Ground Turkey Black Bean Enchiladas Recipe

If you’re on the hunt for a delicious, crowd-pleasing dinner that’s both healthy and packed with flavor, I’ve got just the thing for you. This Ground Turkey Black Bean Enchiladas Recipe is one of my absolute favorites—it’s hearty, comforting, and comes together faster than you might expect. I love how the smoky spices dance with the black beans and tender turkey, all wrapped up in soft tortillas and smothered with cheese and enchilada sauce. Whether you’re feeding the family or meal prepping for the week, this recipe is a total winner.

this Recipe

Ingredients You’ll Need

The mix of spices, fresh veggies, and classic enchilada ingredients come together so well in this Ground Turkey Black Bean Enchiladas Recipe. When I shop, I always pick fresh onions and garlic and a good quality enchilada sauce—it really makes a difference for flavor depth.

• Ground Turkey: Choose lean for healthier enchiladas that stay tender and juicy.
• Black Beans: Drained and rinsed to keep the filling creamy without extra saltiness.
• Onion: Finely chopped, it adds sweetness and texture.
• Garlic: Minced to infuse that wonderful aroma early on.
• Diced Tomatoes: Drained so the filling isn’t soggy but still juicy.
• Green Chilies: Adds mild heat and a green chili flavor without overpowering the dish.
• Olive Oil: For sautéing and bringing out the spices.
• Chili Powder, Cumin, Smoked Paprika: The magic trio that builds the warm and smoky flavor profile.
• Salt and Black Pepper: Essential to balance and enhance all the flavors.
• Flour or Corn Tortillas: Soft and pliable to roll those enchiladas without cracking.
• Enchilada Sauce: Your favorite red or green sauce to coat the enchiladas and keep them moist.
• Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend works beautifully for melty goodness.
• Fresh Cilantro and Lime Wedges: Fresh garnishes that brighten every bite.

Variations

I love to tweak this Ground Turkey Black Bean Enchiladas Recipe depending on what’s in season or what we’re craving. Feel free to make it your own—there’s plenty of room for fun.

• Spicy Version: Add diced jalapeños or a dash of cayenne pepper for an extra heat kick—I like to keep it mild for the kids but this turns up the flavor perfectly for adults.
• Vegetarian Option: Swap the ground turkey with extra black beans, mushrooms, or cooked lentils for a hearty meat-free filling.
• Cheesy Delight: Mix in some queso fresco or pepper jack cheese for a gooey different taste.
• Make it Gluten-Free: Use corn tortillas to keep it safe and satisfying.

How to Make Ground Turkey Black Bean Enchiladas Recipe

Step 1: Sauté the Filling Ingredients

Start by heating olive oil in a large skillet over medium heat. Once warm, toss in your finely chopped onions and sauté them until they soften and turn translucent—about 3 minutes. This step really builds a sweet base flavor. Then add the minced garlic, letting it cook for just 30 seconds until fragrant. Be careful not to burn the garlic—it can turn bitter quickly. Next, add your ground turkey, breaking it apart with a spatula. Cook until it’s no longer pink and starts to brown slightly. This browning adds depth to the filling, so don’t rush it. Stir in chili powder, cumin, smoked paprika, salt, and black pepper, letting the spices toast for about a minute. Finally, mix in the black beans, diced tomatoes, and green chilies. Let everything simmer together for about 5 minutes to let the flavors meld beautifully.

Step 2: Assemble the Enchiladas

Preheat your oven to 375°F (190°C) while the filling simmers. Grab a 9×13-inch baking dish and spread ¼ cup of enchilada sauce on the bottom—this prevents sticking and gives that saucy touch underneath. Warm the tortillas slightly in the microwave or on a skillet; this makes them pliable and easier to roll. Spoon a generous amount of the turkey and black bean filling onto each tortilla, then roll them tight and place seam-side down in the baking dish. Once all the tortillas are snug in the pan, pour the remaining enchilada sauce evenly over the top, followed by a generous sprinkle of shredded cheese.

Step 3: Bake to Melty Perfection

Cover the baking dish with foil and bake for 20 minutes, which allows the flavors to mingle and the enchiladas to heat through completely. Then, remove the foil and bake for another 5 minutes to get that glorious bubbly, melted cheese on top. You’ll know it’s done when the edges are slightly browned and the cheese has those golden spots. Garnish with fresh cilantro and serve with lime wedges for a fresh zing on each bite!

