Turkey and Black Bean Skillet Enchiladas

Step 1: Prep your ingredients. Peel and finely dice 1 medium raw yellow onion. Wash, core, and dice 1 medium raw green bell pepper. Grate 4 oz of cheddar cheese block using a box grater. Tear 8 corn tortillas into bite-sized, 1-inch pieces. Drain and rinse 15 oz of canned black beans.

Step 2: Heat 1 tbsp olive oil in a large cast-iron skillet over medium heat. Add the diced yellow onion and diced green bell pepper. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Step 3: Stir in 10 oz of canned red enchilada sauce, 15 oz of drained black beans, and 12 oz of leftover cooked diced turkey breast (reserved from your Day 5 stew). Bring the mixture to a gentle simmer.

Step 4: Fold in the torn pieces of 8 corn tortillas, ensuring they are fully submerged in the sauce. Simmer gently over medium-low heat for 8 minutes, stirring occasionally, until the tortillas soften, absorb the sauce, and naturally thicken the skillet mixture.

Step 5: Sprinkle 4 oz of grated cheddar cheese evenly over the top of the skillet. Cover the skillet with a lid or aluminum foil and let it sit over low heat for 2 to 3 minutes until the cheese is completely melted and bubbly.

Step 6: Remove the skillet from the heat. Garnish with 1/4 cup of chopped fresh cilantro and serve directly from the pan with wedges from 1 raw lime squeezed over each portion.