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Leftover Turkey, Rice, and Black Bean Bake

Leftover Turkey, Rice, and Black Bean Bake is the perfect use of holiday leftovers. Healthy and delicious flavors make this an easy post-holiday meal.

leftover turkey

Calling this a recipe would be like calling the scribbles my toddler makes “art”. This is more of a loose guideline on how to kick dinner’s butt and use up a bunch of odds and ends from a big holiday meal. No fridge full of leftovers? I got you covered; see the recipe notes.

Can I tell you the best part of making this for dinner? Can I? Please? You use one dish. One. There is no mixing, no sauteing, no nothin’. Just one dish, a cozy blanket of foil, and yah bake it.

I have made this Leftover Turkey, Rice, and Black Bean Bake multiple times and each time the ingredients vary depending on what is in my fridge. I have used cooked turkey after Thanksgiving and even raw chicken breasts that I nestled in the rice. Nestled. Black beans and onions always make an appearance, but the other veggies have been swapped out for various things. This dish is a blank canvas and the contents of your fridge are your oyster. Wait. Scratch that. Mixing metaphors here.

leftover turkey

You know what would be awesome in this dish? Whatever is in your fridge. Boom.

Every few months, I make a huge batch of black beans in my Instant Pot using this recipe. I freeze the beans in mason jars for homemade soups, side dishes, and recipes just like this. Even better, for the price of three cans of organic black beans, I can get over seven pints of homemade.
leftover turkeyI have even contemplated using quinoa in this Leftover Turkey, Rice, and Black Bean Bake. While it would be delicious, I guess I’d have to change the name of it, right? First world problems my friend, first world problems.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

leftover turkey
5 from 3 votes
Leftover Turkey, Rice, and Black Bean Bake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Leftover Turkey, Rice, and Black Bean Bake is the perfect use of holiday leftovers. Healthy and delicious flavors make this an easy post-holiday meal.
Course: Main Course
Servings: 6 people
Author: Sarah
  • 1 cup rice
  • 1/2 onion, chopped
  • 3 stalks celery, chopped
  • 3 cups chopped turkey
  • 1 can black beans, drained
  • 1 cup frozen or fresh corn kernels
  • 2 cups thin salsa or enchiladas sauce
  • 1/2 cup shredded cheese
  • salt and pepper to taste
  1. Preheat the oven to 350 degrees.

  2. Place rice in the bottom of an 8x8 baking dish. Add the onion, celery, turkey, corn, and beans.

  3. Pour the enchiladas sauce over the top of the dish. Use a fork to make sure all the rice is mixed in with the liquid. 

  4. Cover with foil and bake for 50 minutes. Uncover, add the cheese and bake other 5 minutes.

  5. Top with hot sauce, cilantro, sour cream, or your toppings of choice.

Recipe Notes

No leftover turkey? Place raw chicken breasts in the dish and bake for the same amount of time.

Leftover Turkey, Rice, and Black Bean Bake is the perfect use of holiday leftovers. Healthy and delicious flavors make this an easy post-holiday meal.

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11 comments on “Leftover Turkey, Rice, and Black Bean Bake”

  1. Thanks for this recipe. I made it tonight with turkey leftovers, and it’s delicious! Got me out of the leftover rut. It’s a keeper!

  2. I don’t understand how cooked turkey and raw chicken require same cooking time, but I’m ready to give this a go with my leftover turkey. Thanks for sharing,

    • It is the rice that needs the long cooking time, not the meat. If you use cooked meat, it stays juicy (I won’t use the “m” word) because of the sauce. If you use raw chicken it finishes cooking before the rice but doesn’t dry out because of the sauce.

  3. I’ve made it twice because I love it so much! Used rotisseries chicken because I didn’t have turkey.

  4. What a nice compliment of flavors! I’d make it again!

  5. Hi. This was nice the first time I made it and I made another version of it last night. I did about half rice (I had a mixture of white, brown & quinoa) and half chopped and lightly steamed cauliflower to up the veggie content. I added in some Greek yogurt and spices and omitted the celery (cause cooked celery 🙁 and the corn (didn’t have any). And served it with avocado chunks, more Greek yogurt and fresh salsa. Delish. 

    • I love the idea of the Greek yogurt! Did you mix it in or put it on top like sour cream?

      It’s so great when people put their own spin on a recipe. It makes my heart happy.

      • Hi. I mixed some in, to add a creamy element, and let people put it on top too (it always helps tame the spice for my little snowflake ;-). That and black olives are easy ways to get his buy in 🙂

      • It is all in the marketing of dishes with those picky ones, huh? 🙂