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Turkey Black Bean Enchiladas

Delicious Turkey Black Bean Enchiladas You'll Adore

Enjoy these Healthy Turkey Black Bean Enchiladas, a delicious twist on a classic packed with flavor and protein.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil Adds moisture and helps sauté vegetables
  • 1 medium Onion Savory flavor and depth; yellow or white
  • 1 medium Red Bell Pepper Offers sweetness and color
  • 1 medium Green Bell Pepper Adds slight bitterness
  • 1 pound Ground Turkey Lean protein; ground chicken can be used
  • 1 can Black Beans Canned; can use kidney or pinto beans as alternatives
  • 1 cup Corn Adds sweetness and texture; frozen corn works
  • 1 can Diced Tomatoes and Green Chilies (Rotel) Brings moisture and spice
  • 2 tablespoons Taco Seasoning For flavor depth
  • 1 teaspoon Cumin Enhances overall flavor
  • 1 teaspoon Chili Powder Enhances overall flavor
  • 1 teaspoon Garlic Powder Enhances overall flavor
  • 1 teaspoon Onion Powder Enhances overall flavor
  • to taste Salt and Pepper Essential for seasoning
For Assembly
  • 8 pieces Corn Tortillas Whole wheat for a healthier option
  • 1 cup Cheddar Cheese Creaminess and flavor; can use Monterey Jack
  • 2 cups Enchilada Sauce Homemade or store-bought

Equipment

  • Large Skillet
  • baking dish
  • Microwave
  • Aluminum Foil

Method
 

Step‑by‑Step Instructions
  1. Heat a large skillet over medium heat and drizzle in some olive oil. Sauté diced onion and bell peppers for about 5-7 minutes until soft.
  2. Add ground turkey, breaking it apart with a spatula and cook until browned, around 7-10 minutes. Drain excess fat.
  3. Stir in black beans, corn, and diced tomatoes along with juices. Sprinkle taco seasoning, cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Simmer for 10-15 minutes.
  4. Wrap corn tortillas in a damp paper towel and microwave for about 30-40 seconds to warm.
  5. Preheat oven to 350°F. Grease a baking dish and spread a thin layer of enchilada sauce on the bottom. Fill each tortilla with turkey mixture, roll tightly, and place seam-side down in the dish.
  6. Pour remaining enchilada sauce over the tortillas and sprinkle cheddar cheese on top. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes.
  7. Let the enchiladas rest for 5 minutes before serving. Serve warm, topped with garnishes like sour cream and cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

For best results, ensure tortillas are warmed before assembly to prevent cracking. Allow enchiladas to rest after baking for optimal serving.

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