Name: Turkey and Black Bean Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 lb extra lean ground turkey; 1 can (15.5 oz) black beans (drained); 1 can (4.5 oz) chopped green chiles; 1 can (14.5 oz) diced tomatoes; 2 cloves garlic (minced); 1/4 cup chopped onion; 1/4 cup chopped cilantro; 1-2 tsp cumin; 1/8 tsp chili powder; to taste Salt; 8 6-inch low carb whole wheat flour tortillas ((La Tortilla Factory)); 1 cup reduced-fat shredded Mexican cheese ((I used Weight Watchers)); 1 can Nonstick cooking spray; 2 cloves garlic (minced); 1-2 tbsp chipotle chiles in adobo sauce; 1 1/2 cups tomato sauce; 1/2 tsp chipotle chili powder; 1/2 tsp ground cumin; 3/4 cup fat-free chicken broth; to taste Kosher salt and fresh pepper

Are you craving a comforting dish that’s packed with flavor and a healthy twist? Look no further than these Turkey and Black Bean Enchiladas! This recipe combines lean ground turkey, black beans, and vibrant spices, all wrapped in soft tortillas and topped with a zesty sauce. It’s a delightful meal that’s perfect for weeknight dinners or meal prep. Plus, it’s a crowd-pleaser that the whole family will enjoy!

Why I Love This Recipe

There’s something incredibly satisfying about enchiladas, especially when they are loaded with nutritious ingredients. This recipe for Turkey and Black Bean Enchiladas is not only delicious but also packed with protein and fiber, making it a wholesome choice. The combination of flavors from the spices, green chiles, and fresh cilantro brings a burst of Mexican flair that dances on your taste buds. Plus, they are easy to prepare and can be customized to suit your preferences. What’s not to love?

What Goes In

To whip up these mouthwatering Turkey and Black Bean Enchiladas, you will need the following ingredients:

1 lb extra lean ground turkey
1 (15.5 oz) can black beans, drained
1 (4.5 oz) can chopped green chiles
1 (14.5 oz) can diced tomatoes
2 cloves garlic, minced
1/4 cup chopped onion
1/4 cup chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
Salt, to taste
8-6 inch low carb whole wheat flour tortillas (La Tortilla Factory)
1 cup reduced-fat shredded Mexican cheese (I used Weight Watchers)
Nonstick cooking spray
2 garlic cloves, minced
1-2 tbsp chipotle chiles in adobo sauce
1 1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat-free chicken broth
Kosher salt and fresh pepper, to taste

Setup & Equipment

Before you dive into cooking, gather the necessary equipment to make your cooking experience smooth and enjoyable:

Large skillet or frying pan – for cooking the turkey and vegetables.
Mixing bowl – to combine the filling ingredients.
9×13 inch baking dish – for assembling and baking the enchiladas.
Measuring cups and spoons – for precise ingredient measurements.
Wooden spoon or spatula – for stirring and mixing.
Can opener – to open canned ingredients easily.

Cook Turkey and Black Bean Enchiladas Like This

Now that you have everything ready, let’s get cooking! Follow these step-by-step instructions to create your Turkey and Black Bean Enchiladas.

Step 1: Prepare the Filling

In a large skillet over medium heat, spray a little nonstick cooking spray and add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.

Step 2: Cook the Turkey

Add the extra lean ground turkey to the skillet. Season with cumin, chili powder, salt, and pepper. Cook until the turkey is no longer pink, breaking it apart with a spatula, about 5-7 minutes.

Step 3: Mix in the Beans and Vegetables

Once the turkey is cooked, stir in the drained black beans, chopped green chiles, diced tomatoes (with their juices), and chopped cilantro. Cook for an additional 2-3 minutes until everything is heated through.

Step 4: Preheat the Oven

Preheat your oven to 350°F (175°C) while you assemble the enchiladas.

Step 5: Assemble the Enchiladas

Take a tortilla and spoon about 1/4 cup of the turkey and black bean mixture down the center. Sprinkle with a small amount of shredded cheese, then roll the tortilla tightly. Place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.

Step 6: Make the Sauce

In a medium bowl, combine the tomato sauce, minced garlic, chipotle chiles in adobo sauce, chipotle chili powder, ground cumin, and chicken broth. Stir until well mixed. Pour the sauce evenly over the assembled enchiladas in the baking dish.

Step 7: Bake

Sprinkle the remaining shredded cheese over the top of the enchiladas. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

Step 8: Serve and Enjoy

Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with additional chopped cilantro, if desired. Serve with a side of fresh salad or Mexican rice for a complete meal.

Better-for-You Options

If you’re looking to make this recipe even healthier, consider these options:

Swap ground turkey for ground chicken or plant-based protein for a different twist.
Use whole grain or gluten-free tortillas to suit dietary preferences.
Increase the vegetable content by adding bell peppers or zucchini to the filling.
Opt for low-sodium canned beans and tomatoes to reduce sodium intake.

Avoid These Mistakes

To ensure your Turkey and Black Bean Enchiladas turn out perfectly, avoid these common mistakes:

Don’t overfill your tortillas; too much filling can cause them to tear while rolling.
Ensure the ground turkey is fully cooked before mixing in the other ingredients.
Be cautious with the chipotle chiles; adjust the amount according to your spice preference.
Don’t skip the garnishes! Fresh cilantro and a squeeze of lime elevate the flavors significantly.

Storage Pro Tips

These enchiladas store well, making them perfect for meal prep. Here are some storage tips:

Allow the enchiladas to cool completely before storing them. Place leftovers in an airtight container and refrigerate for up to 3-4 days. To freeze, wrap individual servings in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until warmed through.

Final Bite

These Turkey and Black Bean Enchiladas are a fantastic way to enjoy a classic dish while keeping it healthy and satisfying. Bursting with flavor and nutrients, they are perfect for dinner or meal prepping for the week ahead. So gather your ingredients, roll up those tortillas, and enjoy a delightful meal that brings a taste of Mexico right to your kitchen!

In conclusion, this recipe for Turkey and Black Bean Enchiladas is not just a meal; it’s an experience filled with warmth, flavor, and comfort. Whether you’re cooking for your family or hosting friends, these enchiladas are sure to impress. So, roll up your sleeves and get ready for a delicious culinary adventure!