Turkey and Black Bean Enchilada Skillet
Ground turkey, black beans and torn corn tortillas simmer in enchilada sauce under melted cheese. Everything cooks in one skillet, and leftovers reheat well for lunch.
- Total
- 35 min
- 10 prep · 25 cook
- Serves
- 4
- Scale it below
- Calories
- 684
- kcal per serving
- Protein
- 47g
- per serving
Ingredients
12 ingredientsContains dairy and gluten. Always check labels.
Nutrition per serving
Estimated684 kcal
- Protein
- 47 g
- Carbs
- 54 g
- Fat
- 31 g
- Fiber
- 9 g
Method
7 steps 10 min prep · 25 min cookPrep
-
Step 1. Set the Tortilla aside while you start the skillet.
Cook
-
Step 2. Heat Olive Oil in a large, deep skillet over medium heat. Add Onion and Bell Pepper and cook, stirring, until softened, about 5 minutes.
-
Step 3. Add Ground Turkey and Salt. Cook over medium-high heat, breaking up the meat, until no pink remains, about 7 minutes.
-
Step 4. Stir in Garlic and Cumin and cook until fragrant, about 1 minute.
-
Step 5. Stir in Enchilada Sauce, Black Beans and Tortilla. Reduce the heat to medium-low and simmer, stirring occasionally, until the tortillas soften and the sauce thickens, about 7 minutes.
-
Step 6. Scatter Monterey Jack Cheese over the skillet. Cover and cook over low heat until melted, about 3 minutes.
Finish & serve
-
Step 7. Remove from the heat and sprinkle with Cilantro, if using. Spoon into bowls.
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Good to know
Ground turkey is safely cooked when it reaches 165°F on an instant-read thermometer.
Swap it
Use pinto beans in place of black beans if that's what you have.
Leftovers
Refrigerate leftovers for up to 3 days and reheat until steaming, adding a splash of water if needed.
Plan it, and the grocery list follows.
Add this dinner to the plan or to Up next, and 9 of its 12 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.
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DINNER 4 · ADDED Turkey and Black Bean Enchilada Skillet
- Bell Pepper1
- Garlic2 cloves
- Onion1
- Ground Turkey1¼ lb
- Monterey Jack Cheese4 oz
- Tortillas6
- Black Beans1
- Enchilada Sauce2 cups
- Cumin1 tsp
Olive oil and salt count as in stock. Amounts follow your servings.