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Ground Turkey Enchiladas with Black Beans

Ground Turkey Enchiladas
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These Ground Turkey Black Bean Enchiladas are a healthier take on a Mexican classic, featuring lean ground turkey, fiber-rich black beans, and bold spices. Wrapped in tortillas, topped with enchilada sauce and melted cheese, this dish is perfect for a nutritious and satisfying meal.

Ingredients

  • 1 pound ground turkey
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 can (4 ounces) green chilies
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 medium flour or corn tortillas
  • 1 can (10 ounces) enchilada sauce (red or green)
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add chopped onion and cook until softened, about 3 minutes.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Add ground turkey and cook until browned, breaking it apart with a spatula.
  6. Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
  7. Add black beans, diced tomatoes, and green chilies. Stir and simmer for 5 minutes.
  8. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
  9. Fill each tortilla with the turkey and bean mixture, roll tightly, and place seam-side down in the dish.
  10. Pour the remaining enchilada sauce over the rolled tortillas.
  11. Sprinkle shredded cheese evenly on top.
  12. Cover with foil and bake for 20 minutes.
  13. Remove foil and bake for an additional 5 minutes, until cheese is melted and bubbly.
  14. Garnish with fresh cilantro and serve with lime wedges.

Notes

  • Use jalapeños or spicy sauce to increase heat.
  • Substitute ground turkey with ground chicken or plant-based crumbles.
  • Use vegan cheese or omit for a dairy-free version.
  • Make ahead and refrigerate for up to 24 hours before baking.
  • Freeze assembled enchiladas for up to 3 months and bake from frozen at 375°F for 30–35 minutes.

Find it online: https://www.cookwithbenchi.com/ground-turkey-enchiladas/