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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
Course: Dinner
Cuisine: Mexican
Yield: 8 servings
Serving Size: 1 enchilada


  • 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


  • 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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Makes 8 enchiladas.


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. The best enchiladas I ever made!!! Thank you for sharing your recipe! I doubled it so we will have leftover. I put some enchilada sauce on the baking dish before putting the enchiladas. Used medium cheddar cheese because that’s what I have on hand. I will be making this again and again and again!

  2. 1. Is this freezer friendly? I would like to assemble, freeze, thaw and cook as directed.
    2. Anyone use queso fresco or cojita in place of pre shredded mexican cheese?
    Thank you!

  3. Excellent. We loved it. Just curious though how you calculated the smart points? I only am getting 3 points per enchilada. Thank you!

  4. I made this exactly as directed except not with low fat cheese. It came out perfectly. The sauce had very good flavor and the enchilada filling was delicious! Thank you Gina!

  5. I am trying to make this now but should have read the recipe first! I peeled the potatoes before placing them in the oven to roast. Will they still be ok to use?

  6. How many calories should the wrap be? I have Tumaro low carb I believe 60 calories? Just wondering why the calories were worked in the recipe. 

  7. I wasn’t planning on making the homemade enchilada sauce…just buy it canned. However my Yummly app added all the ingredients without me realizing to my shopping list. So I reluctantly made it and so GLAD about the mistake. This sauce was delicious and really added depth to the dish. I will never buy a can of enchilada sauce again. I used 2 tablespoons of chipotle peppers and it gave it a good kick to it but not enough to scare off my 11 year old. This was enjoyed by the whole family with complaints to the chef on the side. I ended up with extra filling even after filling up 8 tortillas with 1/2 cup of filling. So I froze the extra and will make an enchilada boat with it or add cabbage for a low carb bowl for lunch. Thank you for all the wonderful Mexican recipes. Living in SoCal we require/crave Mexican food weekly and I love having the low point options. My craving has been so satisfied that I haven’t even gone to our regular Mexican restaurant in over 60 days even for my weekly splurge meals-amazing!

  8. I made these for dinner tonight. I was looking for a recipe to include ground turkey – I have overdosed on chicken! This was great! Turkey by it’self is rather bland, but add in those Mexican seasoning and – ole’!! A wonderful change up to the meal plan! Another hit Gina!

  9. I have made this recipe at least 5 times with no additions/edits and it always turns out amazing! Like previous comments have mentioned, blending the adobe chiles and freezing the leftovers has been really helpful at reducing waste. The first thing my boyfriend said when he tasted these was that the enchiladas taste like they’re from a restaurant! I attribute that to the incredible sauce. I am going to make these for a dinner party tomorrow and am going to try using shredded chicken this time.