Ingredients
Scale
- 8 small corn tortillas or 6 large flour tortillas
- 1 lb lean ground turkey (or black beans for a vegetarian option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed (optional)
- 1 ½ cups enchilada sauce
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- Toppings: diced avocado, chopped cilantro, sour cream, lime wedges
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onions and minced garlic. Sauté for 2-3 minutes until softened.
- Add ground turkey (or beans) to the skillet. Cook until turkey is browned and cooked through, breaking it up into small pieces.
- Stir in chili powder, cumin, oregano, salt, and pepper. Mix well.
- Add black beans and 1 cup of enchilada sauce. Stir to combine, letting it simmer for 2-3 minutes.
- Slice tortillas into strips or wedges and layer them on top of the skillet mixture. Pour the remaining enchilada sauce evenly over the top.
- Sprinkle shredded cheese over the layered tortillas.
- Place the skillet in the oven and broil on high for 3-5 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from the oven carefully. Let cool for 5 minutes before adding toppings like diced avocado, chopped cilantro, and sour cream. Serve with lime wedges on the side.
Notes
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: ~325 kcal per serving
Servings: 4
