This Ground Turkey Enchilada Skillet has bold flavor and is filled with nutrients from black beans and zucchini all easily made in one pan for a high protein and high fiber meal prep.
Why You’ll Love Ground Turkey Enchilada Skillet Meal Prep
Enchilada sauce adds rich and smoky flavor to elevate this ground turkey skillet meal prep. Tortillas are cut up and mixed in to this one pan recipe to provide the element of traditional enchiladas without the time-consuming part of rolling. Black beans and zucchini mixed in for lots of fiber and micronutrients.
This meal prep is an easy and delicious way to get in protein and fiber. One serving provides 41 grams of protein and 16.5 grams of fiber. Almost 95% of Americans do not eat enough fiber. Enjoy this for lunch to get over half of your daily fiber needs.
Vegetable Variations
A great part of one pan meals is that you can easily swap out ingredients if you don’t have an item or just don’t like it. Instead of zucchini, you can use fresh or frozen spinach, or riced cauliflower to get in fiber and micronutrients.
Ingredients
- Ground turkey: the main protein source. I like to use 93% lean/7% fat.
- Onion: rich in the antioxidant quercetin, which may reduce inflammation.
- Zucchini: provides fiber, vitamin A, vitamin C, and potassium.
- Tomato: contains the antioxidants beta-carotene, lycopene, and vitamin C.
- Black beans: provide fiber and plant source of protein.
- Tortillas: source of carbs for energy. Mixed in to mimic traditional enchiladas. I used wheat tortillas which are higher in fiber. Use any tortillas you like.
- Shredded cheese: adds protein and fat.
- Enchilada sauce, cumin, chili powder, cayenne pepper: gives it the bold flavor!
How to Make Ground Turkey Enchilada Skillet Meal Prep
In a large skillet over medium heat, add olive oil and heat until shimmering. Next, add diced onion and sauté for about 3 minutes.
Add ground turkey and use a wooden spoon to break up into a few large pieces and brown for about 5 minutes. Add cumin, chili powder, and cayenne pepper. Break up turkey into smaller pieces while it cooks until turkey is browned and no longer pink.
Add zucchini, tomato, black beans, tortilla pieces, and enchilada sauce. Stir to combine, then cover and cook for about 10 minutes or until zucchini reaches desired tenderness. Top with cheese prior to eating. Serve with fresh cilantro on top.
How to Store Ground Turkey Enchilada Skillet Meal Prep
Once cooled, divide recipe into individual meal prep containers. Store safely in the refrigerator for about 4 days. You can also store in the freezer for about 4 months. I freeze in glass meal prep containers and take it out at least the night before eating to let it thaw in the refrigerator.
Tips
- If you don’t like or have zucchini, then swap for frozen or fresh spinach or riced cauliflower.
- Canned diced tomatoes can be used in place of fresh tomato.
- This recipe freezes well. Store in individual meal prep containers and move to the refrigerator to thaw the night before eating.
Try These Meal Prep Recipes Next
- Chicken Enchilada Bowl: Single Serve Meal Prep Bowls
- Healthy Chicken Mushroom Orzo in One Pot
- Easy Pesto Chicken Rice Bowl Meal Prep
- Air Fryer Salmon Bowl
- Easy Cottage Cheese Tomato Sauce Pasta Meal Prep
- Easy High Protein Turkey Chili
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Ground Turkey Enchilada Skillet Meal Prep
Ingredients
- 2 tsp extra virgin olive oil
- 1/2 yellow onion, diced
- 1 lb ground turkey
- 2 tsp cumin powder
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 zucchini, diced
- 1 tomato, diced
- 15 oz canned black beans drained
- 3 whole wheat tortillas cut into 1 inch pieces
- 19 oz enchilada sauce
- 3/4 cup shredded cheddar cheese
- cilantro optional
Instructions
- In a large skillet over medium heat, add olive oil and heat until shimmering. Next, add diced onion and sauté for about 3 minutes.
- Add ground turkey and use a wooden spoon to break up into a few large pieces and brown for about 5 minutes. Add cumin, chili powder, and cayenne pepper. Break up turkey into smaller pieces while it cooks until turkey is browned and no longer pink.
- Add zucchini, tomato, black beans, tortilla pieces, and enchilada sauce. Stir to combine, then cover and cook for about 10 minutes or until zucchini reaches desired tenderness. Top with cheese prior to eating. Serve with fresh cilantro on top.
Notes
- If you don’t like or have zucchini, then swap for frozen or fresh spinach or riced cauliflower.
- Canned diced tomatoes can be used in place of fresh tomato.
- This recipe freezes well. Store in individual meal prep containers and move to the refrigerator to thaw the night before eating.
