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

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4.5 20 23
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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: 343 calories, 13g fat (5g saturated fat), 51mg cholesterol, 795mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 19g protein Diabetic Exchanges:2-1/2 starch, 3 lean mea

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


Reviews for Black Bean Turkey Enchiladas

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
kerrynjames
Reviewed Feb. 4, 2016

"This was okay. It could use more flavor, but it was okay. I ended up dumping the whole portion of meat mix in a 13x9, with chopped tortillas layered in (the baby started to cry and I gave up on rolling!). It worked, but I probably won't make it again."

MY REVIEW
Bammapellerin
Reviewed Aug. 24, 2015

"This was excellent ! Will definately make again"

MY REVIEW
autumn46
Reviewed Aug. 5, 2015

"I have tried a lot of the recipes, and enjoyed them, but how do you reduce the servings???"

MY REVIEW
Kathyjordan
Reviewed Apr. 15, 2015

"I added some more spice as my family likes it hot. Good recipe with half the cheese."

MY REVIEW
dvhenning
Reviewed Mar. 5, 2015

"We loved this recipe! Also loved that we had another meal in the freezer!"

MY REVIEW
SusanQuinnOfKansas
Reviewed Feb. 14, 2015

"Incredible! I used half the amount of cream cheese like others had suggested and it was superb! Thanks for sharing."

MY REVIEW
Ellie31773
Reviewed Feb. 11, 2015

"These are like the good ol' classic enchiladas that I grew up with in the Midwest. I froze them in 3-serving batches so my husband and I could have dinner and I'd have leftovers for lunch the next day. Good deal. I used corn tortillas to avoid the gumminess that comes from letting flour tortillas sit in sauce too long. Next time I make them, I'll crank up the spice level. They're really mild (but so creamy!)."

MY REVIEW
asnunez
Reviewed Feb. 5, 2015

"This IS NOT a recipe for enchiladas. Enchiladas use corn tortillas--NOT FLOUR. That automatically makes them burritos."

MY REVIEW
rebeccafox12
Reviewed Feb. 5, 2015

"Everything but the cream cheese. Not healthy, and just fat so leave out. 13 grams fat per 1 little enchilada is NOT healthy!!"

MY REVIEW
MsPattyinLoveland
Reviewed Feb. 5, 2015

"This is a FABULOUS quick recipe. I used ground chicken breast and made my own taco seasoning to omit the salt. Same with the sauce, made my own to reduce the sodium count. I also made them in the Reynolds freezer pans. 3 fits very nicely and perfect amount for hubs and I. Serve with chopped avocado salad and you have a complete meal. Thank you for sharing."

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