Description
This Healthy Enchilada Skillet is a delicious one-pan meal that’s packed with lean ground turkey, veggies, and flavorful spices, topped with cheese, cilantro, and a squeeze of lime. A gluten-free and wholesome dinner option that’s easy to make and perfect for any night of the week.
Ingredients
Scale
For the Skillet:
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 zucchini (diced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can fire-roasted diced tomatoes (with juices)
- 1 cup frozen corn kernels
- 1 cup red enchilada sauce
- ½ cup shredded Mexican cheese blend
- ¼ cup chopped fresh cilantro
- juice of 1 lime
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and garlic and sauté for 2–3 minutes until softened. Stir in the red bell pepper and zucchini and cook for another 5 minutes.
- Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper, stirring to coat the vegetables and meat evenly. Add the black beans, diced tomatoes, corn, and enchilada sauce. Stir to combine and bring the mixture to a simmer.
- Reduce heat to low and cook for 5–7 minutes until the vegetables are tender and the flavors have melded. Sprinkle the shredded cheese on top and cover the skillet for 2–3 minutes, or until the cheese melts.
- Remove from heat and garnish with chopped cilantro and a squeeze of lime juice before serving.
Notes
- Serve over brown rice, cauliflower rice, or with tortilla chips.
- Swap ground turkey for ground chicken or a plant-based meat alternative for a vegetarian version.
- For extra spice, add diced jalapeños or a dash of hot sauce.
Nutrition
- Serving Size: 1¼ cups
- Calories: 320
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 60 mg
