Ground Turkey Enchilada Stir-Fry with Couscous
An enchilada, by definition, is a corn tortilla filled with various ingredients and drenched in cheese and sauce. This recipe doesn't involve any rolling of tortillas, nor does it require copious amounts of cheese. However, every bite will remind you of the flavors of this popular comfort food.
Equipment
- 1 Small Saucepan For cooking couscous
- 1 Large Skillet or Wok For cooking turkey and vegetables
- 1 Wooden Spoon For breaking up turkey and stirring
- 1 Fork For fluffing couscous
- 1 Bowl To hold cooked turkey
Ingredients
Main
- 1/2 cup whole wheat couscous
- 1 pound lean ground turkey
- Salt and freshly ground black pepper
- 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
- Suggested toppings: chopped fresh cilantro diced avocado, shredded cheese, lime juice
Instructions
- Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
- Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
- Serve with the couscous and top with suggested toppings as desired.
Notes
Ensure the skillet is hot before adding the butternut squash to achieve good browning and caramelization. Avoid overcrowding the pan; cook in batches if necessary. For extra depth of flavor, consider adding a pinch of smoked paprika or chili powder when browning the turkey. Don't overcook the broccoli; it should remain slightly crisp for better texture contrast. Taste and adjust seasoning (salt and pepper) after adding the enchilada sauce and salsa, as their sodium content can vary. Leftovers store well and reheat easily.