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This Turkey Bean Enchilada recipe is a great way to make a healthy dinner that has a little variety for your family. I love mexican food as you probably have figured out if you are a regular here on Detours in Life. I make all kinds of different varieties and when I have a lot of ground turkey in the freezer, I begin making mexican food with it and it winds up tasting great and it is healthy for you! You can make this even healthier by using CarbBalance flour tortillas from Mission to keep the carbs lower. Otherwise, use regular flour tortillas.

This recipe makes a lot! I normally can make an entire pan of enchiladas and have enough sauce and filling to put in the freezer for another dinner or quick lunch later on. You can use a can of enchilada sauce from the store for this recipe or you can use the recipe that I use to make enchilada sauce without chemicals! You can find that recipe here. It really is super easy to make your own enchilada sauce. I will double the recipe to get enough sauce for two meals.

I start off by browning my turkey in a skillet. Once it is cooked, I add in the beans, scallions, and enchilada sauce and let that combine. I then reduce the heat to the lowest setting while I am making the enchiladas.

Warm your flour tortillas in the microwave for about 20 seconds to make them easier to roll. Place about 1 to 1 1/2 tbsp of the mixture on the tortilla and I like to add a little bit of mexican style cheese. Roll tightly and place seam side down in a casserole dish.

Top the enchiladas with the sauce and cheese. Cover with foil and bake at 350˚ for approximately 20 minutes.

Turkey & Bean Enchiladas

6 medium scallions, white and light green parts
1 16oz can pinto beans, drained/rinsed
4 medium flour tortillas ( I use smaller tortillas to get more, usually 10 per pan)
1 lb ground turkey
1 cup enchilada sauce
1/2 cup shredded mexican blend cheese

1. Preheat oven to 350˚

2. Brown turkey in a pan until done.

3. Combine the turkey, beans, scallions, and 1/2 cup enchilada sauce.

4. Fill each tortilla with filling. Do not overfill!

5. Place in a 9 x 13 casserole dish.

6. Pour remaining enchilada sauce over the enchiladas. I also sprinkle more cheese on top.

7. Cover and bake for 20 minutes.