ONE SKILLET TURKEY AND BLACK BEAN ENCHILADAS RECIPE.

I saw two rolled up, straw-golden tortillas stained cherry red by a sauce that gathered in a pool on either side of the plate. Fluffy dots of fresh cheese and soft herbs balanced delicately on top, melting lazily into the steam.

I could imagine a silver fork fogging up as it approached the hot dish, slipping easily into its delicate exterior while the filling tumbled out.

In that moment I realized there was not a single enchilada recipe on this site.

So I set out to make a version of Oprah’s Goat Cheese and Red Pepper Enchiladas with Mole.

swapped the goat cheese for feta to create a more assertive, salty bite, and added ground turkey and black beans for more heft. Ground would work too, but I think we’re all trying to eat less of that.

Browsing Whole Foods later that day, I stumbled across a small pouch of pre-made organic enchilada sauce.

I almost turned away to continue my hunt for the long list of ingredients in Oprah’s sauce, but it was getting late in the day and I was hungry.

So I threw caution to the wind and bought two.

Let’s make turkey and black bean enchiladas

If the pre-made enchilada sauce didn’t already make this recipe easy enough, I decided to keep it all contained in one skillet.

I’m not the type of person who enjoys practicing mindfulness while washing dishes.

I sauteed a diced red onion, two poblano peppers, and a small mound of garlic in a 12-inch, oven-safe skillet with plenty of olive oil.

Then I cranked up the heat and added the ground turkey, smashing it into an even layer so one side could turn chestnut brown.
A can of diced tomatoes and a can of black beans completed the one skillet dinner.

Use any kind of cheese you like; feta is a great unexpected addition. I use it here in two ways- scattered on the enchiladas before baking and added right at the end. Each forkful starts with oven-warmed, creamy feta and ends with a fresh, salty bite.

Since I prepare this dish in a skillet rather than a casserole pan, it yields 6 turkey and black bean enchiladas with leftover filling. This extra filling is meal prep gold: use it in breakfast tacos, work week lunches, as a pre-dinner snack

INGREDIENTS

Extra virgin olive oil
1 red onion, diced
2 poblano peppers or 1 green bell pepper, diced
1 pound ground turkey
Kosher salt
3 garlic cloves, minced
2 tablespoons mild chili powder
2 tsp cumin
2 tsp oregano
15-ounce can black beans, drained and rinsed
14.5 oz can diced tomatoes (preferably fire-roasted)
6 whole wheat tortillas or wraps
2 cups of your favourite store-bought enchilada sauce. Mine is Simply Organic Red Enchilada Simmer Sauce
1 cup crumbled feta cheese, divided
Pickled jalapenos, optional, for serving
Diced avocado tossed in lime juice, optional, for serving
Cilantro or parsley, optional, for serving

INSTRUCTIONS

Preheat oven to 400. Heat 2 tablespoons olive oil in a 12-inch, oven-safe skillet over medium. Cook the onion and green bell pepper for 5-7 minutes until softened. Season with 1 tsp salt. Push the vegetables to the side of the pan to make an open space in the middle of the pan. Increase the heat to medium-high and add the ground turkey to the middle of the pan. Smash it into a large, flat disk so that one side can get really browned. Cook about 6 minutes until the bottom of the turkey is browned, then season with 1 tsp salt and break it up into smaller pieces and combine it with the onions/peppers until cooked through, about 2 minutes more.

Add the garlic and cook for about a minute, then add the chili powder, cumin, and oregano, and toast for another minute. Add the black beans, canned tomatoes and 1 tsp salt. Simmer on medium heat for 4-6 minutes until the liquid from the canned tomatoes has reduced. Transfer black bean and turkey mixture to a large bowl.

Spread ⅔ cup of the enchilada sauce on the bottom of the skillet. Working with one tortilla at a time, spoon some of the turkey and black bean mixture into the middle (about 1/2 cup per tortilla) and roll. Place rolled tortillas seam-side down in the skillet with the sauce. Repeat with remaining tortillas. If you have extra turkey/black beans, just scatter it over everything or save it for later- it’s great on its own. Top everything with the remaining enchilada sauce, then scatter over 1/2 cup of feta cheese. Bake for about 20 minutes or until the sauce is bubbling.

To serve, top with remaining 1/2 cup of feta cheese, pickled jalapeno, diced avocado and chopped cilantro or parsley.

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