There was a weeknight not too long ago when my fridge looked pretty bare and everyone was starving. I needed a quick, tasty ground turkey dinner that didn’t involve driving to pick up takeout or hunting for weird ingredients. That’s when my Ground Turkey Black Bean Enchiladas stepped in like an old friend. This recipe always delivers—comforting, filling, and seriously flavorful without a fuss. I make it whenever I want a Mexican casserole that feels like a warm hug after a long day.
What makes this Ground Turkey Black Bean Enchiladas a staple in my kitchen is its mix of simple pantry ingredients with wholesome, protein-packed ground turkey and fiber-rich black beans. My family loves the way the enchilada sauce recipe blends those flavors perfectly. Plus, it’s a hands-off bake that frees me up for setting the table or catching up on a quick phone call. Whether you’re juggling kids, work, or just a busy schedule, this dish offers a consistent win at dinner time.
If you’re a fellow home cook who’s tired of the same old weeknight ideas, this Ground Turkey Black Bean Enchiladas is well worth trying. It balances reliable ingredients with enough twist to feel special. You can find versions of this classic dish all over the web, like this great Ground Turkey Enchiladas with Black Beans from Kroll’s Korner or the one Diethood shares online—they all bring something friendly and familiar to the table. For me, it’s the kind of recipe that feels like an old friend: dependable, tasty, and easy to make again and again.
So if you’re looking for a dinner that won’t let you down, stick around. I’m excited to share my version of Ground Turkey Black Bean Enchiladas that’s been a crowd favorite at my house for years. It’s doable, satisfying, and just honest cooking at its best.
What You’ll Need:
Here’s a simple ingredient list for your Ground Turkey Black Bean Enchiladas. These are staples you probably already have in your pantry or can easily find in any regular grocery aisle. Good cooking shouldn’t need a special shopping trip.
- 1 pound ground turkey (lean ground turkey works best; no worries if you only have ground chicken, it’s a simple swap)
- 1 can (15 oz) black beans, drained and rinsed (you can substitute pinto beans if you prefer)
- 8-10 soft flour or corn tortillas (whichever your family likes; corn tortillas add a little extra texture)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend—use more if you love a cheesier melt)
- 1 small onion, diced
- 2 cloves garlic, minced (fresh gives the best aroma but garlic powder works in a pinch)
- 1 ½ cups enchilada sauce (store-bought works fine, but I do have a great enchilada sauce recipe if you want to make your own)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream, or diced avocado
This Ground Turkey Black Bean Enchiladas keeps costs reasonable because ground turkey is affordable and nutritious, while canned beans add fiber and stretch the meal. You can easily double it for a bigger crowd or make smaller portions for a quick lunch.
Quick prep tip: Use pre-minced garlic and bagged shredded cheese to save time. Leftovers can be stored covered in the fridge for up to 3 days or frozen in individual portions.
If you want to add a bit more flavor, I like folding in some fresh diced tomatoes or a splash of lime juice right before baking to brighten the dish. Simple swaps like these keep your Ground Turkey Black Bean Enchiladas interesting without extra hassle.
By the way, if this sounds good, you might also like my take on honey garlic ground turkey or ground turkey stuffed peppers—both solid crowd-pleasers you can find at AllFoodsRecipe.com.
Let’s Make It Together:
This Ground Turkey Black Bean Enchiladas comes together smoothly with clear, step-by-step instructions. From start to finish, you’re looking at about 40 minutes, with plenty of multitasking opportunities.
- Preheat your oven to 375°F (190°C). Get a large baking dish ready by lightly greasing it.
- Cook the ground turkey: Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, cooking until softened and fragrant—about 3 minutes. Then add your ground turkey, breaking it up with a spoon. Season with salt, pepper, cumin, and chili powder. Cook until turkey is no longer pink, roughly 6–8 minutes. Your kitchen will start smelling great right here.
- Add black beans: Stir in the drained black beans to the cooked turkey mixture. Let everything heat through for 2 minutes. Taste and adjust seasoning if needed. This is where I used to rush my Ground Turkey Black Bean Enchiladas—taking your time here really pays off by allowing the flavors to meld.
- Warm the tortillas: To avoid cracking when rolling, warm your tortillas in the microwave for about 20 seconds or wrap them in foil and heat them in the oven while you get other things ready.
- Assemble the enchiladas: Spoon about ¼ cup of the turkey and black bean mixture along the center of each tortilla. Add a sprinkle of cheese on top, then roll it up tightly. Place the rolled tortillas seam-side down in your baking dish.
- Cover with sauce and cheese: Pour your enchilada sauce evenly over the arranged tortillas. Then top with the remaining shredded cheese. Don’t worry if your Ground Turkey Black Bean Enchiladas look a little saucy—that’s exactly what makes them deliciously moist.
- Bake: Pop the casserole in the oven and bake uncovered for 20-25 minutes until the cheese melts and the sauce bubbles. While it’s baking, you can set the table or toss a simple salad to go with it.
- Finish with toppings: When you pull the Ground Turkey Black Bean Enchiladas out of the oven, garnish with fresh cilantro, jalapeños, sour cream, or avocado, depending on what you have on hand.
