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Black Bean Turkey Enchiladas

My best friend and I created this recipe together because we wanted a meal that’s easy to prepare, affordable and nutritious. We both have hectic schedules, so when we’re feeling crunched for time, it’s a relief to have these wholesome enchiladas waiting for us in the freezer. —Holly Baber, Seattle, Washington
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    14 servings


  • 1-1/4 pounds lean ground turkey
  • 1 small onion, chopped
  • 1 teaspoon reduced-sodium taco seasoning
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 cup shredded Mexican cheese blend, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn, thawed
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
  • 2 cans (4 ounces each) chopped green chiles
  • 1/4 cup salsa
  • 14 whole wheat tortillas (8 inches), warmed
  • 2 cans (10 ounces each) enchilada sauce
  • Minced fresh cilantro
  • 3/4 cup reduced-fat plain Greek yogurt


  • Preheat oven to 375°. In a large nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender. Stir in cream cheese and 1/2 cup Mexican cheese blend until melted. Stir in beans, corn, tomatoes, chiles and salsa.
  • Place 1/2 cup turkey mixture off center on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese.
  • Bake casseroles, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt.
    Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casseroles as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts
1 enchilada: 343 calories, 13g fat (5g saturated fat), 51mg cholesterol, 795mg sodium, 37g carbohydrate (4g sugars, 5g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.
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Average Rating:
  • LaRenda
    Dec 13, 2020

    Fabulous and versatile - we made burritos and taco salads with the leftovers - DELISH!

  • xlsalbums
    Jan 28, 2018

    This is really good! I'm gonna make it again.

  • millsapm
    Sep 6, 2016

    Very good and easy and the kids loved it. I appreciate having a freezer portion for later, too!

  • kerrynjames
    Feb 4, 2016

    This was okay. It could use more flavor, but it was okay. I ended up dumping the whole portion of meat mix in a 13x9, with chopped tortillas layered in (the baby started to cry and I gave up on rolling!). It worked, but I probably won't make it again.

  • Bammapellerin
    Aug 24, 2015

    This was excellent ! Will definately make again

  • autumn46
    Aug 5, 2015

    I have tried a lot of the recipes, and enjoyed them, but how do you reduce the servings???

  • Kathyjordan
    Apr 15, 2015

    I added some more spice as my family likes it hot. Good recipe with half the cheese.

  • dvhenning
    Mar 5, 2015

    We loved this recipe! Also loved that we had another meal in the freezer!

  • SusanQuinnOfKansas
    Feb 14, 2015

    Incredible! I used half the amount of cream cheese like others had suggested and it was superb! Thanks for sharing.

  • Ellie31773
    Feb 11, 2015

    These are like the good ol' classic enchiladas that I grew up with in the Midwest. I froze them in 3-serving batches so my husband and I could have dinner and I'd have leftovers for lunch the next day. Good deal. I used corn tortillas to avoid the gumminess that comes from letting flour tortillas sit in sauce too long. Next time I make them, I'll crank up the spice level. They're really mild (but so creamy!).