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Home » Turkey Black Bean Enchiladas: A Delicious & Healthy Recipe

Turkey Black Bean Enchiladas: A Delicious & Healthy Recipe

August 28, 2025 by Bluebella

Turkey Black Bean Enchiladas: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender, seasoned turkey mingling harmoniously with hearty black beans, all nestled within warm tortillas and smothered in a vibrant, cheesy sauce. This isn’t just dinner; it’s an experience.

Enchiladas, a staple in Mexican cuisine, have a rich history dating back to the Mayan civilization, where corn tortillas were used to wrap small fish. Over time, the dish evolved, incorporating various fillings and sauces, becoming the beloved comfort food we know today. Our Turkey Black Bean Enchiladas offer a modern twist on this classic, swapping traditional meats for lean turkey and adding the earthy goodness of black beans.

What makes enchiladas so universally appealing? It’s the perfect combination of flavors and textures. The soft tortillas, the savory filling, the creamy cheese – it’s a symphony in every bite. Plus, they’re incredibly versatile! You can customize the filling to your liking, making them a great way to use up leftover ingredients. And let’s be honest, who can resist a dish that’s both delicious and relatively easy to prepare? Whether you’re a seasoned chef or a kitchen novice, these enchiladas are sure to become a family favorite.

Turkey Black Bean Enchiladas

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 pound ground turkey
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 packet (1 ounce) taco seasoning
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 10-12 (6-inch) corn tortillas
  • 2 cups shredded cheddar cheese, divided
  • 2 cups enchilada sauce (red or green, your preference!)
  • Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Turkey Filling

Alright, let’s get started with the heart of our enchiladas – the flavorful turkey filling! This is where we build the foundation of deliciousness, so pay attention to the details.

  1. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 5-7 minutes. This step is crucial for developing a rich, aromatic base for the filling. Don’t rush it! You want the onions to be nice and soft.
  2. Brown the Turkey: Add the ground turkey to the skillet. Break it up with a spoon and cook until it’s browned and no longer pink. Make sure to drain off any excess grease. Nobody wants greasy enchiladas! I usually use a paper towel to soak up any extra fat.
  3. Add the Beans, Corn, and Tomatoes: Stir in the rinsed and drained black beans, corn, and diced tomatoes and green chilies (Rotel). The Rotel adds a nice kick, but if you’re sensitive to spice, you can use regular diced tomatoes and add a pinch of cayenne pepper to control the heat.
  4. Season Generously: Now for the flavor explosion! Add the taco seasoning, cumin, chili powder, garlic powder, and onion powder. Season with salt and pepper to taste. Remember, you can always add more seasoning later, but you can’t take it away! So, start with a little and adjust as needed.
  5. Simmer and Combine: Reduce the heat to low, cover the skillet, and let the mixture simmer for about 10-15 minutes, stirring occasionally. This allows all the flavors to meld together beautifully. The longer it simmers, the better it tastes! This is a great time to preheat your oven and prepare your baking dish.

Warming the Tortillas

This step is often overlooked, but it’s essential for preventing your tortillas from cracking when you roll them. Nobody wants broken enchiladas!

  1. Choose Your Method: There are a few ways to warm your tortillas. My favorite is to wrap them in a damp paper towel and microwave them for about 30-60 seconds, or until they’re pliable. You can also warm them in a dry skillet over medium heat for a few seconds per side, or steam them in a steamer basket.
  2. Keep Them Warm: As you warm the tortillas, keep them covered with a clean kitchen towel to prevent them from drying out. This will ensure they stay nice and flexible for rolling.

Assembling the Enchiladas

Now for the fun part – putting it all together! This is where your culinary masterpiece starts to take shape.

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. This will prevent the enchiladas from sticking to the bottom.
  2. Sauce the Bottom: Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the prepared baking dish. This will keep the enchiladas moist and flavorful.
  3. Fill and Roll: Take a warmed tortilla and spoon about 1/3 cup of the turkey filling down the center. Sprinkle with a little bit of shredded cheddar cheese (about 1-2 tablespoons). Roll the tortilla up tightly and place it seam-side down in the baking dish.
  4. Repeat: Repeat the filling and rolling process with the remaining tortillas and filling, arranging them snugly in the baking dish.
  5. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Make sure they’re all nicely coated. Then, sprinkle the remaining shredded cheddar cheese over the top. Don’t be shy with the cheese!

Baking the Enchiladas

Almost there! Now it’s time to bake these beauties until they’re bubbly and golden brown.

  1. Bake: Cover the baking dish with aluminum foil. This will help to keep the enchiladas moist and prevent the cheese from burning. Bake for 20 minutes.
  2. Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on them to prevent burning.
  3. Rest: Let the enchiladas rest for about 5-10 minutes before serving. This will allow them to set up a bit and make them easier to serve.

Serving and Enjoying

The moment you’ve been waiting for! Time to serve up these delicious Turkey Black Bean Enchiladas and enjoy the fruits of your labor.

  1. Garnish: Top the enchiladas with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions. Get creative and make them your own!
  2. Serve: Serve the enchiladas hot and enjoy! They’re great on their own or with a side of rice and beans.

