Enchilada Skillet

This easy and healthy take on a Mexican classic is a perfect warm and comforting meal. Using only one pot, it's a great way to get loads of flavor with little work or clean up! 

• 1 Tbsp olive oil 

• ½ of a white onion, chopped

• 1 lb. ground turkey

• 1 can black beans

• Spices: salt, pepper, garlic powder, cumin, paprika

• 2 zucchini, chopped

• 2 bell pepper, chopped

• 1 can red enchilada sauce

• 1 cup shredded Mexican cheese, divided

• 2-3 flour tortillas cut into 1” strips 

• 4 Tbsp Greek yogurt, divided  

• 1 Avocado, divided 

1. In a large, oven-safe pot over medium heat add oil and diced onion. Allow to cook for 5 minutes until onions become a bit translucent. Stir occasionally so onions don’t stick to the bottom of the pot. 

2. Add the package of ground turkey to the pot and use the flat edge of the spatula to separate the meat. Stir it about, flipping the meat onto both sides until browned. 

3. Drain and rinse a can of black beans, adding them to the pot. 

4. Sprinkle spices generously into the mixture. 

5. Add chopped zucchini and bell pepper, and stir allowing them to heat through. 

6. Add 1 can or jar of red enchilada sauce and stir. 

7. Allow pot to simmer on the stove for 30 minutes. 

8. While simmering place 2-3 soft tortillas on top of each other and slice them into 1” strips. 

9. Add a ½ cup of shredded Mexican cheese and tortilla strips to the pot. Stir until fully mixed and heated throughout. 

10. Sprinkle the remainder of the shredded cheese evenly over the top and place the pot in the oven uncovered to broil for 5 minutes. 

11. Scoop evenly into 4 meal prep containers. Place a 1 Tbsp dollop of Greek yogurt on each as well as a quarter of the diced avocado. 

12. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.