Healthier Enchilada Casserole
Indulge in a guilt-free twist on a classic with this Healthier Enchilada Casserole—an easy, one-dish meal that’s packed with flavor and wholesome ingredients! Made with lean ground turkey, fiber-rich black beans, and nutrient-packed veggies like zucchini and red bell pepper, this casserole offers a lighter yet satisfying take on comfort food. Layers of whole wheat tortillas and reduced-fat cheddar cheese are smothered in a low-sodium enchilada sauce, creating a hearty dish with all the bold, zesty flavors you love. Perfect for busy weeknights, this recipe comes together in just 50 minutes and serves up six portions of cozy, nutritious goodness. Garnish with fresh cilantro for a final pop of freshness!
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Recipe Information
Ingredients
- 1 lb Lean ground turkey
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 can (15 oz) Black beans, rinsed and drained
- 2 cups Enchilada sauce (low-sodium)
- 6 small Whole wheat tortillas
- 1 cup Shredded reduced-fat cheddar cheese
- 0.25 cup Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil or nonstick spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Add the lean ground turkey to the skillet and cook, breaking it apart with a spoon, until fully browned and no longer pink, about 6-8 minutes. Season lightly with salt and pepper.
Stir in the diced red bell pepper, zucchini, and rinsed black beans. Cook for 5 minutes, until the vegetables begin to soften.
Pour in 1 1/2 cups of the enchilada sauce and stir to combine with the meat and vegetable mixture. Remove the skillet from heat.
Cut the whole wheat tortillas into quarters. Layer one-third of the tortilla pieces evenly across the bottom of the prepared casserole dish.
Spread one-third of the turkey and vegetable mixture over the tortillas, followed by 1/3 cup of the shredded reduced-fat cheddar cheese. Repeat the layering process two more times, finishing with the last third of the cheese on top.
Drizzle the remaining 1/2 cup of enchilada sauce evenly over the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.1 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
