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Healthy Enchilada Skillet

Healthy enchilada skillet made in one pan with seasoned ground turkey, black beans, corn, and red enchilada sauce. Simmered until thick, then finished by melting cheese on top and serving with cilantro, avocado, and lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lean ground turkey
  • 1 lb lean ground turkey
Vegetables
  • 1 medium onion, diced
  • 3 garlic cloves, minced
Canned and frozen fillings
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn, thawed
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes, drained
Seasonings
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • salt to taste
Toppings
  • 0.5 cup Mexican cheese blend
  • cilantro
  • avocado
  • lime

Equipment

  • 1 cast iron skillet

Method
 

Cook the turkey and aromatics
  1. Heat a large skillet over medium-high heat and cook the ground turkey, breaking it apart, until no longer pink, 8–10 minutes; drain any excess liquid.
  2. Add the diced onion and cook until soft, about 3 minutes.
  3. Stir in the minced garlic and cook for 1 minute.
Simmer enchilada filling
  1. Stir in chili powder, cumin, and smoked paprika, then add black beans, corn, diced tomatoes, and red enchilada sauce.
  2. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until heated through and the sauce thickens slightly.
Melt cheese and serve
  1. Sprinkle the Mexican cheese blend over the top and cover the skillet for 2 minutes until melted.
  2. Serve topped with fresh cilantro, sliced avocado, and a squeeze of lime.

Notes

For the thickest sauce, simmer with the skillet uncovered for the last 3–5 minutes. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because the beans and tomatoes can soften after thawing. For a lower-carb option, use a no-sugar-added enchilada sauce and serve with extra avocado instead of additional corn.