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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.