Lu-Ann Simon February 1, 2026

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Ground Turkey Black Bean Enchiladas

Name: Ground Turkey Black Bean Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb lean ground turkey; 1 can black beans, drained and rinsed; 1 onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp salt; 8 corn tortillas; 1 cup enchilada sauce; 1 cup shredded cheese (optional); Fresh cilantro for garnish (optional)

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A warm tray of Ground Turkey Black Bean Enchiladas coming out of the oven fills the kitchen with a cozy aroma of toasted tortillas, cumin, and garlic, promising a comforting dinner after a busy day. This dish is the kind of weeknight favorite that doubles as a celebratory centerpiece, whether you are feeding a hungry family or bringing something hearty to a potluck. If you enjoy versatile ground turkey dishes, you might also like this savory ground turkey teriyaki stir fry for another simple weeknight option.

What Makes This Special

Ground Turkey Black Bean Enchiladas are special because they balance bright, layered flavors with effortless comfort. The turkey provides a lean, savory base, while black beans add creaminess and a little rustic heft, and the enchilada sauce ties everything together with tang and warmth. When baked, the tortillas pick up a slightly crisp edge, while the insides stay moist and saucy, creating that delightful contrast every great enchilada aims for.

Why this works on weeknights and weekends alike

Lean protein keeps the dish light but satisfying
Black beans add fiber and a pleasant, soft bite
A simple spice blend highlights the ingredients without overpowering them

These enchiladas are forgiving, so small swaps or additions will still deliver great results, making them a reliable recipe to return to again and again.

Ingredients and Key Notes

A few pantry staples and fresh aromatics come together to make these enchiladas sing. The ground turkey offers lean protein, black beans bring texture and body, and the enchilada sauce keeps everything moist and flavorful. If you want a smokier note, try adding a pinch of smoked paprika in place of part of the chili powder.

1 lb lean ground turkey
1 can black beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
8 corn tortillas
1 cup enchilada sauce
1 cup shredded cheese (optional)
Fresh cilantro for garnish (optional)

Note, corn tortillas warm and roll more easily, but flour tortillas work if you prefer a softer finish. Keep the cheese optional if you want a lighter or dairy-free version, and always taste the filling before assembling to adjust salt and spice.

Method

Preheat the oven to 375°F, the hot oven will start the sauce bubbling and crisp the edges of the tortillas as the casserole finishes.
In a large skillet, cook the ground turkey over medium heat until browned, breaking it into small pieces so it browns evenly and develops a savory crust.
Add the diced onion and minced garlic, sautéing until the onion softens and becomes translucent, you should smell a sweet, savory perfume as the garlic blooms.
Stir in the drained black beans, cumin, chili powder, and salt, folding the beans gently so they heat through without falling apart, and let the spices bloom for about five minutes.
Warm the corn tortillas in a dry skillet or wrapped in a damp towel until pliable, they should bend without cracking, which makes them much easier to roll.
Spoon a generous portion of the turkey and bean mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish, spacing them so sauce can flow between.
Pour the enchilada sauce evenly over the top and sprinkle with shredded cheese if desired, the sauce should cover most of the tortillas so the filling steams and melds with the sauce.
Bake for 20 to 25 minutes until everything is heated through and the cheese has melted and started to brown lightly, the bubbling sauce and browned edges tell you it is ready.
Garnish with fresh cilantro before serving, adding a bright herbal finish and a fresh contrast to the warm spices.

Prep ~ 20 minutes, Cook ~ 25 minutes, Total ~ 45 minutes, Servings ~ 4, Kcal ~ 420 per serving

Make-Ahead and Prep Tips

You can prep many elements a day ahead to save time on the night you plan to serve these enchiladas. Cook the turkey and bean filling, cool it to room temperature, and store it in an airtight container in the refrigerator for up to 3 days. Warm the tortillas briefly when assembling so they are pliable, but keep them covered with a damp towel to prevent drying out.

If you want to assemble early, roll the enchiladas and cover the baking dish tightly with plastic wrap or foil, refrigerate for up to 24 hours, then bake from chilled, adding 5 to 10 extra minutes to the bake time until hot and bubbling. For entertaining, prepare two pans and bake one ahead, freezing the other for an easy meal later.

Storing and Reheating

Refrigerate leftover enchiladas in an airtight container for 3 to 4 days, they keep well and flavors deepen as they rest. To freeze, transfer cooled enchiladas to a freezer-safe container or wrap the baking dish tightly with foil, freeze for up to 2 to 3 months. Label the container with the date so you know when to use it.

To reheat from the refrigerator, place individual portions in a microwavable dish and heat for 1 to 2 minutes until hot throughout, or reheat a whole pan at 350°F for 15 to 20 minutes, covered until warmed through. From frozen, thaw overnight in the refrigerator, then bake at 350°F for 25 to 35 minutes until heated through, or bake from frozen with foil on for about 45 to 60 minutes. A fresh cue that they are still good is the aroma; if the enchiladas smell sour or off, discard them.

