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Turkey & Black Bean Enchilada SkilletTurkey & Black Bean Enchilada Skillet

Turkey & Black Bean Enchilada Skillet

This Turkey Black Bean Enchilada Skillet is the solution to all of those nights when you think, “What the heck am I going to make tonight?!” Not only does it come together super quickly, it’s also truly a family-pleaser.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Turkey & Black Bean Enchilada Skillet
Turkey & Black Bean Enchilada Skillet
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
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
FOR SERVING: Chopped green onions and sour cream or plain Greek yogurt, for serving
sour cream or plain yogurt
Directions
  1. 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.
  2. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks.
  3. Add the chili powder, cumin, garlic powder and salt and stir well to combine.
  4. Add the diced tomatoes, enchilada sauce, black beans, corn and tortillas and mix well to combine.
  5. 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.*
  6. Serve topped with green onions and sour cream or plain Greek yogurt. Enjoy!
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Directions

  1. 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.
  2. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks.
  3. Add the chili powder, cumin, garlic powder and salt and stir well to combine.
  4. Add the diced tomatoes, enchilada sauce, black beans, corn and tortillas and mix well to combine.
  5. 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.*
  6. Serve topped with green onions and sour cream or plain Greek yogurt. Enjoy!