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!
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Servings: 4
Calories: 707kcal
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: 707kcalCarbohydrates: 76gProtein: 53gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 96mgSodium: 2516mgPotassium: 939mgFiber: 16gSugar: 14gVitamin A: 1269IUVitamin C: 22mgCalcium: 431mgIron: 6mg
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Nutrition Facts
Turkey and Black Bean Enchiladas
Amount per Serving
Calories
707
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
96
mg
32
%
Sodium
2516
mg
109
%
Potassium
939
mg
27
%
Carbohydrates
76
g
25
%
Fiber
16
g
67
%
Sugar
14
g
16
%
Protein
53
g
106
%
Vitamin A
1269
IU
25
%
Vitamin C
22
mg
27
%
Calcium
431
mg
43
%
Iron
6
mg
33
%
* 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!