One Skillet Turkey and Black Bean Enchiladas

Preheat oven to 400ºF.

Heat olive oil in a 12-inch oven-safe skillet over medium heat. Cook onion and green bell pepper for 5–7 minutes until softened. Season with 1 teaspoon salt.

Push the vegetables to the side of the pan to make an open space in the middle of the pan. Increase the heat to medium-high and add ground turkey to the middle of the pan. Smash it into a large, flat disk so that one side can get really browned. Cook about 6 minutes until the bottom of the turkey is browned, then season with 1 teaspoon salt and break it up into smaller pieces. Combine it with the onions and peppers until cooked through, about 2 minutes more.

Add garlic and cook for about 1 minute, then add chili powder, cumin, and oregano, and toast for another minute. Add black beans, canned tomatoes and 1 teaspoon salt. Simmer over medium heat for 4–6 minutes until the liquid from the canned tomatoes has reduced. Transfer black bean and turkey mixture to a large bowl.

Spread ⅔ cup of the enchilada sauce on the bottom of the skillet. Working with one tortilla at a time, spoon some of the turkey and black bean mixture into the middle (about 1/2 cup per tortilla) and roll. Place rolled tortillas seam-side down in the skillet with the sauce. Repeat with remaining tortillas. If you have extra turkey/beans, just scatter it over everything or save it for later—it’s great on its own. Top everything with the remaining enchilada sauce, then scatter over 1/2 cup of feta cheese. Bake for about 20 minutes or until sauce is bubbling.

To serve, top with remaining 1/2 cup of feta cheese, pickled jalapeno, diced avocado and chopped cilantro or parsley.