Ground Turkey Enchilada Stir-Fry with Couscous
An enchilada traditionally consists of a corn tortilla filled with a variety of ingredients, generously covered in cheese and sauce. This recipe, however, takes a creative turn by eliminating the need for rolling tortillas and excessive cheese. Instead, it delivers all the familiar flavors of this cherished comfort food in a simplified and delightful format.
Ingredients
- 1 pound lean ground turkey
- 1/2 cup whole wheat couscous
- 1 teaspoon olive oil
- 2 cups butternut squash peeled, seeded, and diced
- 1 cup broccoli florets
- One 15-ounce can no-sodium-added black beans
- One 10-ounce can enchilada sauce
- 1/2 cup salsa
- Salt and freshly ground black pepper to taste
Instructions
- Begin by bringing 1/2 cup of water to a boil in a small saucepan over high heat. Once boiling, add the couscous, stirring to ensure it is evenly distributed. Remove the saucepan from heat, cover it, and allow the couscous to sit for 5 minutes. After this time, fluff the couscous with a fork and set it aside.
- In a large skillet or wok, cook the ground turkey over medium heat, using a wooden spoon to break it apart. Continue cooking until the turkey is fully cooked and browned, which should take about 5 minutes. Season with salt and pepper to taste, then transfer the cooked turkey to a bowl and set aside.
- Drain any excess fat from the skillet and wipe it clean. Heat the olive oil in the same skillet over high heat, then add the diced butternut squash. Sauté the squash, stirring occasionally, until it is browned and tender, approximately 8 to 10 minutes. Add the broccoli florets to the pan and continue to cook for an additional 3 to 5 minutes.
- Finally, return the cooked turkey to the skillet along with the black beans, enchilada sauce, and salsa. Stir thoroughly until all ingredients are well combined and heated through.
Notes
Serve the stir-fry over the prepared couscous, and feel free to add your choice of toppings as desired.