Leftover Turkey Stacked Enchiladas with Sweet Potato, Black Beans and Spinach

These enchiladas completely transform your leftovers into something new and delicious! Shredded turkey meat, whole wheat tortillas and a homemade sauce come together in no time for a delicious Mexican-inspired meal.

Serves: 8Prep: 30 minutesCook: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 2 teaspoons olive oil, divided
  • 3⁄4 cup diced onion, divided
  • 2 cloves garlic, minced, divided
  • 6 ounces tomato paste
  • 18 ounces water, plus 1 Tbsp., divided
  • 1 tablespoon chili powder
  • 2 teaspoons salt, divided
  • 2 teaspoons apple cider vinegar
  • 1 1⁄2 teaspoons dried oregano
  • 1 cup diced sweet potato
  • 1 can (14 oz.) black beans, rinsed and drained
  • 10 ounces frozen spinach, thawed and squeezed of all liquids
  • 1 1⁄2 teaspoons cumin
  • 3 cups shredded turkey
  • 9 fajita-sized whole-wheat tortillas
  • 2 1⁄2 cups shredded Mexican cheese
  • Sour cream, sliced green onion and sliced black olives, for garnish


  • Preheat the oven to 350°F. Grease an 8”x12” baking dish.
  • Cut the tortillas to fit into the baking dish.
  • Heat a medium saucepan to medium heat. Add 1 teaspoon olive oil, ¼ cup onion and 1 garlic clove. Sauté for 1 minute. Add tomato paste, 18 ounces of water, chili powder, ½ teaspoon salt, vinegar and oregano. Whisk to combine. Bring to a boil and reduce to a simmer. Cook for 5-6 minutes. Set aside.
  • Heat a large nonstick skillet to medium heat. Add the remaining olive oil, onion, garlic and sweet potato. Cook for 2-3 minutes until the onion is translucent. Add the remaining water and cover. Let the potatoes and onions cook for another 2-3 minutes until the sweet potatoes are mostly softened. They'll finish cooking in the oven. Add the black beans, spinach, cumin and turkey. Toss to combine and cook another 1-2 minutes until flavors have melded together and the mixture is hot. Remove from the heat.
  • Spoon ¼ cup of sauce in the bottom of the pan. Cover with tortillas. Spread half the enchilada filling over the top, followed by ⅓ of the remaining sauce. Cover with ⅓ of the cheese. Repeat once more. Press down after each layer.
  • For the final layer, cover with tortillas, spread with the remaining sauce and sprinkle with cheese.
  • Cover with foil and bake for 25-30 minutes or until the cheese is melted and the enchiladas are hot throughout. Serve with sour cream, green onions and black olives.