Description
This Turkey Enchilada Skillet is a quick and flavorful one-pan meal combining ground turkey, corn tortillas, black beans, and vibrant veggies simmered in rich enchilada sauce. It’s a perfect weeknight dinner packed with Mexican-inspired flavors and easy to customize with your favorite toppings.
Ingredients
Scale
Protein & Protein Base
- 1 lb ground turkey
Vegetables & Tortillas
- 4 corn tortillas, cut into 1 inch slices
- 1 red bell pepper, chopped
- 3/4 cup frozen corn (NOT sweet corn)
- 1/2 cup chopped white onion
- 1 15 oz can black beans, rinsed
- 1 4 oz can diced green chilis
Sauces & Seasonings
- 1 15 oz can red enchilada sauce
- 1 tbsp avocado oil
- 1 tsp cumin
- Salt, to taste
- Pepper, to taste
Cheese & Toppings
- 1/2 cup shredded Mexican blend cheese
- To taste: 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, breaking the turkey into crumbles, until browned and cooked through. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper and onion. Sauté until the vegetables are tender and translucent, about 5 minutes. Then add rinsed black beans, diced green chilis, red enchilada sauce, frozen corn, and the cooked ground turkey back into the skillet. Stir well to combine.
- Simmer with Tortillas and Cheese: Bring the mixture to a boil, then reduce heat to a simmer. Stir in corn tortilla slices and shredded Mexican blend cheese. Let everything heat together until the cheese melts and the mixture is bubbly.
- Serve: Divide the turkey enchilada skillet into bowls or plates. Top with preferred garnishes such as fresh cilantro, olives, crumbled queso fresco, sliced avocado, and a dollop of sour cream for added flavor and creaminess.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if desired.
- For a spicier dish, add some chopped jalapeños or a pinch of cayenne pepper when sautéing the vegetables.
- Use gluten-free corn tortillas to keep this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- To make it vegetarian, omit the turkey and add extra beans or diced tofu instead.
