Sometimes you want the flavors of a delicious and classic burrito, but without the work. And by work, we mean having to roll the darn tortilla again and again, and still not being able to seal it properly. That's a lot of work for a weeknight! Here, healthy turkey seasoned by deliciously zesty taco seasoning combines with fresh veggies and dollops of cheese and sour cream. (And just in case you missed the tortilla, we've got crispy tortilla strips to garnish the whole thing.) The best part? The whole thing cooks in one pan. Perfecto!
Trim and thinly slice green onions.
Stem, seed, remove ribs, and cut red bell pepper into ¾" dice.
Core tomato and cut into ½" dice.
Trim zucchini ends, quarter lengthwise, and cut into ¼" slices.
Start the Skillet
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. You may also use a cast iron skillet.
Add red bell pepper, turkey, and taco seasoning to hot pan. Stir occasionally until turkey is browned, 4-6 minutes.
Add the Zucchini
Add zucchini, half the green onions (reserve remaining for garnish), and a pinch of pepper to pan.
Stir occasionally until zucchini is crisp but still tender, 2-4 minutes.
Finish the Skillet
Stir in enchilada sauce until combined and heated through.
Remove from burner.
Finish the Dish
Serve family-style out of skillet, or transfer to a plate, topping with cheese, tortilla strips, tomato, sour cream, and remaining green onions. Bon appétit!