This turkey and bean enchilada recipe is an easy way to use any leftover cooked turkey meat, but ground turkey will also work as a substitute. Adding beans to this recipe adds additional fiber and protein, which means you'll feel fuller, and longer. This recipe can substitute black beans as an option if you don't have pinto beans available. The specialists in our Bariatric Surgery Program recommend this recipe for the post-bariatric surgery diet, but anyone looking for healthy meal options can enjoy turkey bean enchiladas. 

This healthy take on turkey bean enchilada can substitute with ground turkey and black beans. 


6 medium scallions, white and green parts chopped
2 cups cooked skinless, white turkey meat, cubed
15 ounces canned pinto beans, drained and rinsed
1 cup canned enchilada sauce or taco sauce, divided
4 medium-sized fat-free or low-carb tortillas
½ cup shredded reduced fat Mexican cheese


  1. Preheat oven to 350 degrees.
  2. Combine scallions, turkey, beans, and ½ cup enchilada or taco sauce.
  3. Fill each tortilla with ¼ of turkey-bean mixture. Fold in sides, top and bottom of tortilla to completely enclose filling.
  4. Place tortillas seam side down in a 9x13 inch baking dish.
  5. Pour remaining ½ cup of sauce over top of enchiladas and top with cheese.
  6. Cover pan and bake until heated through and cheese is hot and bubbly (about 20 minutes)

Calories: 175
Fat: 3 grams
Protein: 14 grams
Carbohydrate: 19 grams
Cholesterol: 27 mg
Sodium: 815 mg
Sugar: 3 grams

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