Turkey and Black Bean Enchiladas

Phil and I were at a Mexican restaurant called Salsa 17 and I had fajitas, which they served with black beans instead of the traditional re-fried beans. Ever since I had those fajitas I fell in love with black beans. I want to put them in every Mexican dish I make...and I pretty much do. I like a lot of different kinds of beans but I think black beans are my favorite. So naturally I put them in my enchiladas as well.

Enchiladas are a staple in our house as we make them I would say at least 2 to 3 times a month.....and always with black beans. I also like to make enchiladas with whole wheat tortillas. I started making them with whole wheat tortillas to try to make it healthier and I ended up liking them better that way. It doesn't get much better then enchilada night at our house!

Turkey and Black Bean Enchiladas
Adapted from the Taste of Home

6-8 Whole wheat tortillas
1 15.5oz can black beans,, drained and rinsed
1 28oz can enchilada sauce
2 cups shredded cheddar cheese
1 pound ground turkey

Preheat oven to 350 degrees.

Brown ground turkey in a skillet over medium heat.

In a sauce pan heat up black beans over low heat.

Meanwhile in a 9 x 13 casserole dish pour enough enchilada sauce to cover the bottom of the dish.

Once turkey is browned assemble the enchiladas. In each tortilla fill with ground turkey, beans and a little cheese. Roll up and place in casserole seam side down. Continue until all enchiladas are made. Pour remaining sauce over enchiladas.

Bake for 15 minutes. After 15 minutes top enchiladas with remaining cheese and bake another 5 minutes.

Print Recipe