Healthy Enchilada Skillet
This healthy enchilada skillet is a one-pan wonder packed with lean protein, fiber-rich black beans, and colorful veggies. It’s topped with creamy yogurt, fresh cilantro, and zesty lime for a family-friendly, comforting dinner that’s quick, easy, and full of bold Mexican-inspired flavors.
Ingrédients
- 1 tablespoon olive oil
- 1 pound 450g lean ground turkey (or chicken/beef)
- 1 small onion diced
- 1 red bell pepper diced
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 can 14 oz/400g diced tomatoes (or fire-roasted)
- 1 can 10 oz/300g enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese or Mexican blend
- 1/4 cup plain Greek yogurt for topping
- Fresh cilantro chopped (for garnish)
- 1 avocado sliced (optional)
- Lime wedges for serving
- Warm tortillas for serving
Instructions
Cook the turkey:
- Heat olive oil in a large cast-iron skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add ground turkey, breaking it up with a spoon, and cook until browned, about 5–7 minutes.
Add veggies and spices:
- Stir in the diced bell pepper, black beans, corn, diced tomatoes, and enchilada sauce. Sprinkle in chili powder, cumin, paprika, salt, and pepper. Mix well to combine.
Simmer the skillet:
- Reduce heat to low, cover, and let the mixture simmer for 10 minutes to allow the flavors to meld.
Top with cheese:
- Remove the lid, sprinkle the shredded cheese evenly over the skillet, and cover again for 2–3 minutes until the cheese is melted.
Garnish and serve:
- Remove from heat and top with dollops of Greek yogurt, fresh cilantro, and avocado slices (if using). Serve with lime wedges and warm tortillas on the side.