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Turkey and Black Bean Enchiladas

 Turkey and Black Bean Enchiladas
Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you’ll love. Sarah Burleson - Spruce Pine, North Carolina
8 ServingsPrep: 30 min. Bake: 15 min.


  • 2 cans (15 ounces each) black beans, rinsed and drained, divided
  • 1 pound lean ground turkey
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 can (15 ounces) enchilada sauce, divided
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend, divided
  • 8 whole wheat tortillas (8 inches), warmed


  • Preheat oven to 425°. In a small bowl, mash 1 can black beans;
  • set aside. In a large nonstick skillet, cook the turkey, pepper and
  • onion over medium heat until meat is no longer pink; drain. Add the
  • mashed beans, remaining beans, half of the enchilada sauce and 1/2
  • cup cheese; heat through.
  • Place 2/3 cupfuls of bean mixture down the center of each tortilla.
  • Roll up and place seam side down in two 11x7-in. baking dishes
  • coated with cooking spray.
  • Pour remaining enchilada sauce over the top; sprinkle with remaining
  • cheese. Bake, uncovered, 15-20 minutes or until heated through.

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Turkey and Black Bean Enchiladas (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 1 enchilada equals 363 calories, 11 g fat (3 g saturated fat), 55 mg cholesterol, 808 mg sodium, 42 g carbohydrate, 7 g fiber, 24 g protein.