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Description
A quick and healthy enchilada skillet packed with protein and vegetables. Perfect for a weeknight dinner.
Ingredients
- 1 lb ground turkey or chicken
- 1 bell pepper, diced
- 1 small onion, diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 can diced tomatoes
- 1 can enchilada sauce
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup shredded cheese
- Fresh cilantro, chopped (optional)
Instructions
- Heat a large skillet over medium heat. Cook the ground turkey or chicken until browned.
- Add the bell pepper and onion. Cook until softened, about 5 minutes.
- Stir in the black beans, corn, diced tomatoes, enchilada sauce, and spices. Simmer for 10 minutes.
- Sprinkle shredded cheese on top. Cover and let it melt for 2 minutes.
- Garnish with fresh cilantro if desired. Serve hot.
Notes
- Use lean ground turkey for a lower-fat option.
- Swap beans for extra vegetables if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican