Black Bean Turkey Enchiladas Recipes

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TURKEY AND BLACK BEAN ENCHILADAS



Turkey and Black Bean Enchiladas image

Hearty and satisfying, these slimmed-down enchiladas with whole-wheat tortillas have a moist and delicious filling you'll love. Sarah Burleson - Spruce Pine, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 cans (15 ounces each) black beans, rinsed and drained, divided
1 pound lean ground turkey
1 medium green pepper, chopped
1 small onion, chopped
1 can (15 ounces) enchilada sauce, divided
1 cup shredded reduced-fat Mexican cheese blend, divided
8 whole wheat tortillas (8 inches), warmed

Steps:

  • Preheat oven to 425°. In a small bowl, mash 1 can black beans; set aside. In a large nonstick skillet, cook the turkey, pepper and onion over medium heat until meat is no longer pink; drain. Add the mashed beans, remaining beans, half of the enchilada sauce and 1/2 cup cheese; heat through., Place 2/3 cupfuls of bean mixture down the center of each tortilla. Roll up and place, seam side down, in two 11x7-in. baking dishes coated with cooking spray. , Pour remaining enchilada sauce over the top; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 363 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 808mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 7g fiber), Protein 24g protein.

BLACK BEAN AND TURKEY ENCHILADAS



Black Bean and Turkey Enchiladas image

Yield 8

Number Of Ingredients 10

1 pound lean ground turkey
1 (15.25 ounce) can black beans (rinsed and drained)
1 (1 ounce) package low-sodium taco seasoning mix
8 whole wheat flour tortillas
2 cups red enchilada sauce
2 cups shredded Mexican blend cheese
1/2 cup sour cream - optional topping
2 tomatoes (diced) - optional topping
1/4 onion (diced) - optional topping
1 cup shredded lettuce - optional topping

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a large skillet over medium-high heat.
  • Spray skillet with nonstick cooking spray.
  • Add the ground turkey and cook until no longer pink.
  • Stir in washed and drained black beans and cook until heated through.
  • Add the taco seasoning and mix until well combined.
  • Place about 1/2 cup of the mixture down the center of the tortilla.
  • Roll up the tortilla and place in a a sprayed 9x13-inch baking pan.
  • Pour enchilada sauce evenly over the enchiladas.
  • Sprinkle cheese over the enchiladas.
  • Bake for 20 minutes, or until cheese is melted and tortillas turn golden brown.
  • Add optional toppings before serving as desired.
  • Nutrition information does not include optional toppings.

Nutrition Facts : Servingsize 1 serving, Calories 5752 kcal, Fat 225 g, SaturatedFat 108 g, Cholesterol 633 mg, Sodium 14455 mg, Carbohydrate 653 g, Sugar 17 g, Protein 285 mg

TURKEY AND BLACK BEAN ENCHILADAS



Turkey and Black Bean Enchiladas image

Provided by Gina

Categories     Dinner

Number Of Ingredients 20

1 lb extra lean ground turkey
15.5 can black beans (drained)
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
2 cloves garlic
1/4 cup chopped onion
1/4 cup chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
salt
8 6-inch low carb whole wheat flour tortillas (La Tortilla Factory)
1 cup reduced fat shredded Mexican cheese (I used Weight Watchers)
nonstick cooking spray
2 garlic cloves (minced)
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

Steps:

  • In a medium saucepan, spray cooking spray and sauté garlic.
  • Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
  • Bring to a boil.
  • Reduce the heat to low and simmer for 5-10 minutes.
  • Set aside until ready to use.
  • In a large skillet brown the turkey and season with salt.
  • When the turkey is browned, add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder.
  • Mix well and simmer on low, covered for 20 minutes.
  • Remove lid and simmer an additional 5-10 minutes to reduce the liquid.
  • Preheat oven to 400 degrees.
  • Spray a 13 by 9-inch glass baking dish with non-stick spray.
  • Put 1/2 cup turkey mixture into each tortilla and roll it.
  • Place on baking dish seam side down.
  • Top with enchilada sauce and cheese.
  • Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
  • Top with low fat sour cream, cilantro or scallions if you wish. (Extra points)

Nutrition Facts : ServingSize 1 enchilada, Calories 278.7 kcal, Carbohydrate 35.6 g, Protein 27 g, Fat 8.7 g, Fiber 15.1 g

TURKEY BLACK BEAN ENCHILADAS



Turkey Black Bean Enchiladas image

Do you have leftover cooked turkey in your refrigerator? These turkey enchiladas are a great way to put leftovers to use. Make a quick sauce, then add black beans, jack cheese, and loads of toppings!

