Black Bean Turkey Enchiladas Recipe
Black Bean Turkey Enchiladas Recipe photo by Taste of Home

Black Bean Turkey Enchiladas Recipe

Publisher Photo
My best friend and I created this recipe together because we wanted a meal that’s easy to prepare, affordable and nutritious. We both have hectic schedules, so when we’re feeling crunched for time, it’s a relief to have these wholesome enchiladas waiting for us in the freezer. —Holly Baber, Seattle, Washington
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES:14 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES: 14 servings

Ingredients

  • 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

Nutritional Facts

1 enchilada equals 343 calories, 13 g fat (5 g saturated fat), 51 mg cholesterol, 795 mg sodium, 37 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Directions

  1. 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.
  2. 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.
  3. Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Yield: 14 servings.
Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles, as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.
Originally published as Black Bean Turkey Enchiladas in Taste of Home September/October 2013

Nutritional Facts

1 enchilada equals 343 calories, 13 g fat (5 g saturated fat), 51 mg cholesterol, 795 mg sodium, 37 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Reviews for Black Bean Turkey Enchiladas

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 25, 2014

This was delicious. I did cheat and use ground beef. My husband said it needed hot sauce. I thought it was great.

MY REVIEW
Reviewed Jan. 10, 2014

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!

MY REVIEW
Reviewed Dec. 1, 2013

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!!

MY REVIEW
Reviewed Nov. 4, 2013

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.

MY REVIEW
Reviewed Oct. 14, 2013

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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