You are going to really enjoy this healthy version of an Enchilada!
For my people who want to loose weight they just aren’t eating the right weightloss combinations to kick your metabolism into fat burning mode! Enjoy…xoxo
Level: Easy
Total: 40 min
Prep: 10 min
Inactive: 5 min
Cook: 25 min
Yield: 4 servings
Ingredients
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
Directions
- 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.
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