Print

Ground Turkey Black Bean Enchiladas

ground turkey black bean enchiladas - featured image
Print Recipe

These easy ground turkey black bean enchiladas are a high-protein, family-friendly dinner packed with lean turkey, fiber-rich black beans, and gooey cheese, all smothered in a bold enchilada sauce. Perfect for busy weeknights, they’re hearty, nourishing, and customizable for gluten-free or dairy-free diets.

Ingredients

Scale
  • 1 pound lean ground turkey (93% lean recommended)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 medium flour tortillas (8-inch; or corn tortillas for gluten-free)
  • 1 can (15 oz) enchilada sauce (red or green, homemade or store-bought)
  • 1 1/2 cups shredded cheese (Mexican blend or sharp cheddar; dairy-free if needed)
  • 1/4 cup chopped cilantro (optional, for garnish)
  • 1/2 cup sour cream or Greek yogurt (for serving; optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
  2. In a large skillet over medium heat, add olive oil. Sauté diced onion for 3-4 minutes until soft. Add minced garlic and cook for 30 seconds.
  3. Add ground turkey to the skillet. Cook, breaking up with a spoon, for 5-7 minutes until browned and no pink remains. Season with cumin, chili powder, smoked paprika, oregano, salt, and pepper. Taste and adjust spices as needed.
  4. Stir in drained black beans. For extra creaminess, mash half the beans before adding. Cook for 2 minutes to heat through. Remove from heat.
  5. If tortillas are stiff, wrap in a damp paper towel and microwave for 30 seconds to soften.
  6. Spread 1/2 cup enchilada sauce in the bottom of the prepared baking dish. Scoop about 1/3 cup of the turkey-bean filling onto each tortilla. Sprinkle with about 2 tablespoons cheese, then roll up tightly.
  7. Place rolled enchiladas seam-side down in the baking dish in a single layer.
  8. Pour remaining enchilada sauce evenly over the enchiladas. Sprinkle remaining cheese over the top.
  9. Cover dish loosely with foil and bake for 20 minutes. Remove foil and bake another 8-10 minutes, or until cheese is bubbly and lightly golden.
  10. Let enchiladas cool for 5 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream or Greek yogurt if desired.

Notes

For gluten-free, use corn tortillas and check your enchilada sauce label. For dairy-free, use vegan cheese or omit cheese. Mash half the beans for a creamier filling. Warm tortillas before rolling to prevent cracking. Don’t overfill tortillas to avoid splitting. Let enchiladas rest after baking for easier serving. Leftovers keep well in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: ground turkey, black bean, enchiladas, high protein, easy dinner, Mexican, gluten-free option, dairy-free option, family meal, meal prep

Find it online: https://blairrecipes.com/ground-turkey-black-bean-enchiladas-easy-high-protein-dinner-recipe/