Leftover Turkey has never tasted so good! Here’s a simple tasty recipe for Turkey Enchiladas with Black Beans – a fast and easy dinner that can be made with rotisserie chicken too! Vegetarian? Roasted cubes of sweet potatoes make a delicious substitute!
Simple Mexican spices and easy assembly make this meal quick and easy. With only 20 minutes of hands on time, the oven does the rest of the work. Vegetarian? Roasted cubes of sweet potatoes make a delicious substitute!
Again, feel free to adapt the enchiladas, making some vegetarian using roasted sweet potatoes, or even making some vegan. Up to you. Here I’ve added cheese to Brian’s while leaving mine without.
Roll them up and place over enchilada sauce. Then smother with the rest of the sauce.
For this recipe, feel free to use store bought enchilada sauce ( and after all the Thanksgiving day cooking, this is perfectly justified – I like Trader Joe’s Brand) or try my 2 minute Enchilada Sauce made in the blender.
Free free to add melty cheese to the top and garnish with fresh sliced jalapeño, scallions, and cilantro.
Brian loves his with a dollop of sour cream. Your call.
Turkey Enchiladas with Black Beans – a fast and easy dinner that can be made with roasted sweet potatoes or rotisserie chicken too!
Enjoy your weekend friends!!Print
Turkey Enchiladas with Black Beans ( vegan adaptable)
Leftover Turkey has never tasted so good! Here’s a simple tasty recipe for Turkey Enchiladas with Black Beans – a fast and easy dinner that can be made with roasted sweet potatoes or rotisserie chicken too! Vegan adaptable!
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 6 1x
- Category: main
- Cuisine: mexican
- 2 cups of shredded turkey (packed) 8-10 ounces (or sub 2 1/2 cups cubed, roasted sweet potatoes)
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic powder
- 1/4 teaspoon salt, more to taste
- optional additions – chipotle, sauteed onions and garlic, canned green chilies, cilantro
- 2 cups shredded jack cheese ( optional- see notes)
- 12–15 ounce bottle of enchilada sauce (or make 2 Minute Enchilada Sauce)
- 8 x six inch tortillas
Garnish: cilantro, scallions, jalapeno slices, sour cream
Preheat oven to 400F
In a medium bowl, mix shredded turkey ( or roasted sweet potatoes) with the black beans and spices and salt. Taste, adding more salt if you want (and any optional, additional ingredients)
Toast or warm tortillas ( over a gas flame, or toaster oven, or in the oven on the rack) until pliable.
Pour enough Enchilada sauce to lightly coat the bottom of a 9 x 13 inch baking dish, about 1 cup.
Divide the filling among the tortillas, adding half the cheese ( saving the other half for the top). Roll them up and place seam side down in the baking dish.
Brush with remaining cup of Enchilada Sauce and Sprinkle with optional Cheese.
Bake covered for 20 minutes, then uncover for the last 5-10.
Garnish with fresh cilantro, scallions, jalapeño, avocado, and or sour cream.
Keep this vegan by using roasted sweet potatoes and leaving the cheese off, adding avocado as a garnish. This vegan Chipotle Mayo would be good too!