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Turkey Enchurrito Bowls

Turkey Enchurritos Bowls

  • Author: Caitlin
  • 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


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!


  • 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) (1/2 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.


  1. 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.
  2. 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.
  3. Once the turkey is browned, add in 1/3 C of water, 1/2 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.
  4. 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.)
  5. 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 Tbsp each of shredded Mexican cheese, light sour cream, guacamole, and diced tomatoes and lettuce.
  6. 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!

Keywords: lunch, easy, make-ahead, low calorie, healthy, enchilada, burrito, low carb

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