This step-by-step process ensures your Ground Turkey Black Bean Enchiladas are all kinds of tasty and satisfying. For another tasty Mexican casserole twist, check out this easy roasted sweet potato black bean turkey enchiladas recipe from Lemons & Zest—they make excellent variations.
How to Serve & Enjoy:
This Ground Turkey Black Bean Enchiladas is a cozy dinner that pairs beautifully with several side dishes. I usually serve it with a simple green salad dressed with lime vinaigrette or some Spanish rice to round out the meal.
Black bean enchiladas really shine with sides that don’t compete but complement the bold flavors. You could try roasted veggies, like bell peppers and zucchini, or a quick guacamole and some tortilla chips for a little crunch. My family especially loves it when I serve a dollop of sour cream on the side—it cools down the heat and adds creaminess.
This dish also works great for dinner parties or potlucks. The casserole format means you can assemble it ahead of time and bake it just before serving, making it surprisingly stress-free. On chillier evenings, Ground Turkey Black Bean Enchiladas feels like just the right comfort food.
For leftovers, I like to reheat portions in the microwave and add fresh cilantro or a squeeze of lime to freshen things up. You can also turn leftover Ground Turkey Black Bean Enchiladas into a skillet scramble for a quick breakfast the next day.
Friends regularly ask me to bring this dish over because it travels well and tastes even better the next day. If you want to try some other trustworthy ground turkey dinner ideas, you might enjoy my ground turkey pasta or ground turkey stuffed peppers recipes—both offer comforting meals that are just as uncomplicated.
Your Questions Answered:
Can I make Ground Turkey Black Bean Enchiladas ahead of time?
Absolutely! You can assemble everything the night before, cover it tightly, and refrigerate. When you’re ready to eat, just bake it a bit longer if it’s cold from the fridge. Makes weekday cooking a breeze.
What’s a good substitute for ground turkey?
Ground chicken or even lean ground beef are easy swaps here. If you’re vegetarian, skip the meat and add extra black beans, or swap with crumbled tofu or lentils.
How do I adjust this recipe for fewer people?
This Ground Turkey Black Bean Enchiladas serves about 4 to 6 people. Cut ingredient amounts in half and use a smaller baking dish. Or freeze the leftovers for future meals.
Can I make my own enchilada sauce?
I often use store-bought sauce for convenience, but my personal enchilada sauce recipe adds fresh flavor without fuss. You can find similar recipes on Diethood or AllFoodsRecipe.com if you want a homemade touch.
Is this recipe spicy?
It’s mildly spicy because of the chili powder and enchilada sauce, but easy to control. Reduce or omit chili powder if you want to keep it mellow, and add jalapeños on the side for those who want more heat.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze in meal-sized portions for up to 3 months.
Can I make it gluten-free?
If you swap the flour tortillas for corn tortillas labeled gluten-free and double-check your enchilada sauce, you’re good to go.
If you want another reliable Mexican casserole with a twist, check out ground turkey enchiladas from Kroll’s Korner. Their version highlights similar easy-to-find ingredients making weeknight dinners simple.
Final Thoughts:
This Ground Turkey Black Bean Enchiladas recipe has earned a permanent spot in my go-to meals rotation. It ticks all the boxes: quick prep, budget-friendly, and warmly delicious every time. My Best Ground Turkey Black Bean Enchiladas Tips are:
- Use a good balance of spices in the turkey filling to really bring out flavor
- Warm your tortillas before rolling to prevent tears and mess
- Don’t skimp on the enchilada sauce—it keeps the casserole moist and flavorful
I’ve tested a few variations including adding roasted sweet potatoes, swapping black beans for pinto beans, and even mixing in corn kernels for some crunch. The classic with black beans and plenty of cheese is the version our family requests most.
If you make this recipe your own—maybe by adding your favorite fresh toppings or mixing in more veggies—I’d love for you to enjoy how simple and satisfying a home-cooked Mexican casserole can be.
Remember, this Ground Turkey Black Bean Enchiladas is one of those dishes you’ll turn to again and again when you want dependable, tasty dinners that everyone enjoys. Happy cooking, friend!
Before you go, for more meal inspiration check out these all-around winners: honey garlic ground turkey, ground turkey pasta, and ground turkey stuffed peppers—all comforting, reliable crowd-pleasers you can trust in your kitchen.
Ground Turkey Black Bean Enchiladas
These Ground Turkey Black Bean Enchiladas are a flavorful and healthy twist on a classic Mexican favorite, combining lean turkey and black beans wrapped in tortillas and baked in a savory enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 1 lb ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, chopped (optional)
- Sour cream for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sauté until translucent.
- Add ground turkey to the skillet, cooking until browned and cooked through. Season with cumin, chili powder, salt, and pepper.
- Stir in black beans and cook for another 2 minutes until heated through.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm tortillas slightly to make them pliable. Spoon the turkey and bean mixture evenly into each tortilla, roll up, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the oven for 20 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream if desired.
Notes
For extra flavor, add a squeeze of fresh lime juice over the enchiladas before serving or top with sliced avocado.