Perfect Pairings

Roasted corn and avocado salad with lime and cilantro
Simple cilantro lime rice or brown rice for a hearty side
Crisp green salad with a tangy vinaigrette to cut the richness
Warm refried beans or a scoop of guacamole for extra creaminess
Fresh pico de gallo or a spoonful of salsa verde for brightness

Make It Your Own

Add vegetables, like diced bell peppers, zucchini, or grated carrots, to the turkey mixture for extra color, texture, and nutrition.
Swap in ground chicken if you prefer an even milder meat, the cooking method and spices remain the same.
Stir a spoonful of chipotle in adobo into the enchilada sauce for smoky heat, start small and taste as you go.
Use turkey bacon crumbles, cooked until crisp, folded into the filling for a savory, smoky touch without using pork or regular bacon.
Make it vegetarian by omitting the turkey and doubling the black beans, or add cooked lentils for a meaty texture.
Try different cheeses, such as pepper jack for spice, Monterey Jack for meltiness, or a sprinkling of cotija for a salty finish.
For a saucier bake, use a can and a half of enchilada sauce or spoon extra sauce between the rolled tortillas.
If you love a crisp top, broil for 1 to 2 minutes at the end of baking to lightly brown the cheese, watching closely so it does not burn.

If you like exploring related casseroles and regional variations, consider trying the classic ground beef enchiladas for a slightly richer take on this familiar favorite.

Pro Tips for Best Results

Brown the turkey well so it develops a deeper, caramelized flavor, do not rush this step.
Warm the tortillas before rolling to prevent tearing, a damp towel or quick skillet does the job.
Space enchiladas seam-side down so they stay closed as they bake and the filling does not spill out.
Aim for an internal temperature of 165°F for ground turkey to ensure food safety.
Let the dish rest 5 minutes after baking, this helps the sauce settle and makes serving cleaner.
If you prefer a saucier dish, increase the sauce by half a cup and mix a little into the filling before rolling.

Frequently Asked Questions

What type of tortillas work best for enchiladas?
Corn tortillas are traditional and develop a pleasant texture when baked, they also hold up well once warmed. If you prefer a softer, less textured result, flour tortillas will work, though they will produce a different mouthfeel.

Can I make these enchiladas vegetarian?
Yes, simply omit the ground turkey and increase the black beans, or add cooked lentils, crumbled tempeh, or sautéed mushrooms for a meatless alternative. Boost the spices or add a splash of vegetable broth to keep the filling moist and flavorful.

How can I make these spicier or milder?
Adjust the heat by changing the chili powder amount, or add chipotle for smoky heat. To make them milder, reduce the chili powder and add a pinch of sugar or extra tomato-based sauce to balance the heat.

Are these enchiladas freezer friendly?
Absolutely, assembled enchiladas freeze well for 2 to 3 months. Wrap the baking dish tightly or transfer portions to freezer-safe containers, then thaw overnight in the refrigerator before baking, or bake from frozen with extra time until fully heated.

What is the best way to reheat so they do not dry out?
Reheat covered in the oven at 350°F until warm, this traps steam and prevents drying. Microwaving works for single servings, cover loosely and add a splash of water or extra sauce if needed to maintain moisture.

Can I use other beans instead of black beans?
Yes, pinto beans or a mixed bean blend are excellent substitutes, they offer slightly different textures but will still pair nicely with the turkey and spices. Rinse and drain canned beans to reduce sodium and improve texture before adding to the filling.

How long will leftovers last in the fridge?
Stored in an airtight container, leftovers should stay fresh for 3 to 4 days. Always check for off smells or changes in texture as a sign that the food has spoiled.

Final Thoughts

Ground Turkey Black Bean Enchiladas deliver warm, satisfying flavor without a lot of fuss, and they adapt easily to your pantry and cravings. They are a weeknight hero and also flexible enough for meal prep, potlucks, or a cozy family dinner. Give this recipe a try soon, and enjoy how simple ingredients can come together into something truly comforting and memorable.

Ground Turkey Black Bean Enchiladas

Author: anastasia-rice
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Paleo

Print Recipe

Description

These hearty enchiladas combine lean ground turkey and creamy black beans, topped with savory enchilada sauce and baked to perfection.

Instructions

Preheat the oven to 375°F.
In a large skillet, cook the ground turkey over medium heat until browned.
Add diced onion and minced garlic, sauté until the onion softens.
Stir in black beans, cumin, chili powder, and salt; let heat through for about five minutes.
Warm the corn tortillas until pliable.
Spoon turkey and bean mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Pour enchilada sauce over the tortillas and sprinkle with cheese if desired.
Bake for 20 to 25 minutes until heated through and cheese is melted.
Garnish with fresh cilantro before serving.