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Enchiladas in a baking dish next to a small bowl of sour cream.
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5 from 2 votes

Turkey Black Bean Enchilada Bake

This Turkey Black Bean Enchilada Bake has a creamy, flavorful filling of lean ground turkey, black beans, corn, and diced tomatoes that is rolled in tortillas and topped with enchilada sauce and cheese. The recipe makes enough to feed a crowd or pop one dish in the freezer for an easy dinner when you need it!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mexican, Tex Mex
Servings: 10
Calories: 383kcal


For the Easy Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 3 tablespoons flour
  • 1 cup low-sodium beef broth
  • 15 ounce can red enchilada sauce (use Hatch brand if you can find it)
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • fresh ground black pepper to taste

For the Enchiladas:

  • 1 pound lean ground turkey
  • ½ cup chopped onion
  • 1 tablespoon Homemade Taco Seasoning Mix or store-bought
  • 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn no need to thaw
  • 14.5 ounce can fire-roasted diced tomatoes
  • 4 ounce can diced green chiles
  • 4 ounces less fat cream cheese (Neufchatel) cubed
  • 2 cups shredded sharp cheddar cheese divided
  • 2 cups shredded Monterey Jack cheese divided
  • a few healthy shakes of your favorite hot sauce we love Choluha Chipotle flavor
  • 10 burrito size (10-inch) flour tortillas, at room temperature or softened slightly in microwave
  • Optional toppings: minced cilantro, sour cream, diced tomato, avocado, sliced black olives, thinly sliced green onion


For the Enchilada Sauce:

  • Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the beef broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.

For the Enchiladas:

  • Preheat oven to 375 degrees F. Coat two 13- x -9-inch baking dishes with non-stick cooking spray.
  • Coat a large skillet with non-stick cooking spray and cook turkey, onion, and taco seasoning over medium heat for 5 or 6 minutes, or until turkey is no longer pink and onion is tender. Stir in beans, corn, tomatoes, and diced green chiles. Add cream cheese and 1/2 cup each of the shredded cheddar and Jack cheese and stir until melted. Add a few healthy shakes of your favorite hot sauce and stir to combine. Remove from heat.
  • Place ½ cup turkey mixture down the center of each tortilla. Tuck edges of tortilla in and slightly over the filling and roll up. Place in the two prepared baking dishes, seam side down. Top with enchilada sauce and sprinkle with remaining shredded cheese.
  • Cover dishes with foil and bake for 20 minutes or until heated through. Remove foil and bake an additional 5 minutes.
  • Serve with your toppings of choice.



If you'd like to save time you can substitute two (15 ounce) cans of enchilada sauce for the Easy Enchilada Sauce.
Baking Tip: Spray the underside of the foil with non-stick cooking spray before covering the casserole dishes so the cheese won't stick to the foil while baking.
Make-Ahead/Freezer Instructions: Top casseroles with sauce but do not top with cheese. Allow unbaked casseroles to cool completely, cover tightly with foil, and freeze. To use, allow to partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Top with cheese and bake casseroles as directed, increasing time to 20-25 minutes or until heated through.


Calories: 383kcal | Carbohydrates: 20g | Protein: 29g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 1143mg | Potassium: 440mg | Fiber: 4g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 8.5mg | Calcium: 499mg | Iron: 2.5mg