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Enchilada skillet: One-pan healthy dinner with turkey, black beans & quick broil Pinterest recipe pin

Healthy Enchilada Skillet with Turkey, Black Beans, and Veggies

One-pan enchilada-inspired skillet that layers lean ground turkey, black beans, corn, and a measured enchilada sauce, finished with a quick broil for melty cheese and reliable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced (about 1 cup)
  • 2 medium bell peppers diced (about 1 1/2 cups), divided
  • 2 cloves garlic minced
  • 1 1/2 pounds lean ground turkey
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt or to taste
  • 1 15- ounce can black beans drained and rinsed
  • 1 12- ounce can corn drained
  • 1 cup enchilada sauce red
  • 1/2 cup crushed tomatoes
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro for garnish
  • 2 green onions thinly sliced, for garnish
  • 1 lime cut into wedges, for serving
Optional
  • 1 avocado sliced (optional)
  • Greek yogurt or sour cream for serving (optional)

Equipment

  • 1 12-inch ovenproof skillet (cast-iron recommended)
  • 1 Measuring cups and spoons

Method
 

Prepare the vegetables and cans
  1. Drain and rinse the black beans and drain the corn; dice the onion and bell peppers and mince the garlic.
Brown the aromatics and meat
  1. Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat, add the diced onion and bell peppers with a pinch of salt and cook 4 minutes until softened, add the garlic and cook 30 seconds, then add the ground turkey and brown until no pink remains, about 6–8 minutes; drain any excess fat if needed.
Build the sauce and simmer
  1. Stir chili powder, cumin, smoked paprika, and black pepper into the meat, toast spices 30 seconds, then add beans, corn, 1 cup enchilada sauce and 1/2 cup crushed tomatoes; reduce heat to medium-low and simmer uncovered 6–8 minutes until slightly thickened, taste and add up to 1 teaspoon kosher salt if necessary.
Finish and broil
  1. Preheat broiler to high, sprinkle 1 cup shredded Monterey Jack evenly over the skillet and broil 2–3 minutes until cheese bubbles and develops small golden spots, watching closely; if you don't broil, cover and melt cheese over low heat for 3–5 minutes.
  2. Let the skillet rest 5 minutes, garnish with cilantro and green onions, squeeze lime over the top, and serve with rice, tortillas, or salad.

Notes

Use a 12-inch ovenproof skillet for easy broiling; if you only have a sauté pan, transfer to a 9×13-inch baking dish before broiling. Reduce sauce if the mixture is too watery by simmering uncovered a few minutes. Leftovers refrigerate up to 4 days or freeze up to 3 months (without fresh garnishes).