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 21 24
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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


  • 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 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: 3 lean meat, 2-1/2 starch.


  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

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millsapm User ID: 1794642 253784
Reviewed Sep. 6, 2016

"Very good and easy and the kids loved it. I appreciate having a freezer portion for later, too!"

kerrynjames User ID: 5662698 243181
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."

Bammapellerin User ID: 294029 231710
Reviewed Aug. 24, 2015

"This was excellent ! Will definately make again"

autumn46 User ID: 7933063 230741
Reviewed Aug. 5, 2015

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

Kathyjordan User ID: 6897948 224915
Reviewed Apr. 15, 2015

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

dvhenning User ID: 4917928 222119
Reviewed Mar. 5, 2015

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

SusanQuinnOfKansas User ID: 8226590 220504
Reviewed Feb. 14, 2015

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

Ellie31773 User ID: 5796034 220243
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!)."

asnunez User ID: 2408742 219815
Reviewed Feb. 5, 2015

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

rebeccafox12 User ID: 8208363 219793
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!!"

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