Enchilada Skillet with Spinach and Avocado

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 2 Tbsp. olive oil, divided
• 1/2 lb. ground turkey
• 1/2 medium red onion, chopped (about ½ cup)
• 1 red bell pepper, chopped (about 1 cup)
• ½ medium butternut squash, peeled, cut into ½ inch pieces (about 3 cups)
• 1 jalapeno, chopped (about 2 Tbsp.)
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp cumin
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz.) can black beans, drained and rinsed
• 3 cups fresh baby spinach
• 5 6” corn tortillas cut into thick strips
• 1/2 cup shredded Mexican blend cheese
• 1 1/2 ripe, fresh avocado, halved, pitted, peeled, and sliced
• 2 Tbsp. fresh cilantro (for garnish)

Instructions:

1. Add 1 tablespoon of the olive oil and ground turkey to a large skillet over medium-high heat. Sauté until the turkey is browned, about 5-7 minutes. Remove from the pan and set aside.
2. Add the other tablespoon of olive oil, onion, bell pepper, jalapeno, and butternut squash to the same skillet you used for the turkey. Cook for 5 minutes, stirring often, until the onion is softened.
3. Add the chili powder, garlic powder, and cumin. Cover with lid and cook, stirring occasionally, until butternut squash is softened, about 10 minutes.
4. Stir in the enchilada sauce, beans, spinach, and tortilla strips. Bring to a simmer for 2 minutes. Stir in ½ cup of the shredded cheese.
5. Turn off the heat and top with the rest of the cheese. Cover with lid and let sit for 5 minutes to melt cheese.
6. Top with avocado and cilantro, and serve.

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