Turkey Enchilada Skillet With Black Beans & Corn – A Weeknight Favorite

This turkey enchilada skillet brings big flavor with minimal fuss. It’s hearty, colorful, and loaded with pantry staples that taste like a celebration. Think tender ground turkey, saucy enchilada goodness, melty cheese, and pops of sweet corn and creamy black beans.

Everything cooks in one skillet, so cleanup stays easy. Serve it straight from the pan with your favorite toppings, and dinner’s done.

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Turkey Enchilada Skillet With Black Beans & Corn - A Weeknight Favorite

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 to 1.25 pounds lean ground turkey (93% or 85%)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, fresh, or canned and drained)
• 1 (10–15-ounce) can red enchilada sauce (mild or medium)
• 1/2 cup low-sodium chicken broth (or water)
• 6 small corn tortillas, cut into bite-size strips
• 1 to 1.5 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, sour cream or Greek yogurt, sliced jalapeño, chopped green onion, hot sauce

Instructions

• Warm the pan: Heat the olive oil in a large, deep skillet over medium heat. Choose a pan that can hold everything comfortably.
• Cook the aromatics: Add the onion and bell pepper. Sauté 4–5 minutes, stirring occasionally, until softened.Add the garlic and cook 30 seconds until fragrant.
• Brown the turkey: Add the ground turkey, breaking it up with a spatula. Cook 5–7 minutes until browned and no longer pink. If there’s excess moisture, let it cook off for a minute.
• Season it well: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.Toast the spices for 30 seconds to wake them up.
• Add the beans and corn: Stir in black beans and corn. Mix to distribute evenly.
• Make it saucy: Pour in the enchilada sauce and chicken broth. Stir to combine and bring to a gentle simmer.
• Add tortilla strips: Fold in the tortilla pieces.They’ll soften and thicken the sauce slightly, giving that classic enchilada texture.
• Simmer: Reduce heat to medium-low and cook 5–7 minutes, stirring occasionally, until the tortillas are tender and the mixture is saucy but not soupy. Adjust with a splash more broth if needed.
• Cheese time: Sprinkle the shredded cheese over the skillet. Cover and let it melt for 2–3 minutes.If your skillet is oven-safe, you can broil briefly for a bubbly top.
• Finish and serve: Squeeze in the lime juice and sprinkle with cilantro. Taste and adjust salt, then serve hot with your favorite toppings.

What Makes This Special

This dish packs the comfort of enchiladas without the rolling, stuffing, or baking. It’s a one-pan meal that still delivers that classic, saucy, cheesy vibe.

The corn adds sweetness, the black beans bring richness and heft, and the turkey keeps it light but satisfying. You’ll love how flexible it is. You can swap ingredients based on what’s in your pantry, and the toppings let each person customize their bowl.

Plus, it reheats well, so leftovers are a win.

What You’ll Need

• 1 tablespoon olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 to 1.25 pounds lean ground turkey (93% or 85%)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional but great)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen, fresh, or canned and drained)
• 1 (10–15-ounce) can red enchilada sauce (mild or medium)
• 1/2 cup low-sodium chicken broth (or water)
• 6 small corn tortillas, cut into bite-size strips
• 1 to 1.5 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced avocado, sour cream or Greek yogurt, sliced jalapeño, chopped green onion, hot sauce

Instructions

1. Warm the pan: Heat the olive oil in a large, deep skillet over medium heat. Choose a pan that can hold everything comfortably.
2. Cook the aromatics: Add the onion and bell pepper. Sauté 4–5 minutes, stirring occasionally, until softened.

   Add the garlic and cook 30 seconds until fragrant.

3. Brown the turkey: Add the ground turkey, breaking it up with a spatula. Cook 5–7 minutes until browned and no longer pink. If there’s excess moisture, let it cook off for a minute.
4. Season it well: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.

   Toast the spices for 30 seconds to wake them up.

5. Add the beans and corn: Stir in black beans and corn. Mix to distribute evenly.
6. Make it saucy: Pour in the enchilada sauce and chicken broth. Stir to combine and bring to a gentle simmer.
7. Add tortilla strips: Fold in the tortilla pieces.

   They’ll soften and thicken the sauce slightly, giving that classic enchilada texture.

