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

Black Bean Turkey Enchiladas Recipe

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4.5 20
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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 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.
    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
(20)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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
Reviewed Aug. 24, 2015

"This was excellent ! Will definately make again"

MY REVIEW
Reviewed Aug. 5, 2015

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

MY REVIEW
Reviewed Apr. 15, 2015

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

MY REVIEW
Reviewed Mar. 5, 2015

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

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