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

Turkey and Black Bean Enchiladas Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:8 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 8 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Turkey and Black Bean Enchiladas in Healthy Cooking February/March 2010, p55

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Reviewed May. 15, 2013

"You must try! It was very easy and Omg good!!

I made my own chips and added salad. 5*"

Reviewed May. 5, 2013

"Delicious! Love the flavors. My family devours it."

Reviewed Feb. 1, 2012

"This is a keeper! This made 8 enchiladas. My 2 yr old even liked the filling. I used wheat tortillas, & added chili powder & seasonings for a little spice."

Reviewed Jul. 25, 2011

"Used green enchilada sauce and substituted an Anaheim pepper for the green pepper."

Reviewed Jul. 18, 2011

"Super good recipe, just needed a little more taste, so i mixed red and green enchilada sauce and it was perfect! Makes awesome leftovers."

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