Bean and Turkey Enchiladas
Updated on August 5, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Try this mouthwatering enchilada recipe with a twist – pinto beans and turkey. It’s easy to make and sure to impress!
I was in the mood for some enchiladas and decided to experiment a little bit and use pinto beans instead of refried beans to go with my turkey enchilada filling.
When I told my wife I was going to use pinto beans she didn’t know what to expect. Told her to trust the Chef! Ultimately, she thought they were delicious and asked me to make them again for her.
Like most enchilada recipes, this one is very forgiving and perfect for amateur cooks. It’s also very flexible as you can swap out most of the ingredients to your liking.
For example, you can use some lean ground beef instead of ground turkey or some diced jalapeños instead of the diced green chilies. You can also use your favorite cheese as a topping!
The big question when it comes to enchiladas is do you use Corn or Flour tortillas. Personally I like flour tortillas when making enchiladas but if you prefer corn, by all means go for it. Just remember, regardless of which you choose, make sure to soften them a bit before filling and rolling them.
Tips
- Soften the tortillas before rolling the enchiladas. This will make them more pliable and easier to roll. It will also prevent the tortillas from cracking or splitting open which will mess up your enchiladas.
How to Soften Tortillas
When the time comes to soften up your tortillas, you have a few options. You can wrap the tortillas in foil and bake them for 10 minutes at 350°F. You can also put them in a non-stick pan to heat both sides of the tortilla (this is how I usually do it), heat them over an open flame, or if you must, wrap them in a damp paper towel and microwave them for about 30 seconds.
Equipment Needed
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
Gather your Ingredients
You will need the following ingredients to make this Bean and Turkey Enchiladas recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Lean Ground Turkey – you can also use ground beef if you prefer
- Yellow Onion – sweet onion or white onions are good substitutes
- Chili Powder & Ground Cumin – to season the ground meat
- Pinto Beans – make sure to rinse and drain the bean before using
- Green Chilies – use whatever heat level you prefer
- Sour Cream – I like to use Dairy brand (no affiliation) but you can use whatever brand you prefer
- Garlic Powder – to add a little flavor to the sour cream
- Flour Tortillas – you can also use corn tortillas if you prefer. Just warm them up first
- Green Enchilada Sauce – the green sauce pairs very well with the green chilies
- Mexican Blend Cheese – or you can use whatever type of cheese you want. Just make sure it is a good melting cheese
How to Make Bean and Turkey Enchiladas
- Preheat the oven to 350°F. Lightly grease a 9 x 13 baking dish. Set aside.
- In a large skillet, cook the ground turkey and onion until cooked through. Drain off any excess fat.
- Stir in the chili powder and the cumin into the meat mixture, and cook for 1 minute.
- Stir in the pinto beans and green chilies into the meat mixture and set aside.
- In a small bowl, stir together sour cream and garlic powder. Set aside.
- Spread 1 cup of the enchilada sauce in the bottom of the baking dish.
- Add a couple of tablespoons of the sour cream mixture down the middle of each tortilla.
- Spoon about 1/2 cup of the meat mixture over the sour cream.
- Roll up the tortillas like a cigar. Place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce on top of the enchiladas and sprinkle with the cheese.
- Bake for approximately 20 minutes or until the sauce is bubbly and the cheese has melted.
Printable Recipe Card
Bean and Turkey Enchiladas
Equipment
Ingredients
- 1 lb Lean Ground Turkey
- 1 Cup Yellow Onion, diced
- 1 ½ Tsp Chili Powder
- ¾ Tsp Ground Cumin
- 30 oz Pinto Beans, rinsed & drained
- 8 oz Green Chilies, diced & undrained
- 1 ½ Cups Sour Cream
- ½ Tsp Garlic Powder
- 8 Flour Tortillas
- 20 oz Green Enchilada Sauce
- 1 Cup Mexican Blend Cheese, shredded
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13 baking dish. Set aside.
- In a large skillet, cook the ground turkey and onion until cooked through. Drain off any excess fat.
- Stir in the chili powder and the cumin into the meat mixture, cook for 1 minute.
- Stir in the pinto beans and green chilies into the meat mixture and set aside.
- In a small bowl, stir together sour cream and garlic powder. Set aside.
- Spread 1 cup of the enchilada sauce in the bottom of the baking dish.
- Add a couple of tablespoons of the sour cream mixture down the middle of each tortilla.
- Spoon about 1/2 cup of the meat mixture over the sour cream.
- Roll up the tortillas like a cigar. Place them seam side down in the prepared baking dish.
- Pour the remaining enchilada sauce on top of the enchiladas and sprinkle with the cheese.
- Bake for approximately 20 minutes or until the sauce is bubbly and the cheese has melted.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.