Provided by Elise Bauer

Categories     Dinner     Casserole     Casserole     Enchiladas     TexMex     Turkey     Turkey Leftovers

Time 1h5m

Yield 8

Number Of Ingredients 30

Enchilada sauce:
7 tablespoons chile powder (note that chile powders vary in strength, you may want to start with less and add more to taste)
2 teaspoons ground cumin
1 teaspoon crushed dried oregano
1 teaspoon garlic powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon sugar
2 teaspoons salt (less if using salted stock)
1/4 cup flour
2 tablespoon extra virgin olive oil
2 cups turkey or chicken stock
Enchilada filling:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 to 2 jalapeño chili peppers (1 for mild, 2 or more for spicy), seeded, minced
3 cups cooked turkey meat, chopped
1 (15-ounce) can black beans, rinsed and drained, or 2 cups homemade black beans
8 ounces Monterey Jack cheese, grated (2 cups)
1/4 cup chopped fresh cilantro
2 tablespoons lemon or lime juice
1 to 2 teaspoons salt, or more to taste
8 to 16 flour tortillas, depending on size and thickness
Garnishes:
Chopped red onion
Chopped avocado
Chopped fresh cilantro
Sour cream or crema fresca
Iceberg lettuce, thinly sliced and sprinkled with salt and vinegar

Steps:

  • Prepare the filling: Heat olive oil in a sauté pan over medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3 to 4 minutes. Add the garlic and cook a minute more. Remove from heat. Place onion mixture in a medium mixing bowl. Mix in the cooked turkey meat, the beans, 1 cup of the grated cheese, 1/4 cup of chopped cilantro, 2 tablespoons lemon or lime juice, and 1/2 a cup of the enchilada sauce. Add 1 to 2 teaspoons of salt, or more to taste. Set aside.
  • Sprinkle with lime juice, serve with garnishes: Sprinkle with a little more lime or lemon juice before serving. Serve with chopped red onion, chopped avocados, fresh cilantro, sour cream or crema fresca, and thinly sliced iceberg lettuce that has been dressed with vinegar and salt (no oil).

Nutrition Facts : Calories 828 kcal, Carbohydrate 103 g, Cholesterol 78 mg, Fiber 12 g, Protein 41 g, SaturatedFat 10 g, Sodium 2476 mg, Sugar 3 g, Fat 28 g, ServingSize Serves 6, UnsaturatedFat 0 g

BLACK BEAN TURKEY ENCHILADAS



Black Bean Turkey Enchiladas image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 14 servings.

Number Of Ingredients 16

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

Steps:

  • 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 : Calories 343 calories, Fat 13g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 795mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

TURKEY ENCHILADAS



Turkey Enchiladas image

These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.

Provided by Marta Sanchez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 6

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small bowl, combine the cheese, onion, and black olives.
  • In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
  • Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
  • Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g

LEFTOVER CHICKEN/TURKEY ENCHILADAS WITH BLACK BEANS



Leftover Chicken/Turkey Enchiladas With Black Beans image

I love enchiladas and what better way to use up some of the Holiday chicken or turkey. Make the enchiladas as hot or as mild as you like. I like to prepare the enchilads early in the day put them in the fridge, take out 1/2 hour before baking. I like my veggies crunchy so I do not prefry the ingredients but if you wish fry the veggie in a bit of oil until softened. You may use lite chesse and low fat sour cream. Sub with 2% cottage cheese for the sour cream if you wish. Nice to have a green salad along side

Provided by Bergy

Categories     < 60 Mins

Time 50m

Yield 4 Enciladas, 4 serving(s)

Number Of Ingredients 12

1/2 cup sweet onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
2 garlic cloves, minced
1 1/2 cups cooked chicken, chopped
1 1/2 cups salsa, hot
3/4 teaspoon cumin
1 1/2 cups mozzarella cheese, shredded
1 cup sour cream
4 whole wheat tortillas or 4 flour tortillas
19 ounces black beans, Drained and rinsed

Steps:

  • Mix together the onion, peppers, garlic, cumin and chicken/turkey.
  • Lay out the tortillas flat & open.
  • Distribute the mixed vegggies evenly down the center of the four tortillas .
  • Place a couple of tbsp of the salsa over the veggies.
  • Add a tbsp or so of the cheese.
  • Fold the sides of each tortilla over so they overlap and place folded side down in a casserole large enough to hold all four tortillas and the black beans.
  • Place the tortillas side by side in a lightly greased casserole leaving room around the edges for the black beans.
  • Place the black beans around the edges of the casserole (around the tortillas).
  • Pour the remaing Salsa over the tortillas and the beans, cover the edges so they do not get dry.
  • Sprinkle the remaining cheese over all.
  • Add the sour cream.
  • Cover with foil and bake for 20 minutes in a 375 oven.
  • Remove foil and let the chesse get golden.
  • Serve nice and HOT.

Nutrition Facts : Calories 651.9, Fat 28.2, SaturatedFat 13.7, Cholesterol 102.5, Sodium 1393.8, Carbohydrate 62.7, Fiber 11.3, Sugar 7.5, Protein 39.1

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