This Healthy Enchilada Skillet is a one-pan wonder packed with all the bold, zesty flavors of classic enchiladas but made lighter and faster! With lean protein, fresh veggies, and a delicious homemade enchilada sauce, it’s perfect for a quick, nutritious weeknight dinner.
Why You’ll Love This Recipe?
- Everything cooks in one skillet—less mess, more convenience.
- Made with wholesome ingredients and no heavy tortillas.
- Ready in just 30 minutes, perfect for busy nights.
- Packed with protein, fiber, and authentic enchilada flavor.
- Easily customizable with your favorite toppings and sides.
Ingredients
Here’s a quick peek at what you’ll need. The full ingredient list is at the bottom of the post.
- Lean ground chicken or turkey
- Black beans, drained and rinsed
- Bell peppers and zucchini, diced
- Corn (fresh, canned, or frozen)
- Homemade or store-bought enchilada sauce
- Shredded cheese (Mexican blend or cheddar)
Directions
- Cook the protein: In a large skillet, brown the ground chicken or turkey over medium heat. Drain any excess fat.
- Add the veggies: Stir in diced bell peppers, zucchini, and corn. Cook until the veggies are tender.
- Mix in the beans and sauce: Add black beans and pour in the enchilada sauce. Stir to combine.
- Simmer: Reduce the heat to low and let everything simmer for 5-7 minutes to meld the flavors.
- Top with cheese: Sprinkle shredded cheese over the top, cover, and let it melt for 2-3 minutes.
- Serve and enjoy: Garnish with fresh cilantro, avocado slices, or a dollop of Greek yogurt, and serve straight from the skillet.
Expert Tips and Tricks
- Make your own sauce: For a healthier option, whip up a homemade enchilada sauce with tomato paste, broth, and spices.
- Don’t overcook the veggies: Keep them slightly crisp for a nice texture contrast.
- Layer flavors: Add a pinch of cumin, chili powder, or smoked paprika for extra depth.
- Cheese alternatives: Use reduced-fat cheese or dairy-free cheese for a lighter option.
Recipe Variations and Possible Substitutions
- Protein options: Swap chicken for ground beef, tofu, or plant-based crumbles.
- Vegetable variety: Add spinach, mushrooms, or diced tomatoes for more color and nutrition.
- Low-carb version: Serve over cauliflower rice or shredded lettuce instead of traditional sides.
- Vegan option: Use plant-based protein, omit the cheese, and opt for a vegan enchilada sauce.
Serving and Pairing Suggestions
- Serve over steamed rice, quinoa, or with tortilla chips for scooping.
- Pair with a fresh side salad, guacamole, or pico de gallo for a complete meal.
- Top with your favorites: sliced jalapeños, lime wedges, or hot sauce for added zing.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed, or microwave until heated through.
FAQs
Q1: Can I make this dish gluten-free?
Yes! Just ensure your enchilada sauce is gluten-free and double-check your toppings.
Q2: What’s the best cheese for enchiladas?
A Mexican blend or sharp cheddar works best, but you can also use Monterey Jack for extra creaminess.
Q3: Can I make this ahead of time?
Absolutely! Prepare it up to the simmering step, cool, and refrigerate. Reheat and add cheese before serving.
Q4: How spicy is this dish?
It’s mild as written, but you can amp up the heat with hot sauce, jalapeños, or spicy enchilada sauce.
Conclusion
Healthy Enchilada Skillet is proof that you don’t need to sacrifice flavor for a nutritious, quick meal. Loaded with vibrant veggies, lean protein, and bold enchilada flavors, this one-pan dinner is sure to be a weeknight favorite. Whip it up and enjoy the satisfaction of a comforting dish with a healthy twist!
Print
Healthy Enchilada Skillet
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
A quick and hearty one-pan dish loaded with ground turkey, black beans, fresh veggies, and a flavorful enchilada sauce. This Healthy Enchilada Skillet is perfect for a nutritious family dinner, ready in under 30 minutes!
Ingredients
- 1 pound ground turkey (or lean ground beef)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup red enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned and fully cooked, breaking it apart as it cooks (about 5-7 minutes). Remove and set aside.
- In the same skillet, sauté onion and bell pepper until softened, about 3-4 minutes. Add garlic and cook for an additional minute.
- Stir in black beans, diced tomatoes, corn, enchilada sauce, and seasonings (cumin, chili powder, paprika, salt, and pepper). Mix well.
- Return the cooked ground turkey to the skillet. Stir everything together and let it simmer for 5-7 minutes until flavors meld and the mixture thickens slightly.
- Sprinkle shredded cheese on top (if using) and cover until melted.
- Serve warm, garnished with fresh cilantro. Enjoy as is or pair with tortilla chips, rice, or a fresh green salad.
Notes
- For a vegetarian version, replace ground turkey with extra beans or cooked lentils.
- Adjust the spice level by adding diced jalapeños or a pinch of cayenne pepper.
- Use green enchilada sauce for a tangier twist.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg