IN THE KIT
12 ozground turkey
10 ozZesty enchilada sauce
4 ozblack beans
10 ozmixed cheese
4 ozromaine lettuce head
4 ozavocado ranch dressing
2 ozsunflower seeds
2 ozonion/garlic blend
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
Medium ovenproof skillet (preferably cast-iron) or oven safe dish
Box grater or microplane
Preheat oven to 450°F with a rack in the center;
Halve pepper, discard stem & seeds, dice;
Thinly slice green onion;
Coarsely chop cilantro leaves & stems together.
Heat a drizzle of olive oil in a medium skillet over medium high heat. Add corn & let cook without stirring for 2 minutes. Move around with spoon & let cook for another 2 minutes until slightly charred. Remove from skillet & set on a plate. Clean skillet.
Heat 1 tablespoon oil in a medium ovenproof skillet (preferably cast-iron) over medium-high until shimmering. Add turkey (should sizzle when added) & cook, breaking up meat into smaller pieces, until lightly browned & cooked through, 4–5 minutes. Season to taste with salt & pepper.
To turkey in skillet, add peppers, onions, ½ teaspoon of the garlic, & 1 tablespoon oil. Cover & cook over medium-high, stirring occasionally, until veggies are crisp-tender, 5–6 minutes. Stir in ½ teaspoon taco seasoning & 2 tablespoons water. Season to taste with salt & pepper. Transfer to a bowl to cool slightly.
Heat 1 tablespoon oil in same skillet over medium. Add 3 tablespoons tomato paste, 2½ teaspoons taco seasoning, & remaining ½ teaspoon chopped garlic. Cook, stirring, until fragrant, 1 minute. Add 1¼ cups water & ½ teaspoon sugar; bring to a boil. Simmer until sauce is slightly reduced, 1–2 minutes. Pour all but ¼ cup of the sauce into a liquid measuring cup.
Stir ⅔ cup of the grated cheese & half of the cilantro & scallions into turkey filling. Wrap tortillas in a kitchen towel & microwave to soften, 30–40 seconds. Arrange tortillas on a work surface. Spoon about ½ cup of the filling onto each. Roll up tightly (tortillas will be full) & place, seam side down, in skillet with sauce, tucking any extra filling into sides.
Pour ¾ of the reserved sauce over enchiladas. Bake on center oven rack until just bubbling, 12–15 minutes (watch closely). Remove from oven, then top enchiladas with remaining sauce & ⅓ cup grated cheese. Bake on center oven rack until cheese is melted & browned in spots, 2–3 minutes (watch closely). Serve with remaining cilantro & scallions sprinkled over top. Enjoy!