Turkey and Black Bean Enchiladas (High-Fiber)

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These easy Turkey and Black Bean Enchiladas are filled with seasoned ground turkey and black beans, then baked with homemade enchilada sauce and melted cheese. They’re one of my favorite ways to turn a pound of ground turkey into a hearty dinner.

Ground Turkey Black Bean Enchiladas

If you’re trying to eat more fiber, these Turkey and Black Bean Enchiladas pack 15 grams into each serving! They’re easy to make, inexpensive, and delicious topped with a little sour cream, scallions, and cilantro. Add a side of Mexican rice to round out the meal. If you love enchiladas as much as I do, try my Chicken Enchiladas, another favorite.

Why You’ll Love These Turkey Black Bean Enchiladas

I’ve been making these high fiber enchiladas since 2010! Anytime I have a package of ground turkey, this is usually on the menu. You can use canned enchilada sauce to speed this up, but homemade is so much better

• Protein-packed: Two protein sources provide 27 grams of protein per enchilada.
• High Fiber: 15 grams of fiber per serving!
• Great for meal prep: Make the sauce and filling a day early to reduce prep time the night you bake them.
• Freezer-friendly: Freeze the entire dish before baking so you have dinner ready for a busy night

How to Make Turkey and Black Bean Enchiladas

After preparing the sauce and filling, both of which can be made in advance, roll up the enchiladas and bake. See the recipe card at the bottom for printable directions.

1. Make the enchilada sauce: Sauté the garlic in olive oil or cooking spray over medium heat for about 30 seconds. Add the remaining sauce ingredients, then bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes.
2. Make the enchilada filling: Brown the turkey in a large skillet, then add the remaining ingredients. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Then, remove the lid and simmer for 5 to 10 minutes until the liquid reduces (i.e., evaporates and the sauce thickens).
3. Fill the enchiladas: Spread ½ cup of the turkey mixture onto each tortilla, roll it, then place it seam-side down in a greased 13 x 9-inch glass dish. Repeat with the remaining tortillas.
4. Top the enchiladas and bake: Pour the sauce over the stuffed tortillas and sprinkle with cheese. Cover the dish with foil and bake at 400°F for 20 to 25 minutes.

What are common mistakes when making enchiladas?

• Overfilling the enchiladas. They’ll be harder to keep closed, and the filling will spill out if you use too much.
• Assembling the enchiladas too early. Wait until right before baking so the tortillas don’t become soggy.
• Baking them uncovered. Covering with foil prevents the tops from getting crunchy.

Variations

• Protein: Swap ground turkey with ground chicken or ground beef.
• Vegetarian enchiladas: Swap ground turkey for a vegan substitute, and substitute vegetable broth in the sauce.
• Adjust the heat: Scrape the seeds from the chipotle in adobo and use only 1 tablespoon to keep it mild. For spicy enchiladas, keep the seeds and double the peppers and sauce. You can also add chopped jalapeños or serranos to the turkey mixture. 
• Make it gluten-free: Use corn tortillas. To prevent them from cracking when rolled, microwave them for 40 seconds, then cover them with a dish towel to keep them warm while you assemble the enchiladas.
• Cheese: You can also use shredded cheddar or Monterey Jack. 
• Keep it dairy-free: Skip the cheese or use a dairy-free alternative.

Serving Suggestions

Top these turkey black bean enchiladas with sour cream, scallions, and cilantro, guacamole, and serve them with a simple green salad. Below are more ideas to complete your meal.

Storage and Meal Prep Tips

• Can I assemble enchiladas the night before? You can prepare the enchilada sauce and turkey mixture a day in advance. Let them cool, then refrigerate in separate containers. The next day, when you’re ready to eat, fill the tortillas and bake. If you assemble the enchiladas in advance, they may get soggy.
• Refrigerate leftovers in an airtight container for up to 3 days. If you keep them in the baking dish, cover it tightly with plastic wrap.
• Reheat enchiladas in the microwave or in the casserole dish, covered with foil, at 350°F until warm.
• Should you freeze ground turkey enchiladas before or after baking? You can freeze these enchiladas either way.
  • Freeze leftovers for up to 3 months. I like to divide up the leftovers and store 1 or 2 enchiladas in smaller airtight containers so I can pull out one serving at a time for quick meals. To reheat, thaw the dish first, then microwave it until warm.
  • Freeze uncooked enchiladas in a freezer-safe casserole dish, tightly covered with plastic wrap and foil, for up to 3 months. Then bake the frozen dish (remove the plastic wrap first!) covered with foil at 375°F for about 40 minutes, until heated through.

More Enchiladas Recipes You’ll Love

Enchiladas are one of my favorite Latin dishes, so I have many versions. The next time you’re craving them, try one of the recipes below!