Turkey & Black Bean Enchilada Skillet
Servings:*
4 servingsIngredients
- 2 tablespoons olive oil
- ½ red onion, diced
- 1 pound ground turkey
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 15 ounces diced tomatoes with green chiles
- 20 ounces enchilada sauce
- 15 ounces canned black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 8 corn tortillas, cut into 1-inch pieces
- 1 cup shredded cheddar cheese
- Chopped green onions and sour cream or plain Greek yogurt, for serving
Directions
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In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes until the onions start to soften.
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Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks.
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Add the chili powder, cumin, garlic powder and salt and stir well to combine.
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Add the diced tomatoes, enchilada sauce, black beans, corn and tortillas and mix well to combine.
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Bring the mixture to a light simmer, sprinkle with cheese, stir and cook for another 5 minutes, or until the tortillas soften and the cheese melts.*
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Serve topped with green onions and sour cream or plain Greek yogurt. Enjoy!
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*Note: if you cook this in an oven-proof skillet, you can also broil the cheese on top.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.