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)
- Preheat oven to 400°F. Grease 9×13 baking pan if needed.
- 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.
- Lightly coat bottom of baking pan with enchilada sauce, using about 3/4 c. Set aside.
- 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.
- 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.
- 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.
- Bake for 18-22 min until cheese is melted and just beginning to brown. Cool for about 5 min before serving.
- Serve two enchiladas with extra sauce, more cilantro, and Greek yogurt (or sour cream), both optional.
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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