Turkey and Bean Enchiladas

Yield: 6 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 14.0g
  • Saturated fat: 7.2g
  • Protein: 25.1g
  • Carbohydrate: 33.0g
  • Cholesterol: 58mg
  • Iron: 1.8mg
  • Sodium: 828mg
  • Calories from fat: 35%
  • Fiber: 5.7g
  • Calcium: 291mg


  • Cooking spray
  • 3/4 pound ground turkey breast
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup salsa
  • 1/4 teaspoon salt
  • 1 1/2 cups (6 ounces) pre-shredded reduced-fat Mexican blend cheese, divided
  • 1 (10-ounce) can enchilada sauce, divided
  • 1 2 (6-inch) corn tortillas
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped green onions
  • 6 tablespoons fat-free sour cream
  • 6 tablespoons salsa


  1. Preheat oven to 375°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey and next 3 ingredients; cook until browned, stirring to crumble. Stir in beans, salsa, and salt; cook 1 minute. Stir in 1/2 cup cheese and 1/4 cup enchilada sauce.
  3. Pour remaining enchilada sauce into a shallow dish. Dip tortillas, 1 at a time, into sauce. Spoon about 1/3 cup meat mixture onto 1 side of each tortilla; roll up tightly, and place in a baking dish coated with cooking spray. Bake, covered, at 375° for 25 minutes. Top with 1 cup cheese, and bake, uncovered, an additional 5 minutes or until cheese melts. Sprinkle with cilantro and green onions. Serve with sour cream and salsa.
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