Ground Turkey Black Bean Enchiladas

Protein-packed, family friendly, freezer ready

Roll up lean ground turkey, black beans, and salsa verde for cheesy enchiladas that satisfy big cravings without the heavy feel.

Why You’ll Love It

• Healthy ground turkey dinner that still tastes cheesy and cozy (hits “Ground Turkey Dinners Healthy” and “Healthy Turkey Recipes”).
• 35-minute weeknight win using pantry staples like canned beans and jarred salsa.
• Protein-forward with balanced carbs and fiber from corn tortillas and beans (maps to “Ground Turkey Recipes Healthy”).
• Make once, eat twice: freezes and reheats beautifully for future “Ground Turkey Meals.”
• Flexible: swap sauces or tortillas, scale spice, and use what you have (serves “Turkey Meat Recipes” and “Turkey Enchiladas”).
• Visual search friendly: classic rolled shape, melted cheese, green salsa for strong Pinterest recognition.

Ingredients (notes only)

• Ground turkey (93% lean): juicy protein that stays tender with a quick sauté.
• Black beans (rinsed, drained): fiber and creaminess; mash a few for richer texture.
• Salsa verde (jarred or homemade): bright tang that keeps things light; red enchilada sauce works too.
• Corn tortillas (6-inch): classic flavor and lighter than flour; warm to prevent tearing.
• Onion + garlic: aromatic base for savory depth.
• Spices: chili powder, cumin, smoked paprika, oregano; add chipotle for mild heat.
• Monterey Jack or part-skim mozzarella: reliable melt without greasiness.
• Olive oil + lime + cilantro: freshness and finish; yogurt or avocado optional for topping.

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (205°C). Grease a 9×13-inch baking dish. Warm tortillas in a damp towel in the microwave for 45–60 seconds.
2. Sauté: Add 2 tsp olive oil to a skillet over medium-high. Cook 1 lb ground turkey with onion and garlic, breaking up, 6–8 minutes until no longer pink. Cook to 165°F (74°C) internal temperature.
3. Season: Stir in chili powder, cumin, smoked paprika, oregano, ½ tsp salt, ¼ tsp pepper. Fold in 1 can black beans and ½ cup salsa verde; simmer 1–2 minutes to thicken.
4. Sauce base: Spread ½ cup salsa verde in the baking dish.
5. Roll: Place ~⅓ cup filling on each tortilla, add 1 Tbsp cheese, roll seam-side down in dish. Repeat for 8 tortillas.
6. Top: Pour remaining salsa verde over enchiladas. Sprinkle remaining cheese (about ¾ cup).
7. Bake: 18–22 minutes until bubbly with light browned spots. Rest 5 minutes.
8. Finish: Top with cilantro and a squeeze of lime; add yogurt or avocado if desired.

Pro Tips

• Velvety filling: Lightly mash ¼ of the beans before adding to the turkey.
• No cracks: Warm tortillas and dip edges in warm sauce before rolling.
• Cheese control: Add most cheese on top so every bite tastes cheesy without overloading the filling.
• Moisture balance: If filling looks dry, stir in 2–3 Tbsp water or broth; too loose, simmer 1–2 minutes more.
• Freezer smart: Bake, cool, then wrap the whole pan or wrap portions; reheat covered to keep tortillas tender.

Variations

• Red enchiladas: Use classic red enchilada sauce; add a pinch of cinnamon for depth (targets “Turkey Enchiladas”).
• Veg boost: Fold in bell peppers, zucchini, or corn with the beans (keeps “Healthy Ground Turkey” intent).
• Dairy lighter: Use half the cheese and finish with cilantro-lime yogurt.
• Low carb: Swap a few tortillas for thinly sliced zucchini strips.
• Spicy chipotle: Stir 1–2 tsp minced chipotle in adobo into the filling.

How to Serve

• With shredded lettuce, pico, lime wedges, and a dollop of Greek yogurt.
• Add cilantro rice or a simple slaw for crunch.
• For game night, cut enchiladas into bite-size pieces and serve with toothpicks and salsa.

Make Ahead & Storage

• Make ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5 minutes to bake time.
• Fridge: 3–4 days in an airtight container.
• Freeze: Up to 3 months. Wrap well.
• Reheat: 350°F (175°C) covered 15–20 minutes or microwave 60–90 seconds. Splash with a spoon of salsa if dry.

FAQs

Can I use flour tortillas? Yes. Use 8-inch flour tortillas; warm before rolling. They bake a bit softer than corn.
Is ground chicken okay? Absolutely; follow the same instructions and cook to 165°F (74°C).
What if I only have red salsa? Works fine. Add 1 Tbsp tomato paste to the filling for body and reduce any added water.

