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Healthy Enchilada Skillet

Healthy enchilada skillet with lean ground turkey, black beans, corn, and red enchilada sauce simmered until thick, then finished with melted cheese. One-pan enchilada skillet dinner that’s quick, colorful, and easy for a healthy 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 Use 93% lean if available to keep the skillet lighter.
onion
  • 1 onion Dice so it softens in the same time as the turkey mixture.
garlic
  • 3 garlic cloves Minced for quicker flavor release.
black beans
  • 15 oz black beans Drain well to avoid thinning the sauce.
frozen corn
  • 1 cup frozen corn Thaw first for more even heating.
red enchilada sauce
  • 10 oz red enchilada sauce Choose a reduced-sodium option if you want it even lighter.
diced tomatoes
  • 14.5 oz diced tomatoes Drain so the simmer thickens instead of getting watery.
chili powder
  • 2 tsp chili powder
cumin
  • 1 tsp cumin
smoked paprika
  • 0.5 tsp smoked paprika
salt
  • 0.25 tsp salt Add to taste; start with a pinch and adjust after simmering.
Mexican cheese blend
  • 0.5 cup Mexican cheese blend Use shredded for faster melt.
cilantro
  • 0.25 cup cilantro Chop and add after cooking for fresh flavor.
avocado
  • 1 avocado Slice just before serving.
lime
  • 1 lime Serve with wedges for squeezing over the top.

Equipment

  • 1 cast iron skillet

Method
 

Brown the turkey
  1. Heat a large skillet over medium-high heat and cook the lean ground turkey, breaking it apart, until no longer pink; drain any excess liquid.
  2. Add the diced onion and cook for 3 minutes until soft, then stir in the minced garlic and cook 1 more minute.
Build the enchilada skillet
  1. Stir in the chili powder, cumin, and smoked paprika, coating the turkey and vegetables.
  2. Add the black beans, thawed corn, diced tomatoes, and red enchilada sauce, then stir to combine.
  3. Simmer over medium heat for 8–10 minutes until heated through and the sauce thickens slightly, stirring occasionally.
Melt and serve
  1. Sprinkle the Mexican cheese blend over the top and cover for 2 minutes until melted.
  2. Serve hot, topped with fresh cilantro, sliced avocado, and a squeeze of lime.

Notes

Pro tip: Drain the beans and tomatoes well and simmer long enough for the sauce to thicken—this keeps the skillet from getting watery. Store leftovers in the fridge up to 3 days in a sealed container; reheat in a skillet or microwave until hot. Freezing is not recommended because the cheese and vegetables can change texture. If you want it lower calorie, use reduced-fat Mexican cheese blend and a reduced-sodium enchilada sauce.