Turkey and Black Bean Enchiladas
This dinner is a perfect make-ahead healthy meal. Full of ground turkey, black beans and chopped veggies, these enchiladas are flavorful, filling and easy enough for a weeknight family dinner. Double the recipe to feed a crowd!
Print
Pin
Save to Collections
Add to Shopping List
Add to Shopping List
Servings: 4
Calories: 320kcal
Equipment
- 9x13 baking dish
Ingredients
- 1 Tbsp. olive oil
- 1 lb. ground turkey
- ½ tsp. salt
- 1 small zucchini (diced)
- 1 small yellow squash (diced)
- 1 low sodium taco seasoning packet
- 14.5 oz. can low sodium black beans (drained)
- 16 oz. can red enchilada sauce
- 8 whole wheat tortillas
- 1½ cup shredded cheese
- ½ cup water
Optional toppings:
- sliced avocado
- cilantro
- sour cream
Instructions
- Preheat oven to 400°F and spray a 9x13 baking dish with cooking spray.
- Heat a large skillet over medium heat. Add olive oil.
- Once oil is hot, add ground turkey and salt, and break apart using a wooden spoon as it cooks. Cook for 6-7 minutes or until browned.
- Add chopped zucchini and squash to the skillet and cook for about 5 minutes until veggies are soft, stirring occasionally.
- Add taco seasoning, stir and cook for one minute more.
- Stir in ½ cup of water and cook for 1-2 more minutes. Add black beans, stir again and turn off heat.
- To assemble enchiladas: Add ¼ cup of the enchilada sauce to the bottom of your prepared baking dish. Use a spoon to spread it evenly across the bottom.
- Spoon about ½ cup of the turkey/veggie mixture in each tortilla and roll tightly. Place the enchiladas seam side down in your baking dish. Continue until all tortillas are filled.
- Pour remaining enchilada sauce over the enchiladas and top with shredded cheese.
- Bake in preheated oven for 15-18 minutes, until cheese is melted and starting to bubble.
- Remove from oven and let cool slightly before serving. Add optional toppings and enjoy!
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 1679mgPotassium: 907mgFiber: 10gSugar: 10gVitamin A: 985IUVitamin C: 22mgCalcium: 55mgIron: 4mg
Nutrition Facts
Turkey and Black Bean Enchiladas
Amount per Serving
Calories
320
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
62
mg
21
%
Sodium
1679
mg
73
%
Potassium
907
mg
26
%
Carbohydrates
30
g
10
%
Fiber
10
g
42
%
Sugar
10
g
11
%
Protein
36
g
72
%
Vitamin A
985
IU
20
%
Vitamin C
22
mg
27
%
Calcium
55
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe was soooo good! I made it last night and it turned out perfectly! Highly recommend!
So happy to hear that you loved it! Thanks for giving it a try and for recommending it to others.
Made these for my lunches this week and it is DELICIOUS! Traded tortillas for corn tortillas, home cooked black beans no sodium, and a home made enchilada sauce for lower sodium overall. The beans and enchilada sauce can be frozen for 6 months to make assembly for the next batch of enchiladas easier!
That sounds amazing! I love how you customized it with corn tortillas and homemade sauce. Such a smart way to keep the sodium lower. Thanks for sharing the freezer tip too, that will be so helpful for others making this recipe!
One of my favorites! We make this to last all week!
So glad to hear that — it’s one of our favorites too!