Turkey Enchilada Bowl

Turkey Enchilada Bowl Recipe
Prep time
Cook time
Total time
Serves: 4
  • ½ tsp. ground cumin
  • 1 clove organic garlic, minced
  • 1 ½ c. Eden Foods Organic Pinto Beans
  • ¼ c. Imagine Organic Free Range Chicken Broth
  • ½ tsp. Celtic sea salt
  • 12 oz. pastured turkey, ground
  • ¼ c. chopped organic red onion
  • 4 small olives, sliced
  • ¼ Tbsp. chili powder
  • 1 oz. can Eden Foods Organic Diced Tomatoes with Green Chili
  • 2 oz. organic colby cheese, shredded
  • ⅓ c. organic light sour cream
  • 3 medium scallions, chopped
  • 6 c. shredded organic romaine lettuce
  1. Preheat the oven to 375 degrees F.
  2. First, make the enchilada sauce. Heat oil in a large saucepan over medium heat. Add red onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth, cumin, canned tomatoes, half the salt and and chili powder. Reduce heat and simmer.
  3. Meanwhile, heat a large, safe nonstick skillet over medium high heat and spray with cooking spray. Add the turkey and season with remaining salt. Cook, stirring, until lightly browned and no pink remains.
  4. Drain and rinse the beans and stir into cooked ground turkey.
  5. Transfer sauce to a Magic Bullet or high speed blender (in batches if necessary). Puree.
  6. Divide lettuce among bowls. Spoon turkey mixture over lettuce, top with enchilada sauce,cheese and olives, sour cream and scallions.
  7. Serve.

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Nutrient Information Per Batch

1533.03 kcal Calories, 1109.36 mg Calcium, 140.95 g Carbohydrate, 299.42 mg Cholesterol, 43.72 g Total Fat, 48.51 g Fiber, 21.25 mg Iron, 441.13 mg Magnesium 4993.55 mg Potassium, 134.32 g Protein,101.82 mcg Selenium, 2191.04 mg Sodium, 24.01 g Sugars, 15.85 mg Zinc, 19.91g Saturated fat, 0 trans Fat, 10.82 g Monounsaturated fats, 4.42 g Polyunsaturated fats, 22285.8 IU Vitamin A, 2.04 mg Vitamin B6, 2.23 mcg Vitamin B12, 118.19 mg Vitamin C, 0 IU Vitamin D, 3 Vitamin E, 395.71 mcg Vitamin K, 533.78 mcg Folate,1.06 mg Vitamin B1(Thiamin),23.46 mg Vitamin B3(Niacin),1.44 mg Vitamin B2(Riboflavin), 18200.4 mcg Lycopene, 7105.67 mcg Lutein and Zeaxanthin, 0.69 g ALA, 0 g EPA, 0.07 gDHA,1619.11 mg Phosphorous, 0.77 mg Manganese, 41.8 mcg Alpha carotene, 10492.8 mcg Beta carotene, 70.88 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Citrus
  • No Grains
  • No Fish
  • No Red Meat

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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