One Pan Turkey Enchilada Skillet- Meal Prep Portion

This is one of the most made meals in our house. It takes very little effort and it is filling, nutritious and sooo delicious.
This prep should make 8 -5oz of meat servings which comes out to around $5 per meal. The portion will be nice and large with all of the extras in this dish!


Ingredients:


2.5 lb Ground Turkey


2 cans of beans (Black Beans, Pinto Beans, Red Kidney Beans, or a mix)


1 (15.5 oz) jar of Red Enchilada Sauce


2 cans of Diced Green Chiles (undrained)


2 Bell Peppers (Red, Yellow, or Orange), diced


1 Medium Yellow Onion, diced


1/2 cup Frozen Corn (added at the end)


1 cup Frozen Sweet Potato or Butternut Squash (added at the end)


1 Jalapeño (optional, finely chopped)


Salt (to taste)


Black Pepper (to taste)


1-2 tbsp Chili Powder


1/2-1 tsp Cayenne Pepper (optional for extra heat)


Spray Oil (Avocado or Olive Oil)


Optional Toppings:


Cheddar Cheese, shredded


Sour Cream


Avocado or Guacamole


Salsa


Pickled Jalapeños


Tortilla Chips


Instructions:


Prep the Ingredients:


-Dice the bell peppers and onion. Set aside.


-If using, finely chop the jalapeño (remove seeds for less heat).


-Drain and rinse the beans.


-Measure out the frozen corn and sweet potato or butternut squash. Set aside.


Cook the Ground Turkey:


-Heat a large skillet or sauté pan over medium-high heat.

-Lightly spray with oil (Avocado or Olive Oil).


-Add the ground turkey to the pan, breaking it apart as it cooks. Stir occasionally until browned and cooked through, about 7-8 minutes.


-Season with salt, pepper, chili powder, and cayenne pepper (if using). Adjust seasoning to taste.


Sauté the Vegetables:


-Once the turkey is cooked, push it to one side of the pan and add the diced onions, bell peppers, and jalapeño (if using) to the other side.


-Cook the vegetables for 4-5 minutes until softened and fragrant, stirring occasionally. If needed, spray the pan with a bit more oil to help the veggies cook.


Add the Beans and Sauce:


-Stir the beans (black, pinto, or kidney) into the pan, followed by the diced green chiles and enchilada sauce.


-Mix everything together and let it simmer for 5-7 minutes, stirring occasionally. The flavors will start to meld together.


Add the Frozen Veggies:


-Add the frozen corn and sweet potato or butternut squash. Stir them in and cook for an additional 5-7 minutes, or until the veggies are heated through. If needed, you can cover the pan for a couple of minutes to help the frozen veggies cook faster.


Taste and Adjust:


-Taste the skillet mixture and adjust seasoning as needed (more salt, pepper, chili powder, etc.). If you prefer a bit more heat, you can sprinkle in more cayenne or add hot sauce.


Serve or Meal Prep:


-Once everything is heated through and the flavors have blended together, remove from heat.


-If serving immediately, divide the mixture into bowls and add any desired toppings (cheddar cheese, sour cream, avocado, salsa, pickled jalapeños, tortilla chips).
-If meal prepping, allow the skillet mixture to cool slightly before dividing into containers. Store in the fridge for up to 4-5 days.


Notes:


Customization: Feel free to swap the beans or vegetables based on what you have or prefer! Black beans, kidney beans, or pinto beans all work well in this dish. You can also add extra veggies like zucchini, spinach, or even cauliflower rice for more variety.


Toppings: For a healthier version, you can skip the cheese and sour cream, or use Greek yogurt as a substitute. The optional toppings add great texture and flavor to the meal, but it’s delicious even without them.


Storage: This meal is great for meal prep! You can store it in individual containers, making it easy to grab and go. Just reheat in the microwave for a quick lunch or dinner.


Enjoy your tasty, easy, and nutritious turkey enchilada skillet!