Black Bean Turkey Enchiladas Recipe
- 1-1/4 pounds lean ground turkey
- 1 small onion, chopped
- 1 teaspoon reduced-sodium taco seasoning
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1 cup (4 ounces) shredded Mexican cheese blend, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups frozen corn, thawed
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
- 2 cans (4 ounces each) chopped green chilies
- 1/4 cup salsa
- 14 whole wheat tortillas (8 inches), warmed
- 2 cans (10 ounces each) enchilada sauce
- Minced fresh cilantro
- 3/4 cup reduced-fat plain Greek yogurt
- Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chilies and salsa.
- Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese.
- Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Yield: 14 servings.
Reviews for Black Bean Turkey Enchiladas
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This was delicious. I did cheat and use ground beef. My husband said it needed hot sauce. I thought it was great.
We've had these twice - the "fresh" and the "from freezer" version - and both times they were a resounding hit. My husband prefers it to the standard beef enchiladas I also make, I am pretty sure!
I make this recipe alot!
My family & friends love it and I have to say I've never had anyone
Try it without asking me if they can have the recipe. I even use just regular ground beef in it sometimes. ..still yummy as ever. Love this great recipe...thanks to the cooks for sharing it!!
These enchiladas are pretty good! I loved the use of Greek yogurt as "sour cream" I used 2% Fage Greek yogurt. It's the only one I've found that I like. These enchiladas also freeze well.
I wish I liked this more than I did because it is a healthier version. If I make this again, I'd add more of the seasonings and leave the tomatoes out of the filling.
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