Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 pound lean ground turkey
- 3 garlic cloves minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 10 ounces frozen cauliflower rice
- 1 can black beans (15 ounces) drained and rinsed
- 1 can enchilada sauce (15 ounces)
- 1/2 cup corn kernels fresh or frozen
- 1 1/4 cups salsa
- 5 small corn tortillas cut into strips
- 3/4 cup shredded cheese Mexican blend or cheddar
- Fresh cilantro chopped, for garnish
- Diced or sliced avocado for garnish, optional
- Sliced jalapeños for garnish, optional
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. Add diced onion and red bell pepper. Sauté until softened, about 4 minutes.
- Incorporate ground turkey and garlic. Season with cumin, chili powder, salt, black pepper, onion powder, and oregano. Cook until the turkey is browned, approximately 5-7 minutes, breaking it into crumbles.
- Add cauliflower rice, black beans, enchilada sauce, corn, and salsa. Allow to simmer for 5 minutes to blend the flavors.
- Carefully incorporate the tortilla strips. Evenly distribute shredded cheese over the mixture, then cover the skillet and allow it to melt for 2-3 minutes.
- Take off the heat. Add chopped cilantro and other preferred garnishes; serve warm.