8. Simmer: Reduce heat to medium-low and cook 5–7 minutes, stirring occasionally, until the tortillas are tender and the mixture is saucy but not soupy. Adjust with a splash more broth if needed.
9. Cheese time: Sprinkle the shredded cheese over the skillet. Cover and let it melt for 2–3 minutes.

   If your skillet is oven-safe, you can broil briefly for a bubbly top.

10. Finish and serve: Squeeze in the lime juice and sprinkle with cilantro. Taste and adjust salt, then serve hot with your favorite toppings.

Keeping It Fresh

Leftovers keep well for 3–4 days in an airtight container in the fridge. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce.

The microwave works too—stir halfway through to heat evenly. For freezing, cool completely and portion into freezer-safe containers. Freeze up to 2 months.

Thaw overnight in the fridge and reheat as above. Add fresh toppings like lime, cilantro, and avocado after reheating for a just-cooked feel.

Health Benefits

This skillet offers a balanced mix of protein, fiber, and complex carbs. Lean ground turkey brings solid protein with less saturated fat than many red meats. Black beans add plant-based protein and fiber that help keep you full and support steady energy. Corn contributes fiber and natural sweetness, and the veggies deliver vitamins and antioxidants. If you choose corn tortillas and watch the sodium in your enchilada sauce, this can be a wholesome weeknight option.

Opt for reduced-sodium broth and go easy on the salt to keep the balance in check. You can also trade Greek yogurt for sour cream to boost protein while keeping the creamy finish.

Pitfalls to Watch Out For

• Watery skillet: If your mixture seems thin, simmer a few extra minutes uncovered. The tortillas will continue to thicken the sauce.
• Underseasoning: Taste before adding cheese and again at the end.

  Sauces and broths vary in salt, so adjust to your preference.

• Overcooking the tortillas: Add the strips once the sauce is simmering and cook until just tender. Too long and they can turn mushy.
• Dry turkey: Don’t skimp on the sauce or broth. Turkey is lean; it needs moisture and a gentle simmer.
• Too spicy or too mild: Choose mild or medium enchilada sauce, then add jalapeños or hot sauce at the table so everyone’s happy.

Recipe Variations

• Green enchilada version: Use salsa verde or green enchilada sauce and add a handful of chopped spinach for a fresh twist.
• Chipotle kick: Stir in 1–2 teaspoons minced chipotle in adobo for smoky heat.
• Veggie-packed: Add zucchini, mushrooms, or spinach with the peppers.

  Sauté until just tender before adding sauce.

• Cheese swaps: Try pepper jack for heat, cotija for a salty finish, or a blend for melt and flavor.
• Gluten-free: Ensure your enchilada sauce is certified gluten-free and stick with corn tortillas.
• Low-carb tweak: Skip the tortillas and fold in riced cauliflower; simmer until tender and saucy.
• Rotisserie shortcut: Swap ground turkey for shredded rotisserie chicken; skip the browning step and go straight to seasoning and sauce.

Can I Use Flour Tortillas Instead Of Corn?

You can, but corn tortillas hold up better and bring authentic flavor. Flour tortillas may get gummy faster, so add them toward the end and simmer for a shorter time.

What If I Don’t Have Enchilada Sauce?

Make a quick substitute: whisk together 1 cup tomato sauce, 1 tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, a pinch of oregano, and salt to taste. Simmer for 5 minutes to meld flavors.

How Do I Make It Spicier Without Overdoing It?

Use medium or hot enchilada sauce, add minced jalapeño with the onion, or stir in chipotle in adobo.

Keep hot sauce on the side so everyone can control the heat.

Can I Make This Dairy-Free?

Yes. Use a dairy-free cheese that melts well or skip the cheese and finish with creamy avocado and a drizzle of olive oil. A squeeze of lime brightens it up.

What Should I Serve With It?

It’s great on its own, but you can add a simple green salad, warm tortillas, rice, or a crunchy slaw.

A side of lime wedges and extra cilantro never hurts.

How Do I Prevent It From Sticking?

Use enough oil to start, and don’t crank the heat too high. A well-seasoned cast-iron or a nonstick skillet works best for easy cleanup.

In Conclusion

This Turkey Enchilada Skillet with Black Beans & Corn checks all the boxes: fast, flavorful, and flexible. It’s the kind of meal you can make on a busy night and still feel excited to eat.

Keep the pantry staples on hand, play with toppings, and make it your own. When you want cozy comfort without a lot of work, this skillet delivers every time.