Description
This Turkey Enchilada Skillet recipe is a quick and flavorful one-pan meal combining ground turkey, black beans, tortillas, and a zesty enchilada sauce for a hearty Mexican-inspired dish. Ready in 20 minutes, it’s perfect for busy weeknights and packed with wholesome ingredients and vibrant toppings.
Ingredients
Scale
Main Ingredients
- 1 lb ground turkey
- 4 corn tortillas, cut into 1 inch slices
- 1 15 oz can black beans, rinsed
- 1 15 oz can red enchilada sauce
- 1 4 oz can diced green chilis
- 1 red bell pepper, chopped
- 3/4 cup frozen corn (NOT sweet corn)
- 1/2 cup chopped white onion
- 1/2 cup shredded Mexican blend cheese
- 1 tbsp avocado oil
- 1 tsp cumin
To Taste / Garnishes
- Salt
- Black pepper
- Cilantro
- Olives
- Queso fresco
- Avocado
- Sour cream
Instructions
- Cook Ground Turkey: Heat avocado oil in a skillet over medium heat. Add ground turkey along with cumin, salt, and pepper. Cook until the turkey is browned and crumbled, about 5-7 minutes. Remove the cooked turkey from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper and white onion. Sauté until the vegetables soften and become tender, approximately 3-4 minutes.
- Add Beans, Chiles, and Sauce: To the sautéed vegetables, add rinsed black beans, diced green chiles, red enchilada sauce, frozen corn, and the cooked ground turkey. Stir well to combine everything evenly.
- Simmer Mixture: Bring the skillet contents to a boil, then reduce heat to a simmer. Let it cook gently for about 5 minutes to meld the flavors together.
- Incorporate Tortillas and Cheese: Mix in the tortilla slices and sprinkle the shredded Mexican blend cheese over the top. Heat the skillet mixture until the cheese has melted and the tortillas have softened, roughly 3-4 minutes more.
- Serve and Garnish: Spoon the skillet mixture into bowls and garnish with your choice of cilantro, olives, queso fresco, avocado slices, and a dollop of sour cream for added flavor and texture.
Notes
- Use fresh corn instead of sweet corn if preferred, but the recipe works best with standard frozen corn for texture.
- The tortillas can be substituted with whole wheat for a slightly healthier option.
- Adjust the spiciness by choosing mild or hot enchilada sauce based on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it vegetarian, substitute the ground turkey with crumbled tofu or extra beans.
