If you’re craving a comforting, flavorful dinner that’s both wholesome and exciting, this Ground Turkey Black Bean Enchiladas Recipe is exactly what your weeknight needs. Packed with lean ground turkey, hearty black beans, vibrant bell peppers, and melty cheese all wrapped in warm tortillas and smothered with rich enchilada sauce, it delivers that perfect balance of spice and comfort. It’s one of those dishes that hits every note—satisfying, nutritious, and incredibly delicious—guaranteed to make you a fan of enchiladas with a fresh twist.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Ground Turkey Black Bean Enchiladas Recipe. Each component plays a vital role, from the spices that build deep flavor to the colorful veggies and creamy cheese that make each bite a delight.
- Olive oil: Helps sauté the aromatics and gives a smooth base for cooking the turkey.
- Ground turkey: A lean protein that soaks up the spices perfectly and keeps the dish light yet hearty.
- Onion, chopped: Adds natural sweetness and depth when sautéed.
- Garlic, minced: Brings a fragrant punch that pairs beautifully with the spices.
- Red bell pepper, chopped: Offers a subtle sweetness and vibrant color contrast.
- Chili powder: Provides classic enchilada heat and smokiness.
- Ground cumin: Adds earthiness that rounds out the flavor profile.
- Smoked paprika: Infuses a rich, smoky undertone without overpowering.
- Salt and black pepper: Essential seasoning to enhance all the natural flavors.
- Black beans, drained and rinsed: Boost the protein and fiber for a filling, nutritious punch.
- Enchilada sauce: The heart of the dish, providing tangy, spicy moisture.
- Frozen corn kernels: Add bursts of sweet crunch that contrast wonderfully with the savory filling.
- Flour tortillas (8-inch): Soft and flexible, perfect for wrapping the flavorful filling.
- Shredded Mexican blend cheese: Melts gorgeously and tops the enchiladas with golden, gooey goodness.
- Fresh cilantro, chopped: Offers a fresh herbaceous lift at the end.
- Sliced jalapeños (optional): For those who like a little extra heat and texture.
- Sour cream (optional), for serving: Adds a cooling creamy kick to balance the spices.
- Lime wedges (optional), for serving: A squeeze brightens up every bite with zesty freshness.
How to Make Ground Turkey Black Bean Enchiladas Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This ensures it’s ready the moment your enchiladas are assembled, so you can jump right into baking without delay.
Step 2: Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until the onions turn translucent and fragrant—about 3 to 4 minutes. This step lays down an inviting flavor base for the rest of the dish.
Step 3: Brown the Turkey
Add the ground turkey to the skillet, breaking it apart with a wooden spoon as it cooks. Let it brown evenly and cook through, roughly 6 to 8 minutes. Browning is crucial here—it adds rich depth and a hearty texture to the filling.
Step 4: Spice it Up
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Let those spices toast with the turkey for 2 minutes so they fully infuse their smoky, vibrant flavors into the meat.
Step 5: Add Red Bell Pepper
Throw in the chopped red bell pepper and sauté for 3 more minutes. This step softens the pepper and sweetens the mixture, balancing the spices beautifully.
Step 6: Mix in Beans and Corn
Now, stir in the black beans and corn kernels. These elements bring additional texture, color, and nutrition to your enchilada filling.
Step 7: Combine with Enchilada Sauce
Pour half of the enchilada sauce into the skillet, mixing thoroughly to coat all the ingredients. This sauce ties everything together with its tangy depth and ensures every bite is moist and flavorful.
Step 8: Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish, then spread about 1/4 cup of enchilada sauce over the bottom. This helps prevent sticking and adds a first layer of saucy goodness.
Step 9: Assemble the Enchiladas
Place a generous scoop of the turkey and bean mixture along the center of each tortilla. Sprinkle some shredded cheese over the filling, then roll up the tortilla tightly and place it seam-side down in the baking dish. This keeps everything snug and prevents the filling from spilling out during baking.
Step 10: Top and Bake
Pour the remaining enchilada sauce over the rolled tortillas, making sure to coat them evenly. Sprinkle all the remaining cheese on top to create a luscious, golden crust. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 5 to 10 minutes until the cheese is perfectly melted and bubbly.
Step 11: Final Touches
Once out of the oven, let the enchiladas cool for a few minutes. Garnish with fresh cilantro and sliced jalapeños if you like a little extra kick. Now they’re ready to serve!
How to Serve Ground Turkey Black Bean Enchiladas Recipe
Garnishes
Fresh cilantro sprinkles a bright herbal freshness, while optional sliced jalapeños inject a bold heat that contrasts beautifully with the creamy cheese. A dollop of sour cream adds a cooling richness, and a squeeze of lime juice brightens the whole dish with vibrant acidity.
