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Turkey Enchiladas with Black Beans and Corn

These healthy Turkey Enchiladas are packed with lean protein, black beans, and corn, and couldn't be easier to make! Perfect for a make-ahead meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 683 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 lb. ground turkey
  • kosher salt to taste
  • black pepper to taste
  • 15 oz. canned black beans drained and rinsed (1.5 cups)
  • 1 cup frozen corn
  • 1.5 cups enchilada sauce (homemade, or a 15 oz. can)
  • 10-12 flour tortillas (see notes for corn)
  • 16 oz. shredded Monterey jack cheese or cheddar, pepper jack, etc.
  • cilantro, red onion, sour cream, avocado, etc. for serving (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Sauté the diced onion over medium-high heat in the olive oil in a large skillet until softened and starting to brown (about 3 minutes).
  3. Add the minced garlic (2 cloves) and ground turkey (1 lb.), along with kosher salt and black pepper. Continue cooking over medium-high heat, breaking up the turkey into small pieces and stirring consistently, until turkey is just cooked through (about 5 minutes).
  4. Turn the heat down to medium-low and add the black beans and corn. Stir and heat until ingredients are warmed through (about 1-2 minutes).
  5. Add 1/4 cup of the enchilada sauce to the turkey mixture and stir together. Turn off heat.
  6. Meanwhile, wrap the flour tortillas (10) in a damp paper towel and microwave for 30 seconds to a minute, to warm them up. This will make them more malleable and easier to roll.
  7. Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13 baking dish. Fill each tortilla with about 1/3 cup of the turkey mixture (just estimate, it doesn't have to be perfect), along with about 2 tablespoons of the shredded cheese. Fold the tortilla over to overlap the two sides, and place each seam-side down in the prepared baking dish.
  8. If you have any leftover filling, just stuff along the ends of the prepared enchiladas in the baking dish (or use it for another purpose).
  9. Cover the center of the enchiladas with the remaining 1 cup of enchilada sauce, and top with remaining cheese.
  10. Bake covered with foil at 375 degrees for 20 minutes. Uncover and bake for 10 more minutes, until cheese is fully melted and ends of enchiladas are starting to brown a bit.
  11. Serve topped with diced avocado, red onion, fresh cilantro, and sour cream, if desired.

Notes

  • For a gluten-free version, use corn tortillas. I recommend toasting them before using them, so they hold together better. You can do this in the oven for a few minutes or over a gas burner. At the very least, warm them in the microwave so they are more malleable and don't break apart.
  • Make them vegetarian: Use a vegetarian meat substitute for the turkey, such as vegetarian chorizo or even mushrooms.
  • Make ahead/freezer instructions: Assemble the enchiladas and store in your refrigerator for up to 3 days or in the freezer, wrapped tightly in foil, for up to 3 months. Cook from the refrigerator for 30 minutes covered and 10 minutes uncovered. Cook directly from the freezer for 40 minutes covered and 20 minutes uncovered.
  • Use cooked/shredded turkey: if you have Thanksgiving leftovers, just add 2 cups shredded meat to the skillet after cooking the onions, along with the beans and corn, until it's heated through. Then, proceed as directed.

Nutrition Information

Calories 683kcal (34%) Carbohydrates 51g (17%) Protein 47g (94%) Fat 33g (51%) Saturated Fat 16g (80%) Cholesterol 109mg (36%) Sodium 1581mg (66%) Potassium 687mg (20%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1000IU (20%) Vitamin C 7mg (8%) Calcium 650mg (65%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 683

% Daily Value*

Calories 683kcal 34%
Carbohydrates 51g 17%
Protein 47g 94%
Fat 33g 51%
Saturated Fat 16g 80%
Cholesterol 109mg 36%
Sodium 1581mg 66%
Potassium 687mg 15%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 1000IU 20%
Vitamin C 7mg 8%
Calcium 650mg 65%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.