Turkey Black Bean Enchilada Bake


1 pound lean ground turkey

1/2 cup chopped onion

1 tablespoon taco seasoning homemade or store-bought

15 ounce can black beans, rinsed and drained

1 cup frozen corn no need to thaw

14 1/2 ounce can fire-roasted diced tomatoes

4 ounce can diced green chiles

4 ounces reduced-fat Neufchatel cream cheese, cubed

2 cups shredded sharp cheddar cheese divided

2 cups shredded Monterey Jack cheese divided

10 burrito size (10″) 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


Preheat oven to 375 degrees F. Coat two 13″ x 9″ 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 1/2 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.

Adapted from Taste of Home

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