A healthy Mexican mash-up that combines enchilada and burrito flavors at just 360 calories per bowl. Serve in a baked low‑carb tortilla bowl for an easy weeknight dinner, or roll it into a quick burrito for lunch on the go.
Introducing the Turkey Enchurrito Bowl — a flavorful, lighter take on classic Mexican favorites. This dish blends the best parts of enchiladas and burritos using lean ground turkey, making it lower in fat while keeping the bold, familiar seasonings you love. Each bowl is about 360 calories, so you can enjoy a generous portion without the guilt. You can build these in baked low‑carb tortilla bowls for a fun presentation, assemble them on a plate with extra sauce, or wrap everything up in a soft tortilla for a portable meal.
TURKEY ENCHURRITO BOWLS
360 calories per bowl
To make the tortilla bowls: preheat the oven to 350°F. Set six ramekins or small bowls upside down on a baking sheet. Separate 6 tortillas with damp paper towels and microwave for 15 seconds to make them pliable. Spray each side of a tortilla with cooking spray, fit it around a ramekin, and pinch the edges to form a bowl. Wrap each one with foil to hold the shape and bake for 30 minutes while you prepare the filling.
For the filling, heat a large nonstick skillet over medium‑high heat and cook 1 lb lean ground turkey for about 10 minutes, until no longer pink. Drain any excess liquid. Add 1/3 cup water, 1/2 cup canned enchilada sauce, 1 packet burrito seasoning, and 1 sliced green pepper. Stir and cook another 5 minutes until the peppers are slightly softened. If you prefer very soft peppers, you can sauté them separately in a bit of olive oil until tender before combining.
Heat a 16‑oz can of fat‑free refried beans in the microwave or on the stovetop until warm. When the tortilla bowls are baked, remove them from the oven, invert them, and fill each bowl with refried beans, the turkey mixture, and a drizzle of enchilada sauce. Top each bowl with about 1 tablespoon shredded Mexican cheese, 1 tablespoon light sour cream, guacamole, diced tomato, and shredded lettuce. Add extra toppings such as salsa, diced jalapeños, or hot sauce if desired.
This recipe stores well: keep leftover turkey, beans, and fresh toppings separate for easy reheating and assembly. Skip the baked bowl and wrap the ingredients in a tortilla for a quick burrito, or plate the filling and finish with extra enchilada sauce for a sit‑down meal.
Turkey Enchurritos Bowls
- Author: Caitlin
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 bowls
- Category: Lunch
- Method: Baked and stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Description
A satisfying, healthier mash‑up of enchilada and burrito flavors, built in a baked low‑carb tortilla bowl or wrapped as a burrito. Full of bold seasonings, lean protein, and customizable toppings — about 360 calories per bowl.
Ingredients
- 6 soft tortillas (I used Mission Carb Balance low‑carb tortillas)
- 1 lb lean ground turkey
- 1 (10 oz) can enchilada sauce (use 1/2 cup for meat, reserve extra for topping)
- 1 packet burrito seasoning
- 1 green pepper, sliced
- 1 (16 oz) can refried beans (fat‑free)
- 1 medium tomato, diced
- Shredded Mexican cheese, light sour cream, guacamole, shredded lettuce for topping
- Optional: salsa, diced jalapeños, hot sauce or other preferred toppings
Instructions
- Preheat oven to 350°F. Place six ramekins upside down on a baking sheet. Separate tortillas with damp paper towels and microwave 15 seconds. Spray each side with cooking spray, form each tortilla around a ramekin, pinch edges to shape, wrap with foil, and bake 30 minutes.
- Heat a large nonstick skillet over medium‑high heat. Cook 1 lb ground turkey about 10 minutes until no longer pink. Drain any excess liquid.
- Add 1/3 cup water, 1/2 cup enchilada sauce, 1 packet burrito seasoning, and the sliced green pepper to the browned turkey. Cook 4–5 minutes until peppers are slightly softened.
- Warm the refried beans in the microwave or on the stovetop.
- When tortilla bowls are done, invert and fill each with refried beans, turkey mixture, and a drizzle of enchilada sauce. Top with shredded cheese, light sour cream, guacamole, diced tomato, and shredded lettuce. Add any extra toppings you like.
- Serve immediately with a knife and fork, or wrap the filling in tortillas for burritos to go. Store leftovers separately for easy reheating.
Notes
Leftovers store well when meat, beans, and fresh toppings are kept separate — perfect for make‑ahead meals. Swap the baked bowl for a simple burrito wrap or plate the filling topped with extra enchilada sauce for a sit‑down meal.
**Recipe created by Caitlin
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