I live for mexican food especially enchiladas. I can easily eat mexican for every single meal, every day of the week. Added bonus, the majority of mexican is gluten-free. I don’t know what I would have done if having celiac disease would have meant living without foods like enchiladas.

While I was reading The Gluten-Free Cheat Sheet  one of the recipes in it was for spinach enchiladas. They sounded delicious but I’m more on the carnivorous side and needed to include meat. While I was at it I added in black beans for the extra protein every fit showgirl needs. 

If you are trying to keep these gluten-free be sure that if you use store-bought enchilada sauce you double-check it. A lot of premade sauces are not gluten-free so make sure and read that label! I used store-bought this round to save on time but you can always opt to make you’re own home-made enchilada sauce as well. This Gal Cooks has a great one on her site that I recommend.

Turkey Black Bean and Spinach Enchiladas

Speaking of gluten-free. I’m currently in Minnesota for the Minneapolis Burlesque festival and the gluten-free food options are out of control. Here I thought New York had great options but um…. I stand corrected. I’ve managed to find two amazing places to eat at within a day of being here that walking distance of where I’m staying!

Don’t worry I plan on writing all about my trip, my workouts and all the great food I’ve been eating.

I do love to eat. Even more, I love a meal that makes so much food I can survive off it for the week. Which is exactly what happened with these enchiladas. They are so good though, I had to hold myself back from eating half the dish in the first sitting. It was a real problem.  

urkey Black Bean and Spinach Enchiladas
If you are vegetarian, you can easily leave the turkey out and I’m willing to be these will still be delicious. You’ll have to let me know though because odds are I’ll never make these sans meat. 

Turkey Black Bean & Spinach Enchiladas
Serves 5
Quick and easy protein packed enchiladas for when you need that Mexican fix!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 1 tablespoon olive oil
  2. 1/2 onion diced
  3. 2 cloves of garlic minced
  4. 1/2 lb of ground turkey
  5. 1 10oz package frozen spinach, thawed and drained
  6. 1 can no salt added black beans
  7. 3/4 cup of ricotta cheese
  8. 1 cup fat free plain greek yogurt
  9. 2 cups shredded Monterey Jack cheese
  10. 11 corn tortillas
  11. 1 can of gluten free enchilada sauce or homemade sauce
  1. Pre-heat oven to 400 degrees
  2. Warm olive oil in skillet add diced onion and garlic and sauté and until soft.
  3. Add in ground turkey and cook through and drain
  4. Add frozen spinach and black beans to turkey and heat for 3-4 minutes
  5. Remove from heat and in large bowl mix with ricotta cheese, yogurt and 1 cup of monterey jack
  6. Heat tortillas one at time in microwave or over low heat on stove
  7. Fill each tortilla with mixture with approx 1/4 cup of turkey, black bean, spinach and cheese filling
  8. Roll tortillas tightly and place each seam down in 9x13 baking dish, pour enchilada sauce over tortillas and top with remain cup of shredded cheese
  9. Place in oven and bake for 25 minutes or until cheese is bubbling and slightly brown on edges
  10. Allow to cool and Enjoy!
Adapted from Gluten Free Cheat Sheet by Amy Peveteaux
Adapted from Gluten Free Cheat Sheet by Amy Peveteaux
FitShowgirl http://www.fitshowgirl.com/