Turkey and Black Bean Enchiladas #SundaySupper

by Anne Papina on November 18, 2012

Turkey & Black Bean Enchiladas

In just a few short days, we’ll be stuffed to the gills and unable to even look at another bite of food. I know; I’ve been there. Many times, in fact. One of the great joys of Thanksgiving (besides the time spent with family and friends) is the food, especially the leftovers. This week’s #SundaySupper is all about making the most of your Thanksgiving leftovers, with dozens of recipes below ranging from breakfasts to desserts, and everything in between. My contribution makes good use of that leftover turkey.

You see, in our family, the stuffing rarely makes it to day two, thanks to all night fridge raids. The mashed potatoes are a close second to disappear. Starchy sides go fast around here. Then there’s the turkey. Lots of turkey, oh-so-good in simple sandwiches of white bread, mayo, fresh cranberry sauce, and nothing else. Sure, I could graze on that for days, but eventually most of us want something that doesn’t have the same flavor profile as the Thanksgiving leftovers. That’s where these enchiladas come in.

This is a completely new meal and one we enjoy here year round. Most often I make these enchiladas using one of those rotisserie chickens from the deli. But once I tried them with leftover turkey, there was no turning back. I imagine even leftover pork roast could be subbed in. Did you bake some sweet potatoes? Those could be chopped up and tossed in as well. The content of the filling is really up to you. Sometimes I add chopped onion, today I didn’t … they’re slightly different every time and always a crowd pleaser.

Saveur’s Mexican Rice makes a perfect side, and for refried beans, try this: In a non-stick skillet, add one can S&W Pinquitos (with juice) and one can pinto beans drained. Heat over medium high heat, and mash with a potato masher, cooking until there’s no more liquid. Garnish with some crumbled Queso Fresco, and viola, easy homemade, fat-free refried beans.

Are you hungry? Let’s begin.

enchilada ingredients

Why, yes, that IS a can of Las Palmas enchilada sauce … we’re going semi-homemade here today!  Also note, I used La Tortilla Factory’s hand-made style tortillas as they’re thicker and hold up better than the thinner variety.

enchilada ingredients

The ingredients can be tossed together in no  particular order.  Usually I start with the turkey in a large bowl, then squeeze the lime juice over that and toss, then add the beans, the garlic, the pepper and cilantro.

enchilada ingredients in bowl

Then mix in the 1/2 cup cheese with a little salt and pepper.

enchilada assembly line

Before assembling,  heat the tortillas for about a minute in the microwave (wrap in a damp paper towel).  Spread about a half cup of sauce on the bottom of a 9×13 glass baking dish.

enchilada assembly

On each tortilla, spread on a small amount of the sauce with a spoon (literally just to moisten). Cupping the tortilla in your hand (see above), spoon about 1/3 cup filling into the tortilla, fold both sides over, and place seam side down in the dish.

enchilada assembly

Lining them up neatly in the dish, you should be able to easily fit one dozen.

Turkey & Black Bean Enchiladas

Once the dish is full, pour the remaining sauce over the top, then sprinkle with the remaining cup of shredded cheddar.

Turkey & Black Bean Enchiladas

Bake at 350F for about 30 minutes or until golden and bubbly.

Turkey & Black Bean Enchiladas


5.0 from 2 reviews
Turkey and Black Bean Enchiladas
Prep time
Cook time
Total time
These enchiladas make great use of your leftover Thanksgiving turkey and are a perfect any time meal.
Recipe type: Main
Cuisine: Mexican
Serves: 6-8
  • 3 cups chopped cooked turkey (or chicken)
  • 1 can (14.5 oz) black beans, rinsed and drained
  • 1 clove garlic crushed/pressed
  • ¼ cup chopped cilantro
  • ½ jalapeno pepper, finely chopped
  • Juice from one lime
  • ½ cup shredded cheddar cheese
  • Salt and Pepper to taste
  • 1 can (28 oz) green chile enchilada sauce
  • 12 corn tortillas
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 350F.
  2. In a large bowl, mix together turkey, beans, garlic, cilantro, pepper, lime juice, and ½ cup cheese. Salt & Pepper to taste.
  3. Spread about ½ cup enchilada sauce on the bottom of a 9x13 glass baking dish.
  4. Wrap the tortillas in a damp paper towel, and microwave for about one minute.
  5. To assemble the enchiladas, cup a tortilla in one hand, spread a small amount of sauce on the tortilla just to moisten. Spoon in ⅓ cup filling mixture, fold the sides over, then place seam side down in the baking dish.
  6. Repeat with each of the remaining tortillas.
  7. Pour remaining sauce evenly over the enchiladas, then top with the remaining shredded cheddar cheese.
  8. Bake for 30 minutes or until hot and bubbly.


Need more ideas for your Thanksgiving leftovers? Check out the line-up below!

Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

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