Side Dishes
Enjoy these enchiladas with a crisp, refreshing side like a simple Mexican slaw or a light avocado salad to balance their hearty richness. Classic Spanish rice or refried beans also make great traditional accompaniments that round out the meal.
Creative Ways to Present
For a fun twist, serve your Ground Turkey Black Bean Enchiladas Recipe in individual cast iron skillets or bake in small ramekins for a personal touch. You can also layer the filling and sauce for an enchilada casserole variation, perfect for feeding a crowd.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The combination of turkey, beans, and cheese keeps well, allowing you to enjoy all that lovely flavor again with minimal effort.
Freezing
This Ground Turkey Black Bean Enchiladas Recipe freezes beautifully. Assemble the enchiladas but hold off on baking, then wrap tightly with foil or plastic wrap before freezing. They’ll keep for up to 3 months and can be baked straight from frozen with a bit of extra time.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is bubbly again, about 15-20 minutes. If in a hurry, the microwave works well but may make the tortillas a bit softer—still just as delicious!
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works as a lean alternative and will still absorb the wonderful spices, maintaining the dish’s light and healthy feel.
Are black beans necessary in this recipe?
Black beans add great texture, protein, and fiber, but you can swap them for pinto beans or kidney beans if you prefer. Just keep the beans drained and rinsed for the best results.
What if I don’t have enchilada sauce on hand?
You can quickly make a simple enchilada sauce by combining tomato sauce, chili powder, garlic powder, cumin, and a pinch of salt, simmered until thickened. However, store-bought enchilada sauce works fine and saves time.
Can I make this recipe vegetarian?
Yes! Simply skip the ground turkey and add extra beans, corn, and veggies like zucchini or mushrooms to bulk up the filling while keeping it just as flavorful.
How spicy is this recipe?
This version is mildly spicy thanks to chili powder and jalapeños, which are optional. You can adjust the heat to your liking by increasing or decreasing these ingredients or adding hot sauce as you serve.
Final Thoughts
I can’t recommend this Ground Turkey Black Bean Enchiladas Recipe enough for anyone seeking a comforting yet wholesome meal that dazzles with flavor. It’s approachable enough for a weeknight but special enough to impress family and friends. Give it a try and watch it become your new favorite go-to dinner—each bite lovingly crafted and utterly satisfying.
Print
Ground Turkey Black Bean Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Ground Turkey Black Bean Enchiladas are a flavorful, protein-packed Mexican-inspired dish featuring seasoned ground turkey, black beans, corn, and melted Mexican blend cheese, all wrapped in warm flour tortillas and baked in a rich enchilada sauce. Perfect for a family dinner or meal prepping, this recipe combines wholesome ingredients with vibrant spices for a comforting and satisfying meal.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup frozen corn kernels
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional Main Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can enchilada sauce
- 8 flour tortillas (8-inch size)
- 2 cups shredded Mexican blend cheese
Garnishes and Optional
- 1/4 cup chopped fresh cilantro
- Sliced jalapeños (optional)
- Sour cream (optional), for serving
- Lime wedges (optional), for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes.
- Brown the Turkey: Add the ground turkey to the skillet. Break it up with a wooden spoon and cook until browned and cooked through, approximately 6 to 8 minutes.
- Add Spices: Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes to allow the spices to infuse into the meat.
- Cook Vegetables: Add the chopped red bell pepper to the skillet and sauté for an additional 3 minutes until softened.
- Mix Beans and Corn: Stir in the drained black beans and frozen corn kernels, mixing well into the turkey mixture.
- Add Enchilada Sauce to Filling: Pour half of the enchilada sauce into the skillet, stirring to combine all ingredients thoroughly.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish and spread about 1/4 cup of enchilada sauce over the bottom.
- Assemble Enchiladas: Place a generous scoop of the turkey and bean mixture along the center of each tortilla. Sprinkle with shredded cheese, then roll up the tortilla to enclose the filling. Place each rolled tortilla seam-side down in the prepared baking dish.
- Add Remaining Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well coated. Sprinkle the remaining shredded cheese evenly on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 10 minutes or until the cheese on top is golden and bubbly.
- Garnish and Serve: Remove from oven and let the enchiladas cool for a few minutes. Garnish with chopped fresh cilantro and sliced jalapeños if desired. Serve with a dollop of sour cream and lime wedges on the side.
Notes
- Use flour tortillas to prevent tearing when rolling and baking.
- For a spicier dish, include jalapeños inside the filling or on top as garnish.
- Black beans can be substituted with pinto beans if preferred.
- Make sure to cover the baking dish with foil during initial baking to keep enchiladas moist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free variation, substitute flour tortillas with corn tortillas, though they are more delicate.
