Ground turkey & bean enchiladas are a filling and satisfying meal.
I plan a Mexican-inspired meal every week. We love enchiladas, fajitas, and tacos. These bold, spicy flavors are even great for breakfast.
Enchiladas are always an easy meal, but this recipe is really quick and easy. By using canned sauce and refried beans, the recipes come together in no time.
Elements
Ground Turkey: We use regular ground turkey in this recipe. Use regular or lean turkey. You could also use ground chicken.
Chili Powder, Cumin, Cayenne Pepper: These bold spices give the turkey lots of flavor. Cayenne powder is quite spicy, so add to taste.
Enchilada Sauce: Canned enchilada sauce keeps this recipe quick and easy. Canned sauces are often available in different spice levels.
Corn Tortillas: Corn tortillas are the more authentic choice for enchiladas. I use both corn and flour tortillas; it just depends on what I have on hand.
Refried Beans: Canned refried beans are used. I use a fat-free variety.
Shredded Mexican Cheese: I like the convenience of a bag of shredded cheese. Any version of Mexican cheese or a cheddar blend will work great.
Preparation
Preheat your oven.
Add your ground turkey to a skillet along with the spices. Cook the meat, stirring occasionally, until the ground turkey is cooked through.
Next, you will want to decide how to prep the corn tortillas. The easiest is to microwave the shells for 15 minutes to soften them. This makes them pliable and less likely to break when assembling the enchiladas. If you prefer your shells with a little crunch, heat them on a griddle or in a skillet for a few minutes. I thought they turned out great either way.
Time to assemble your enchiladas. Spread each tortilla with refried beans, the turkey mixture, and cheese. Place each enchilada side by side in an 8×8 pan with a thin layer of the enchilada sauce spread across the bottom of the pan. Pour over the remaining sauce and sprinkle with the remaining cheese.
Bake until the cheese is melted and the sauce is bubbly.
I like to serve ground turkey and bean enchiladas with avocado slices, cilantro, and simple roasted vegetables.
Ground Turkey and Bean Enchiladas
Ingredients
- ½ pound ground turkey
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp cayenne pepper or to taste
- 1 cup enchilada sauce
- 4 corn tortillas *see note
- 1 cup refried beans
- 1 cup Mexican cheese shredded
Instructions
- Preheat the oven to 400° F.
- Add the ground turkey to a small skillet and sprinkle with chili powder, cumin, and cayenne powder. Use a spatula to break up the meat. Cook, stirring occasionally until the turkey is cooked through.
- Pour ½ cup of enchilada sauce into the bottom of an 8×8 baking dish. Spread the sauce across the bottom of the dish. Reserve the remaining ½ cup of sauce.
- To build each enchilada, lay a tortilla flat and spread several spoonfuls of refried beans in a line down the center. Top the beans with turkey meat and shredded cheese. Fold the edges over the filing and place the folded side down into the baking pan. Repeat with the remaining ingredients to form 4 enchiladas.
- Pour the remaining can of enchilada sauce over the top of the enchiladas and top with the remaining ½ cup of shredded cheddar. Bake for 25 minutes until the sauce is bubbling and the cheese is melted.