30-Minute One-Pan Enchilada Skillet

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (4 oz) can diced green chilies, undrained
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Tortilla chips, for serving
• Lime wedges, for serving
• Cilantro, chopped, for serving
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (4 oz) can diced green chilies, undrained
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Tortilla chips, for serving
• Lime wedges, for serving
• Cilantro, chopped, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper and cook until softened, about 5 minutes.
2. Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Stir in cumin, chili powder, onion powder, garlic powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add black beans, diced tomatoes with green chilies, and diced green chilies to the skillet. Stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until heated through and slightly thickened.
6. Stir in shredded cheese until melted and combined.
7. Serve hot, topped with tortilla chips, lime wedges, and cilantro if desired.
8. Optional: Serve with rice for a more complete meal.