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Healthy Enchilada Skillet

Healthy enchilada skillet with lean ground turkey, black beans, and corn simmered in red enchilada sauce, finished with melted reduced-fat cheddar. Tortilla strips soften right in the pan for a no-rolling, one-skillet weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

lean ground turkey
  • 1 lb lean ground turkey
yellow onion, diced
  • 1 yellow onion, diced
garlic, minced
  • 2 clove garlic, minced
red bell pepper, diced
  • 1 red bell pepper, diced
black beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
corn kernels
  • 1 cup corn kernels
red enchilada sauce
  • 1.5 cup red enchilada sauce
corn tortillas, cut into strips
  • 6 corn tortillas, cut into strips
shredded reduced-fat cheddar cheese
  • 1 cup shredded reduced-fat cheddar cheese
cumin
  • 0.5 tsp cumin
chili powder
  • 0.5 tsp chili powder
fresh cilantro, sliced
  • 1 fresh cilantro, sliced
sliced avocado
  • 1 sliced avocado
lime wedges
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Cook the turkey
  1. Heat a large skillet over medium-high heat and cook the lean ground turkey, breaking it apart, until browned, about 5–6 minutes. You should see no pink remaining and lightly browned bits on the bottom.
Soften the vegetables
  1. Add the yellow onion, garlic, and red bell pepper, and cook for 3–4 minutes, until softened. Stir until the onion turns translucent and the pepper looks slightly tender.
Build the enchilada filling
  1. Stir in the black beans, corn, cumin, and chili powder. Mix until the spices look evenly distributed and the beans and corn are coated.
  2. Pour in the red enchilada sauce and stir to combine, then fold in the corn tortillas strips. Make sure most strips are submerged in the sauce.
Simmer and thicken
  1. Simmer for 5 minutes, until the tortillas soften and the sauce thickens slightly. Look for a gentle bubbling simmer and a thicker, clingy sauce.
Melt the cheese and finish
  1. Sprinkle the shredded reduced-fat cheddar cheese evenly over the top, then cover and cook for 2–3 minutes until melted. The cheese should look fully melted and lightly bubbly at the edges.
  2. Top with fresh cilantro, sliced avocado, and lime wedges before serving. Finish with a squeeze of lime right before the first bite.

Notes

For best texture, cut the corn tortillas into thin strips so they soften evenly during the 5-minute simmer. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of water if needed. Freezing is not recommended because tortilla strips can become soft and lose texture. For a lighter option, use reduced-sodium enchilada sauce and swap half the cheese for a lower-fat shredded option.