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Healthy Enchilada Skillet

Healthy enchilada skillet with seasoned ground turkey, black beans, corn, and red enchilada sauce, simmered until thick and spoonable. Topped with melted cheese and fresh cilantro for a quick one-pan enchilada-style Mexican dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Lean ground turkey
  • 1 lb lean ground turkey Choose lean (around 93% or higher) to keep it lower calorie.
Aromatics
  • 1 medium onion, diced
  • 3 clove garlic cloves, minced
Vegetables & beans
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn, thawed
  • 1 can (14.5 oz) diced tomatoes, drained
Enchilada sauce & seasonings
  • 1 can (10 oz) red enchilada sauce
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • salt to taste Add gradually to avoid over-salting.
Toppings
  • 0.5 cup Mexican cheese blend Use a blend that melts well (shredded works best).
  • 1 cilantro for serving
  • 1 avocado for serving
  • 1 lime for serving Serve as wedges or squeeze over the top.

Equipment

  • 1 cast iron skillet

Method
 

Brown the turkey
  1. Cook the lean ground turkey in a large cast iron skillet over medium-high heat, breaking it apart, until no longer pink, then drain any excess liquid.
  2. Add the diced onion and cook for 3 minutes until soft, then add the minced garlic and cook 1 more minute.
Simmer the enchilada filling
  1. Stir in the chili powder, cumin, and smoked paprika, then add the black beans, corn, diced tomatoes, and red enchilada sauce.
  2. Stir everything together and simmer for 8–10 minutes, until the mixture is heated through and the sauce thickens slightly.
Melt and serve
  1. Sprinkle the Mexican cheese blend over the top and cover for 2 minutes until melted.
  2. Serve with fresh cilantro, sliced avocado, and a squeeze of lime.

Notes

For the thickest, spoonable skillet, simmer uncovered for the last 2–3 minutes if it looks watery. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in a skillet or microwave until hot. Freezing is not recommended because beans and tomatoes can change texture. For a lighter option, use reduced-fat Mexican cheese blend while keeping the same seasonings.