One Pan Enchilada Skillet

Adapted Recipe from Rachael DeVaux at Rachael's Good Eats

Serves Two-Four

The Ingredients

• 2 tbsp extra virgin olive oil

• 1/2 cup diced onion

• 1/2 tsp minced garlic

• 1 lb organic ground turkey/ground beef/ground chicken, or tofu!

• 2-4 big handfuls of spinach

• 1/4 large bell pepper, diced

• 4 regular sized almond flour tortillas (I love the brand Siete!), cut into 1-inch long strips

• 1 jar enchilada sauce (Siete Foods is a great option!)

• 1/2 cup shredded mexican cheese (or cheese of choice)

• 1/4 cup chopped green onions

• 1 sliced avocado

• few shakes of: cumin, chili powder, paprika, and red chili flakes

• salt and pepper, to taste

• 6 oz broccolini

The Instructions

• In a large skillet heat oil & onions over medium heat for a several minutes. Add the meat and brown about for 5 minutes.

• Add the spinach, bell pepper, and 1/2 can enchilada sauce and let cook for several minutes.

• Add the second half of the sauce & 1/4 c. shredded cheese. On medium-low heat, add the tortilla strips and cover with lid and cook for 10 minutes.

• In a medium pot bring 1 in of water to a boil. Add broccolini, and a dash of pink salt. Cover pot and reduce heat to medium. Steam for 5-6 minutes.

• Top with enchilada skillet with the rest of the cheese, and green onion. Cover and let simmer for 1 minute.

• Enjoy with sliced avocado, red chili flakes and serve with steamed broccolini. YUM!