Craving a satisfying, from-scratch pan of saucy, cheesy goodness? I roll lean ground turkey with black beans and warm spices, tuck everything into soft tortillas, and bake until the edges bubble and the cheese melts into a golden blanket. It’s my lighter, high-protein take on classic enchiladas that still hits every cozy, comfort-food note.

Why You’ll Love This Recipe

I keep the ingredients simple and weeknight-friendly, lean into pantry staples, and still deliver big, crowd-pleasing flavor. I can prep the filling in one skillet, assemble quickly, and get dinner on the table without a sink full of dishes. I also love that this pan reheats well for lunches and the spice level is easy to dial up or down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling

• 1 pound ground turkey

• 1 can (15 ounces) black beans, drained and rinsed

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14.5 ounces) diced tomatoes, drained

• 1 can (4 ounces) green chilies

• 1 tablespoon olive oil

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

For assembling and baking

• 8 medium tortillas (flour or corn)

• 1 can (10 ounces) red or green enchilada sauce

• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Fresh cilantro, for garnish

• Lime wedges, for serving

Directions

Step 1: Prepare the filling

I warm the oil in a large skillet over medium heat, soften the onion (about 3 minutes), stir in the garlic for 30 seconds, then brown the turkey while breaking it up. I season with chili powder, cumin, smoked paprika, salt, and pepper, then fold in the black beans, drained tomatoes, and green chilies and let everything simmer for about 5 minutes.

Step 2: Assemble

I heat the oven to 375°F (190°C). I spread 1/4 cup enchilada sauce in a 9×13-inch baking dish. I fill each tortilla with the turkey mixture, roll it up, and place it seam-side down. I pour the remaining sauce over the top and blanket with cheese.

Step 3: Bake

I cover the pan with foil and bake 20 minutes, then uncover and bake 5 minutes more until the cheese is melted and bubbly. I finish with cilantro and serve with lime wedges.

Servings and timing

I plan for 5 servings. I set aside 15 minutes for prep, 25 minutes for baking, and about 40 minutes total from start to finish.

Variations

• I turn up the heat with diced jalapeños or a spicier enchilada sauce.

• I swap the turkey for ground chicken or shredded rotisserie chicken when that’s what I have.

• I make it dairy-free with plant-based cheese or by skipping the cheese and adding creamy avocado at the table.

• I go whole-grain with whole-wheat tortillas, or keep it gluten-free with corn tortillas.

• I bulk up the veggies by stirring in sautéed bell peppers, zucchini, or corn to the filling.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I cover and bake at 350°F (175°C) until hot (about 15–20 minutes) or warm individual portions in the microwave in 30-second blasts. For longer storage, I wrap the assembled, unbaked enchiladas snugly in foil and freeze for up to 3 months; when I cook from frozen, I bake at 375°F for about 30–35 minutes until heated through.

FAQs

Can I make these enchiladas ahead?

I assemble the pan, cover, and refrigerate up to 24 hours before baking so dinner is basically done when I need it.

What cheese melts best?

I reach for a Mexican blend, cheddar, or Monterey Jack because they melt smoothly and brown beautifully.

Do I need to fry the tortillas first?

I don’t fry them; I simply warm tortillas in a dry skillet so they’re pliable and less likely to crack when rolling.

Can I use corn instead of flour tortillas?

I can use either; corn brings a classic flavor and is naturally gluten-free, while flour stays softer and is easier to roll.

How do I keep the enchiladas from getting soggy?

I drain the tomatoes well, don’t over-sauce the bottom of the dish, and bake covered just until hot before finishing uncovered to melt and color the cheese.

Conclusion

I love how these ground turkey and black bean enchiladas strike the perfect balance of lean protein, hearty beans, and melty cheese—with just the right amount of spice. I lean on pantry staples, pull everything together fast, and end up with a comforting bake that feeds everyone tonight and makes stellar leftovers tomorrow.