A healthy Mexican mash-up that is loaded with all your enchilada and burrito favorites but at only 360 calories per bowl! Serve in a baked low-carb tortilla bowl for an easy weeknight dinner, or wrap it up in a quick burrito for a fun lunch on the go!
Cinco de Mayo is this weekend!! It's time for Americans to put on sombreros, stuff their faces with Mexican food and beer, and totally hijack a holiday they know nothing about! (And no, it's not Mexico's Independence Day. You're still wrong.) I'm totally a bandwagon celebrater, especially when it involves Mexican food and day drinking, so I'm not judging, and I figured I might as well embrace my full white-girl-ness by further hijacking Cinco de Mayo with a hybrid Mexican dish that I've further hijacked by replacing their delicious, authentic meat with healthy, fat-free ground turkey. Why? Because I can. Because this is my food blog and I'll do as I please. And because I'll never make Mexican food as well as anyone who has ever worked in a Mexican restaurant or has even a single drop of Mexican blood in their body, so why even try making the authentic version, amiright? AND...if I'm going to hijack Cinco de Mayo by eating Mexican food with my friends, I might as well make it healthier for us!
And so, I introduce to you the Turkey Enchurrito Bowl. It's like an enchilada and burrito bowl love child and at 360 calories a bowl you can totally pig out guilt-free this weekend! If you're looking at this going...."yaa, okay but i'm going to use ground beef instead..." I promise that there are so many flavors in this bowl you'll never even notice that this is turkey! And your body will say "gracias" for swapping out the red meat! 🙂
TURKEY ENCHURRITO BOWLS
360 calories per bowl
To start these enchurrito bowls, you'll first want to prep your tortilla bowl. (I used Mission Carb Balance low carb tortillas). Preheat your oven to 350 degrees and set 6 ramekins or small bowls upside down on a baking sheet. Place 6 tortillas (or as many as you'd like to prepare) on a plate separated by damp paper towels and microwave for 15 seconds. Carefully remove then spray each side liberally with cooking spray. Arrange each tortilla around a ramekin and pinch the sides together to create a bowl shape. Wrap with foil to hold the shape while baking. Bake for 30 minutes while you prep the rest of the ingredients.
Next, heat a large, non-stick skillet over medium-high heat and add in 1 lb of lean ground turkey. Cook for about 10 minutes, or until no longer pink. There should be very little grease, but drain out any that remains after browning.
Once the turkey is browned, add in ⅓ C of water, ½ C canned enchilada sauce (I used La Victoria brand), 1 packet of your favorite burrito seasoning, and 1 sliced green pepper. Stir and continue to cook for an additional 5 minutes, until green peppers are slightly softened. (They'll still have a little bit of a crunch to them, which is how I like them! If you want them to be completely soft like in fajitas then cook them in a separate skillet with about 1 tablespoon olive oil while you cook the turkey so they have longer to soften.)
Remove the meat mixture from heat and set aside. Prepare canned fat-free refried beans by microwaving or heating in a saucepan over medium heat (or you can make them from scratch if you're really fancy. I am not.)
Once the tortilla bowls are done, remove from the oven, flip upside down and fill with refried beans, your turkey mixture, a drizzle of enchilada sauce, 1 tablespoon each of shredded Mexican cheese, light sour cream, guacamole, and diced tomatoes and lettuce. These are all of the ingredients included in the calorie/WW count, but feel free to add in salsa, diced jalapeños, hot sauce, or any other toppings you wish!
Take a fork and knife to that baby and enjoy! Leftover meat, beans, and toppings should be stored separately, which makes for a perfect make-ahead meal as a quick weeknight dinner or fast lunch! You can skip the baked tortilla bowl and wrap the ingredients up in a fast burrito to-go or plate it and top it with enchilada sauce for a sit-down meal! Ahh, behold, all the possibilities of the enchurrito 🙂 (Why is Grammarly still not recognizing this as a word, by the way?)
Looking for more Cinco de Mayo recipes? Check out Taco Won Ton Cups and these Southwestern Stuffed Mini Peppers as appetizers and these Baked Chicken Chimichangas with Guilt-Free Cheesy Sauce and Baked Chicken Taquitos as main courses!
PrintRecipe Card
Turkey Enchurritos Bowls
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 bowls 1x
- Category: Lunch
- Method: Baked and stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Description
A healthy Mexican mash-up that is loaded with all your enchilada and burrito favorites but at only 360 calories per bowl! Serve in a baked low-carb tortilla bowl for an easy weeknight dinner, or wrap it up in a quick burrito for a fun lunch on the go!
Ingredients
- 6 soft tortillas (I used Mission Carb Balance low carb tortillas)
- 1 lb of lean ground turkey
- 1 (10 oz) can enchilada sauce (I used La Victoria) (½ C for meat, extra for topping bowls)
- 1 packet burrito seasoning
- 1 green pepper, sliced
- 1 (16 oz) can refried beans (I used fat free)
- 1 medium tomato, diced
- Shredded Mexican cheese, sour cream, guacamole, shredded lettuce for topping bowls
- Any extra toppings desired such as jalapeños, hot sauce, or salsa.
Instructions
- Preheat your oven to 350 degrees and set 6 ramekins or small bowls upside down on a baking sheet. Place 6 tortillas (or as many as you'd like to prepare) on a plate separated by damp paper towels and microwave for 15 seconds. Carefully remove then spray each side liberally with cooking spray. Arrange each tortilla around a ramekin and pinch the sides together to create a bowl shape. Wrap with foil to hold the shape while baking. Bake for 30 minutes while you prep the rest of the ingredients.
- Next, heat a large, non-stick skillet over medium-high heat and add in 1 lb of ground turkey. Cook for about 10 minutes, or until no longer pink. There should be very little grease, but drain out any that remains after browning.
- Once the turkey is browned, add in ⅓ C of water, ½ C canned enchilada sauce, 1 packet of burrito seasoning, and 1 sliced green pepper. Stir and continue to cook for an additional 5 minutes, until green peppers are slightly softened.
- Remove the meat mixture from heat and set aside. Prepare 1 can of fat-free refried beans by microwaving or heating in a saucepan over medium heat (or you can make them from scratch if you're really fancy. I am not.)
- Once the tortilla bowls are done, remove from the oven, flip upside down and fill with refried beans, your turkey mixture, a drizzle of enchilada sauce, 1 tablespoon each of shredded Mexican cheese, light sour cream, guacamole, and diced tomatoes and lettuce.
- Take a fork and knife to that baby and enjoy! 🙂
Notes
Leftover meat, beans, and toppings should be stored separately, which makes for a perfect make-ahead meal as a quick weeknight dinner or fast lunch!
You can skip the baked tortilla bowl and wrap the ingredients up in a fast burrito to-go or plate it and top it with enchilada sauce for a sit-down meal!
**Recipe created by Caitlin 🙂
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
sheenam | thetwincookingproject says
These bowls look super yummm!!
cutsandcrumbles says
Thanks!! Hope you like them! 🙂