Tips and Variations

Here are a few extra tips and variations to help you customize this recipe to your liking:

  • Spice Level: Adjust the amount of chili powder and diced tomatoes and green chilies to control the spice level. For a milder flavor, use regular diced tomatoes and omit the chili powder. For a spicier kick, add a pinch of cayenne pepper or use a spicier taco seasoning.
  • Meat Options: You can substitute ground turkey with ground beef, ground chicken, or shredded chicken. You can even use leftover rotisserie chicken for a quick and easy meal.
  • Vegetarian Option: For a vegetarian version, omit the turkey and add more black beans, corn, and other vegetables like zucchini, squash, or spinach.
  • Cheese Options: Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
  • Sauce Options: Use your favorite type of enchilada sauce, whether it’s red, green, or even a creamy white sauce.
  • 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: These enchiladas freeze well. Assemble them, but don’t bake them. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw them overnight in the refrigerator and then bake as directed.
  • Tortilla Tip: If your tortillas are still cracking even after warming them, try dipping them briefly in the enchilada sauce before filling and rolling. This will help to soften them even further.
  • Serving Size: This recipe makes about 10-12 enchiladas, which is enough to serve 5-6 people. You can easily double or triple the recipe to feed a larger crowd.
Enjoy your homemade Turkey Black Bean Enchiladas!

Turkey Black Bean Enchiladas

Conclusion:

Well, there you have it! These Turkey Black Bean Enchiladas are truly a game-changer for weeknight dinners or even a festive gathering. I know, I know, there are a million enchilada recipes out there, but trust me on this one. The combination of lean ground turkey, hearty black beans, and that smoky, slightly spicy enchilada sauce is just divine. It’s a flavor explosion that will have everyone coming back for seconds (and maybe even thirds!).

But what really makes these enchiladas a must-try? It’s the perfect balance of flavors and textures. The tender turkey and beans are nestled inside warm tortillas, smothered in a rich sauce, and then baked to bubbly, cheesy perfection. Plus, they’re surprisingly easy to make! You can even prep the filling ahead of time, making assembly a breeze when you’re short on time.

And the best part? They’re incredibly versatile! Feel free to get creative with your fillings. You could add some corn for extra sweetness, diced bell peppers for a pop of color, or even some chopped spinach for a boost of nutrients. If you’re feeling adventurous, try using a different type of cheese, like Monterey Jack or pepper jack, for a little extra kick.

Speaking of variations, these enchiladas are also fantastic with shredded chicken or even a vegetarian filling made with sweet potatoes and quinoa. For a lighter option, you can use whole wheat tortillas or even skip the tortillas altogether and serve the filling as a delicious bowl with your favorite toppings.

When it comes to serving, the possibilities are endless! I love to top mine with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a few slices of avocado. A side of Mexican rice and a simple salad would complete the meal perfectly. And don’t forget the hot sauce! A few dashes of your favorite hot sauce will add an extra layer of flavor and heat.

These Turkey Black Bean Enchiladas are not just a recipe; they’re an experience. They’re a celebration of flavor, a testament to the power of simple ingredients, and a guaranteed crowd-pleaser. They are also a great way to use up leftover turkey!

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to make some magic in the kitchen. I promise you won’t be disappointed.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you do, I would absolutely love to hear about your experience! Did you make any modifications? What were your favorite toppings? What did your family think? Share your thoughts and photos in the comments below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking, and enjoy your Turkey Black Bean Enchiladas! I’m confident this will become a staple in your recipe rotation.


Turkey Black Bean Enchiladas: A Delicious & Healthy Recipe

Turkey Black Bean Enchiladas: Ground turkey, black beans, corn, and spices rolled in tortillas, smothered in enchilada sauce and cheese. Easy and flavorful!

Save This Recipe
Prep Time20 minutes
Cook Time45 minutes
Total Time65 minutes
Yield5-6 servings
👨‍🍳By: Bluebella June
📂Category: Dinner
📊Difficulty: Easy
🌍Cuisine: American
🍽️Yield: 5-6 servings
🥗Dietary: Vegetarian

Ingredients

Instructions

Recipe Notes

  • Spice Level: Adjust chili powder and Rotel to control spice.
  • Meat Options: Substitute ground turkey with ground beef, ground chicken, or shredded chicken.
  • Vegetarian Option: Omit turkey and add more beans, corn, and vegetables.
  • Cheese Options: Experiment with Monterey Jack, pepper jack, or a Mexican cheese blend.
  • Sauce Options: Use red, green, or creamy white enchilada sauce.
  • Make Ahead: Assemble and refrigerate for up to 24 hours before baking.
  • Freezing: Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
  • Tortilla Tip: Dip tortillas in enchilada sauce before filling if they crack easily.

Frequently Asked Questions

→ How do I ensure the bread stays moist?
Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
→ Can I substitute ingredients?
Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
→ How long does this bread keep?
Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
→ What if I don't have all the spices?
You can adjust spices to taste or substitute with similar warming spices.
→ Can I freeze this bread?
Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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