Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican

Enjoying These Easy Enchiladas


Now that I’ve made homemade enchiladas, the filling and flavor combinations are endless. These Turkey, Spinach, & Black Bean Enchiladas are hearty, bursting with flavor, and easy to make. I’d consider these enchiladas to be a “lightened up” version since they’re full of lean animal and plant-based protein, use corn tortillas, and you make your own enchilada sauce from scratch in under 5 minutes. Full disclosure: Ted bought a large bunch of cilantro and we’re were purposefully trying to use it up. This recipe is very cilantro heavy since 1). it adds a burst of flavor quite effortlessly; and 2). waste not. If you’re not a cilantro fan, don’t worry! Just omit cilantro, but it do add a flavor like no other.

Ingredients (serves 4-6 with 2 enchiladas).

For the Enchilada Sauce:

  • 1 can (15 oz) diced tomatoes, undrained
  • 2 garlic cloves
  • 1/4 onion
  • 1/2 c water
  • 2 T chili powder
  • 1 T cumin
  • 1 t smoked paprika
  • 1/2 t salt
  • 1/4 t garlic powder
  • 1 t oregano
  • 1/8 t cayenne (optional)
  • 1 T diced green chilies, undrained (save the rest of the 4 oz can for the next step)

For the Enchiladas:

  • 1 garlic clove, minced
  • 16 oz lean ground turkey
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 c chopped cilantro, divided
  • 2 T from 4 oz can diced green chilies ^^ see above; you’ll still have some leftover
  • 2 c chopped spinach
  • 10-12 6-inch corn tortillas (depends on pan size)
  • 1 c shredded cheese
  • 4-6 T nonfat Greek yogurt (optional)


  1. Preheat oven to 400°F. Grease 9×13 baking pan if needed.
  2. In a blender, combine all ingredients for enchilada sauce and blend until smooth. Season to taste if needed. It should yield just over 2 c of sauce.
  3. Lightly coat bottom of baking pan with enchilada sauce, using about 3/4 c. Set aside.
  4. In a cast iron skillet, brown turkey with the minced garlic. Once cooked, stir in all of black beans, 2 T chiles, all of spinach, and 1 c of cilantro. Add about half of enchilada sauce and mix well.
  5. Using a heaping 1/2 c, scoop meat and veggies into tortilla, spread filling vertically as you wrap and place seam side down in the baking pan with sauce. Repeat until all tortillas are used.
  6. Spoon 3/4 c enchilada sauce over rolled tortillas. Sprinkle with cheese and remaining cilantro.
    • Note: we had about 1/2 c leftover filling, 1/4 to 1/2 c of sauce leftover, and saved a couple tablespoons os cilantro to top when finished.
  7. Bake for 18-22 min until cheese is melted and just beginning to brown. Cool for about 5 min before serving.
  8. Serve two enchiladas with extra sauce, more cilantro, and Greek yogurt (or sour cream), both optional.
  9. Enjoy!

Adapted from Pinch of Yum‘s “5 Minute Blender Enchilada Sauce” & inspired by The Kitchn‘s “Chicken Enchiladas.”

Nutrition for 1 serving (2 enchiladas based on a total of 10).
388 calories  •  11.1 g fat (26%)  •  42.6 g carbs (44%)  •  28.4 g protein (30%)  •  6.6 g fiber  •  8.1 g sugar  •  590 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.



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