📝 Instructions
= Recipe
1. Cook 1 lb ground turkey in a large, high-sided pan over medium heat. Season with 1 tsp cumin, 0.5 tsp chipotle chili powder, 1 tsp salt, 0.25 tsp pepper, and cayenne to taste. Continue cooking and breaking apart until fully cooked through. Remove from pan and set aside.
2. Add a bit of olive oil to the pan, then add 0.5 onion (diced) and 10 oz frozen cauliflower rice. Cook, stirring occasionally, for 5 minutes. Add 3 garlic cloves (minced) and cook 1 minute more.
3. Add 15 oz black beans (1 can, drained and rinsed), 12 to 15 oz enchilada sauce, the cooked turkey, and 1 cup salsa. Stir, reduce heat to medium-low, and let simmer for 5 minutes. Stir in 5 to 6 small corn tortillas (cut into strips and then halved). Sprinkle 1 cup shredded Mexican cheese over the top. Cover and cook until cheese is melted. Top with chopped cilantro.
