Turkey Enchilada Skillet

Turkey Enchilada Skillet

A fun, simple spin on traditional burrito bowl plus it’s a one pan meal! This is a super easy weeknight meal the whole family will love. I personally omitted the tortillas and cheese to keep it gluten and dairy free but you could certainly include them or use gluten and dairy free brands.

serves 4

INGREDIENTS

• 1 lb organic ground turkey or chicken

• 4 corn tortillas cut into 1 inch slices (optional)

• 1 15 oz can black beans, rinsed

• 1 15 oz can red enchilada sauce*

• 1 4 oz can diced green chilis (optional)

• 1 red bell pepper, chopped

• ¾ cup frozen corn (NOT sweet corn)

• ½ cup chopped white onion

• ½ cup shredded Mexican blend cheese (optional)

• 1 tbs avocado oil

• 1 tsp cumin

• salt and pepper to taste

  Optional Garnishes

• cilantro

• olives

• queso fresco

• avocado

• sour cream

• enchilada sauces can be filled with all kinds of junk and sugars so do your best to find a quality brand. I like the Siete Foods, 365 by Whole Foods, or O Organic brands. Verde sauce will work just as good here (in fact I prefer the verde flavors) and if all else fails, just use a jar of salsa.

INSTRUCTIONS

• Add avocado oil to a heated skillet along with ground turkey, cumin, salt and pepper. Cook ground turkey until no longer pink, breaking into crumbles. Remove from heat and set aside.

• Add bell pepper and onion and sauté for about 3 minutes until vegetables start to get tender. Add in beans, diced chiles, enchilada sauce, corn and cooked ground turkey back to skillet. Cover and bring to a a boil.

• Reduce heat to a simmer and, if using, mix in sliced tortillas. Add shredded cheese (optional) and continue to heat on low until cheese melts.

• Add to 4 bowls and top with garnishes of your choice!

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.