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!

Course Dinner

Cuisine Mexican

Keyword family, tortilla, black beans, ground turkey, enchilada, healthy tacos, enchilada sauce

Prep Time 15

Cook Time 40

Servings

Calories 707

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