I’ve been craving something enchilada-ish for weeks but haven’t had time to put anything together. I FINALLY grabbed all the basic ingredients I needed at the store today and ran out of time per usual. So I decided to just throw it all into a skillet and call it dinner! It was so EASY and equally DELICIOUS! I may never make my traditional enchiladas again!
Print
One Pan Enchilada Bake
Serving suggestions:
- Top off a pile of steamed spaghetti squash or zoodles.
- Scoop into warmed corn tortillas.
- Stuff it into a baked sweet potato.
- Use as a dip and scoop with tortilla chips.
Ingredients
- 1 lb ground turkey ground beef or shredded chicken would also work
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1 onion diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1- 4 oz can mild green chills diced
- 2 cups red enchilada sauce read ingredient labels and avoid added sugars
- 1 cup black beans rinsed and drained
- 2 cups cooked brown rice or quinoa or a mix of the two
- squeeze of fresh lime
- kosher salt and pepper to taste
Instructions
-
Add 1 tbsp avocado oil to a large skillet and brown onion and ground turkey until turkey is no longer pink.
-
To the same skillet add garlic, green chilis and bell peppers. Sauté until peppers are soft.
-
Season with salt, pepper, Lin juice, cumin and chili powder and mix well.
-
Add black beans and rice (or quinoa). Stir.
-
Add enchilada sauce and mix well. Allow to simmer for 10-15 min on low.
-
Top with shredded cheese if desired, greek yogurt, black olives, green onion, cilantro, red peppers or tomatoes. Enjoy!