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
Reviews
Fabulous and versatile - we made burritos and taco salads with the leftovers - DELISH!
This is really good! I'm gonna make it again.
Very good and easy and the kids loved it. I appreciate having a freezer portion for later, too!
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.
This was excellent ! Will definately make again
I have tried a lot of the recipes, and enjoyed them, but how do you reduce the servings???
I added some more spice as my family likes it hot. Good recipe with half the cheese.
We loved this recipe! Also loved that we had another meal in the freezer!
Incredible! I used half the amount of cream cheese like others had suggested and it was superb! Thanks for sharing.
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!).