada sauce for gluten ingredients.
- What makes this a healthy turkey enchiladas recipe? Using ground turkey and black beans keeps fat low while adding protein and fiber, making this a solid choice among ground turkey Mexican dishes that don’t sacrifice flavor.
- How spicy is the dish? You control the heat! Use mild enchilada sauce or add a pinch of cayenne if you want a kick. Sometimes I add a diced jalapeño for a little zing.
If you want to see a variation closest to this but with some twists, Diethood’s Ground Turkey Black Bean Enchiladas version gave me some cool ideas to try layering corn and black beans. Kroll’s Korner also has a nice slow cooker take on ground turkey enchiladas if you love set-it-and-forget-it meals.
Final Foodie Thoughts:
This Ground Turkey Black Bean Enchiladas recipe holds a special spot in my foodie heart because it hits all the things I look for: flavor-packed, easy to make, and nutritious. Nothing beats the joy of serving up a dish that feels like a celebration without the stress.
My Top Ground Turkey Black Bean Enchiladas Tips:
- Don’t skip warming the tortillas—it’s a small step that makes rolling so much easier.
- Adding a splash of broth or water if your filling seems dry saves the texture.
- Using reduced-fat shredded cheese keeps this recipe low fat but still wonderfully melty.
A couple of tasty variations I’ve loved? Adding corn kernels for a sweet crunch, swapping enchilada sauce for salsa verde for a brighter vibe, or even mixing in diced green chiles for a smoky, spicy twist. The most requested version at my table is the classic red-sauce enchiladas with extra cheese on top — total comfort!
I encourage you to make this dish your own, whether that means swapping beans, adding extra veggies, or playing with spices. I hope what you love most is how this Ground Turkey Black Bean Enchiladas comes together as an everyday awesome food that’s fun to cook and delicious to eat.
For more everyday foodie inspiration, check out my Homemade Green Bean Casserole. And if you want to peek at some other takes on Ground Turkey Black Bean Enchiladas, Real Food Whole Life has a great recipe with wholesome twists you might enjoy.
Here’s to making tasty, joyful meals that bring everyone to the table! Give this Ground Turkey Black Bean Enchiladas a go and I can’t wait to hear what you think.
Ground Turkey Black Bean Enchiladas
These Ground Turkey Black Bean Enchiladas are a healthy and flavorful Mexican-inspired dish, packed with lean protein, black beans, and a zesty enchilada sauce baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 1 lb ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 8 small flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup red enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro, chopped (optional, for garnish)
- 1/2 cup sour cream (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Add ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 more minute.
- Add black beans and half of the enchilada sauce to the meat mixture. Stir to combine and heat through, about 2 minutes. Remove from heat.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm tortillas slightly to make them pliable. Spoon about 1/4 cup of the turkey and bean mixture down the center of each tortilla. Sprinkle with a little cheddar and Monterey Jack cheese.
- Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream if desired.
Notes
For extra heat, add sliced jalapeños or a dash of hot sauce to the filling or on top before baking.