Ground Turkey Black Bean Enchiladas are a wholesome, satisfying meal made in under an hour. These enchiladas feature lean ground turkey, hearty black beans, and melty cheese wrapped in soft tortillas, all smothered in a rich enchilada sauce. Perfect for weeknights or meal prep, this dish delivers bold flavor without a long cooking time.

ingredients

Ground Turkey Black Bean Enchiladas (40-Minutes)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground turkeyblack beans (drained and rinsed)yellow oniongarlictaco seasoningenchilada saucetortillas (corn or flour)shredded Mexican blend cheeseolive oilsaltpeppercooked rice or cilantro (optional for serving)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Add minced garlic and cook for 1 minute until fragrant.

Stir in ground turkey, breaking it apart with a spoon. Cook until no longer pink.

Season the meat with taco seasoning, salt, and pepper. Mix well.

Add black beans and ½ cup of enchilada sauce. Stir to combine and simmer for 2-3 minutes.

Spoon the turkey and bean mixture into each tortilla, add some shredded cheese, and roll up.

Place the rolled enchiladas seam-side down in the prepared baking dish.

Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.

Bake uncovered for 20 minutes, or until cheese is melted and bubbly.

Remove from oven and let cool for 5 minutes before serving. Garnish with cilantro if desired.

Servings and timing

This recipe yields 6-8 enchiladas.Preparation time: 15 minutesCooking time: 20 minutesCooling time: 5 minutesTotal time: 40 minutes

Variations

Swap ground turkey for shredded rotisserie chicken for a quicker option.

Use green enchilada sauce instead of red for a tangier flavor.

Add corn, diced bell peppers, or spinach for extra veggies.

Top with avocado slices or a dollop of sour cream for added creaminess.

Use whole wheat or low-carb tortillas for a lighter version.

storage/reheating

Store enchiladas in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes until heated through.Enchiladas can also be frozen before baking—just thaw overnight and bake as directed.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble them up to a day in advance and refrigerate until ready to bake.

What type of cheese works best?

A shredded Mexican blend is ideal, but cheddar, Monterey Jack, or Pepper Jack all work well.

Are they spicy?

That depends on your enchilada sauce and seasoning—use mild versions if you prefer less heat.

Can I use canned enchilada sauce?

Yes, store-bought works great, or you can make your own.

Can I make this dish vegetarian?

Yes, omit the turkey and double the black beans or use a meat substitute.

What side dishes go well with this?

Spanish rice, guacamole, or a fresh green salad pair perfectly.

How do I prevent soggy enchiladas?

Lightly toasting the tortillas before filling and not overloading with sauce can help.

Can I use flour tortillas?

Yes, both corn and flour tortillas work—choose based on your preference.

Are they freezer-friendly?

Yes, you can freeze unbaked enchiladas wrapped tightly for up to 3 months.

Can I add toppings?

Absolutely—try jalapeños, green onions, or hot sauce for extra flavor.

Conclusion

Ground Turkey Black Bean Enchiladas offer a fast, flavorful, and satisfying meal perfect for busy weeknights or family dinners. With a customizable filling and simple ingredients, they’re an easy way to enjoy a hearty Tex-Mex classic at home. Make them once, and they’ll quickly become a go-to favorite in your rotation.