Simple Nutrition Table (estimate per serving; 2 enchiladas)

Calories: ~500 | Protein: ~35 g | Carbs: ~42 g | Fat: ~20 g | Fiber: ~8 g | Sodium: ~820 mgWhy You’ll Love It

• Healthy ground turkey dinner that still tastes cheesy and cozy (hits “Ground Turkey Dinners Healthy” and “Healthy Turkey Recipes”).
• 35-minute weeknight win using pantry staples like canned beans and jarred salsa.
• Protein-forward with balanced carbs and fiber from corn tortillas and beans (maps to “Ground Turkey Recipes Healthy”).
• Make once, eat twice: freezes and reheats beautifully for future “Ground Turkey Meals.”
• Flexible: swap sauces or tortillas, scale spice, and use what you have (serves “Turkey Meat Recipes” and “Turkey Enchiladas”).
• Visual search friendly: classic rolled shape, melted cheese, green salsa for strong Pinterest recognition.

Ingredients (notes only)

• Ground turkey (93% lean): juicy protein that stays tender with a quick sauté.
• Black beans (rinsed, drained): fiber and creaminess; mash a few for richer texture.
• Salsa verde (jarred or homemade): bright tang that keeps things light; red enchilada sauce works too.
• Corn tortillas (6-inch): classic flavor and lighter than flour; warm to prevent tearing.
• Onion + garlic: aromatic base for savory depth.
• Spices: chili powder, cumin, smoked paprika, oregano; add chipotle for mild heat.
• Monterey Jack or part-skim mozzarella: reliable melt without greasiness.
• Olive oil + lime + cilantro: freshness and finish; yogurt or avocado optional for topping.

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (205°C). Grease a 9×13-inch baking dish. Warm tortillas in a damp towel in the microwave for 45–60 seconds.
2. Sauté: Add 2 tsp olive oil to a skillet over medium-high. Cook 1 lb ground turkey with onion and garlic, breaking up, 6–8 minutes until no longer pink. Cook to 165°F (74°C) internal temperature.
3. Season: Stir in chili powder, cumin, smoked paprika, oregano, ½ tsp salt, ¼ tsp pepper. Fold in 1 can black beans and ½ cup salsa verde; simmer 1–2 minutes to thicken.
4. Sauce base: Spread ½ cup salsa verde in the baking dish.
5. Roll: Place ~⅓ cup filling on each tortilla, add 1 Tbsp cheese, roll seam-side down in dish. Repeat for 8 tortillas.
6. Top: Pour remaining salsa verde over enchiladas. Sprinkle remaining cheese (about ¾ cup).
7. Bake: 18–22 minutes until bubbly with light browned spots. Rest 5 minutes.
8. Finish: Top with cilantro and a squeeze of lime; add yogurt or avocado if desired.

Pro Tips

• Velvety filling: Lightly mash ¼ of the beans before adding to the turkey.
• No cracks: Warm tortillas and dip edges in warm sauce before rolling.
• Cheese control: Add most cheese on top so every bite tastes cheesy without overloading the filling.
• Moisture balance: If filling looks dry, stir in 2–3 Tbsp water or broth; too loose, simmer 1–2 minutes more.
• Freezer smart: Bake, cool, then wrap the whole pan or wrap portions; reheat covered to keep tortillas tender.

Variations

• Red enchiladas: Use classic red enchilada sauce; add a pinch of cinnamon for depth (targets “Turkey Enchiladas”).
• Veg boost: Fold in bell peppers, zucchini, or corn with the beans (keeps “Healthy Ground Turkey” intent).
• Dairy lighter: Use half the cheese and finish with cilantro-lime yogurt.
• Low carb: Swap a few tortillas for thinly sliced zucchini strips.
• Spicy chipotle: Stir 1–2 tsp minced chipotle in adobo into the filling.

How to Serve

• With shredded lettuce, pico, lime wedges, and a dollop of Greek yogurt.
• Add cilantro rice or a simple slaw for crunch.
• For game night, cut enchiladas into bite-size pieces and serve with toothpicks and salsa.

Make Ahead & Storage

• Make ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5 minutes to bake time.
• Fridge: 3–4 days in an airtight container.
• Freeze: Up to 3 months. Wrap well.
• Reheat: 350°F (175°C) covered 15–20 minutes or microwave 60–90 seconds. Splash with a spoon of salsa if dry.

FAQs

Can I use flour tortillas? Yes. Use 8-inch flour tortillas; warm before rolling. They bake a bit softer than corn.
Is ground chicken okay? Absolutely; follow the same instructions and cook to 165°F (74°C).
What if I only have red salsa? Works fine. Add 1 Tbsp tomato paste to the filling for body and reduce any added water.

Simple Nutrition Table (estimate per serving; 2 enchiladas)

Calories: ~500 | Protein: ~35 g | Carbs: ~42 g | Fat: ~20 g | Fiber: ~8 g | Sodium: ~820 mg