Description
A quick and healthy one-pan enchilada dish packed with vegetables and lean protein.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 1 zucchini, chopped
- 1 pound ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic; cook until softened, about 3 minutes.
- Stir in bell pepper and zucchini; cook for another 5 minutes.
- Add ground turkey and cook until browned, breaking it apart with a spoon.
- Mix in black beans, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
- Simmer for 10-15 minutes until flavors combine and vegetables are tender.
- Sprinkle shredded cheese on top and cover until melted.
- Garnish with fresh cilantro and serve hot.
Notes
For a vegetarian version, substitute ground turkey with extra beans or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 28g
- Protein: 25g