Skinnytaste > Latin Recipes > Turkey and Black Bean Enchiladas

Turkey and Black Bean Enchiladas

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This easy enchilada recipe is so filling & delicious! Whole wheat flour tortillas filled with ground turkey, black beans and spices, then smothered with a homemade enchilada sauce.

Turkey and Black Bean Enchiladas

Turkey and Black Bean Enchiladas

For the enchilada lover out there, these enchiladas are great tasting, high in fiber and very filling! One filled me up with a salad, my husband with a bigger appetite filled up on two. Top them with a little fat free sour cream, scallions or cilantro on top. Look for half point tortillas that are whole wheat and low carb such as Tumaro’s, La Tortilla Factory or Trader Joe’s. If you like this recipe you may also want to try one of my favorites, Chicken Enchiladas.

Turkey and Black Bean Enchiladas

Turkey and Black Bean Enchiladas

Turkey and Black Bean Enchiladas

4.93 from 13 votes
5
Cals:278.7
Protein:27
Carbs:35.6
Fat:8.7
Course: Dinner
Cuisine: Mexican
Yield: 8 servings
Serving Size: 1 enchilada

Ingredients

  • 1 lb extra lean ground turkey
  • 15.5 can black beans, drained
  • 4.5 oz can chopped green chiles
  • 14.5 oz can diced tomatoes
  • 2 cloves garlic
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1-2 tsp cumin
  • 1/8 tsp chili powder
  • salt
  • 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

For the Enchilada Sauce:

  • 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

Instructions

  • In a medium saucepan, spray cooking spray and sauté garlic.
  • Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
  • Bring to a boil.
  • Reduce the heat to low and simmer for 5-10 minutes.
  • Set aside until ready to use.
  • In a large skillet brown the turkey and season with salt.
  • When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder.
  • Mix well and simmer on low, covered for 20 minutes.
  • Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
  • Preheat oven to 400 degrees.
  • Spray a 13 by 9-inch glass baking dish with non-stick spray.
  • Put 1/2 cup turkey mixture into each tortilla and roll it.
  • Place on baking dish seam side down.
  • Top with enchilada sauce and cheese.
  • Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
  • Top with low fat sour cream, cilantro or scallions if you wish. (Extra points)

Last Step:

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Notes

Makes 8 enchiladas.

Nutrition

Serving: 1 enchilada, Calories: 278.7 kcal, Carbohydrates: 35.6 g, Protein: 27 g, Fat: 8.7 g, Fiber: 15.1 g

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166 comments on “Turkey and Black Bean Enchiladas”

  1. Of all your enchilada recipes (and yes, I’ve e made them all) this is my 18 yr old son’s favorite. He asks me to make extra sauce which he uses to dip nacho chips in instead of salsa (he doesn’t like chunky tomatos).

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  3. Another winner! I found some low carb high fiber tortillas and the family loved it! One thing great about all of these recipes is that you can adjust ingredients or add whatever is in the fridge. I was glad I tasted the can of the chipolatas in adobe sauce, a little hot for me but I adjusted the amount and turned out great.

  4. I couldn’t find canned green chilli where I am (Australia). I added a chopped green chilli (without seeds) and then 1/2 cup of chicken stock to make up for the fact that there was no liquid with the chili.

    It’s in its final 5 mins of cooking and I can’t stop taste-testing… so I’ll say it worked!!!!

  5. This recipe is awesome! I made it tonight and my husbands only comment was that I didn’t make enough (Even though I made 5, which was definitely more than enough lol) so delicious. I used “let’s skip the sandwich” multi grain wraps and it was perfect. I’m not one to leave comments but had to for this one. Thank you!

  6. Made this tonight and they are outstanding!! The homemade enchilada sauce is delicious and so easy, I’ll never buy canned again. The stuffing is super yummy and the combo with the sauce is the perfect blend of flavors. Also one enchilada with a side salad was very filling. Definitely going on our dinner rotation. Thanks for an awesome recipe, 5++ stars! 

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  8. I just made this for my family last night. It was delicious! Due to time constraints, I took the filling and made quesadillas using the enchilada sauce as a dipping sauce. This was so yummy and making quesadillas instead of baking enchiladas cut down the cooking time! We will definitely make these again. My six year old LOVED these. Thanks Gina, we love your recipes!

  9. I am making these again but last time I made Mexican Rice and beans and want to find better and healthier side options. Any suggestions?

    I love your recipes and so does my family! You are my go to for healthy tasty food!

  10. Avatar photo
    Leslie Rauscher

    So….while I'm a bit late to the party…i finally made these tonight….and they were DELISH! And 'endorsed'with a resounding 'these are really good you must make them again' too! So so happy. 🙂

  11. Gina – I keep coming back to your recipes again and again, these enchiladas were delicious. And I cheated and use canned enchilada sauce. Please keep up the good work.

  12. Made this for dinner and it was the best enchiladas I have ever had! Mexican rice as a side. The wife also thought they were excellent. Gina, I am afraid my wife may start to get jealous as I am always saying "it is a Skinnytaste recipe"! Thanks.

  13. Omg. These enchiladas are insanely good. I think flavorful is an understatement!!! This recipe is in my top 5 skinnytaste, without question. Me and my boyfriend are trying to lose weight, and this recipe makes it easy! Amazing! Thank you so much

  14. Gina, you always offer the opportunity to make homemade enchilada sauce, but this was my first time doing it. It was so much better than the canned stuff that I'm sorry I haven't done it every time. Love the enchiladas!

  15. I have been making these for several years now and love them every time I make them. These are a restaurant quality dish! Thanks for the blog, Gina

  16. Avatar photo
    Lisa Pulieris

    A tip to cut back on the spice but keep the flavor of the chipotles is to open the peppers and scrape out the seeds and ribs before chopping them up 🙂