How to Serve Ground Turkey Black Bean Enchiladas Recipe

Garnishes

I always garnish these enchiladas with freshly chopped cilantro and a squeeze of lime right before serving. The cilantro adds a bright, herbaceous note, and the lime cuts through the richness with a lovely citrus tang. For extra creaminess, I sometimes dollop on a bit of sour cream or avocado slices—totally optional but highly recommended in my book!

Side Dishes

My favorite sides to pair here are Mexican-style rice or a crisp, refreshing simple salad to balance all the savory goodness. And if I’m feeling fancy, a little guacamole or some roasted corn on the cob always makes these enchiladas feel like a feast.

Creative Ways to Present

For special occasions, I like to plate these enchiladas with a zigzag drizzle of crema or sour cream over each roll, topped with a sprinkle of chopped green onions or sliced radishes for color and crunch. Serving with individual lime wedges on the side adds a nice interactive touch that guests enjoy.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the enchiladas cool completely before covering the baking dish tightly with foil or plastic wrap and popping it in the fridge. They keep well for about 3-4 days and taste even better the next day as the flavors continue to meld.

Freezing

I’ve frozen these enchiladas both before and after baking. For freezing, I assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready, I thaw overnight in the fridge and bake just like fresh—adding a few extra minutes to ensure they’re heated through.

Reheating

To reheat, I cover the leftovers with foil and bake at 350°F (175°C) for about 15-20 minutes until warmed through. Removing the foil for the last 5 minutes helps the cheese get bubbly again. Alternatively, the microwave works for a quick fix, but baking keeps the texture best.

FAQs

Final Thoughts

This Ground Turkey Black Bean Enchiladas Recipe has become my go-to for busy weeknights and casual gatherings alike. I absolutely love how the flavors come together effortlessly, and the leftovers are just as delicious the next day. If you’re looking for an easy, flavorful recipe that feels like a warm hug on a plate, give this one a try—I promise, it’ll become a staple in your recipe box just like it is in mine.

Ground Turkey Black Bean Enchiladas Recipe

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• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 5 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

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Description

These Ground Turkey Black Bean Enchiladas are a flavorful and wholesome Mexican-inspired dish featuring a savory filling of ground turkey, black beans, and aromatic spices, all wrapped in soft tortillas, topped with enchilada sauce and melted cheese, then baked to bubbly perfection. Perfect for a satisfying weeknight dinner with a fresh cilantro and lime garnish.

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Ingredients

For the Filling:

• 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
• ½ teaspoon salt
• ½ teaspoon black pepper

For Assembling and Baking:

• 8 medium flour or corn tortillas
• 1 can (10 ounces) enchilada sauce, red or green
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro for garnish
• Lime wedges for serving

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Instructions

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey and cook until browned, breaking it apart with a spatula. Season by stirring in chili powder, cumin, smoked paprika, salt, and black pepper. Finally, add the black beans, drained diced tomatoes, and green chilies. Stir to combine and let the mixture simmer for 5 minutes to blend the flavors.
2. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spread ¼ cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking. Fill each tortilla with a generous amount of the turkey and black bean filling, roll them tightly, and place seam-side down in the baking dish. Once all tortillas are assembled, pour the remaining enchilada sauce evenly over the top, then sprinkle the shredded cheese evenly over the sauce-covered tortillas.
3. Bake and Serve: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 5 minutes or until the cheese is melted, bubbly, and slightly golden. Remove from the oven, garnish with fresh cilantro, and serve warm with lime wedges on the side for squeezing over the enchiladas to add a bright, fresh finish.

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Notes

• You can use either flour or corn tortillas depending on preference or dietary needs.
• If you prefer a spicier dish, add chopped jalapeños or increase the chili powder.
• To make this recipe gluten-free, ensure the tortillas and enchilada sauce are certified gluten-free.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
• For a vegetarian option, substitute ground turkey with additional beans or cooked vegetables.

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Nutrition

• Serving Size: 1 serving (approximately 2 enchiladas)
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 750 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 7 g
• Protein: 32 g
• Cholesterol: 75 mg