Carrot and Turkey Enchilada Bake

gluten freemeat & poultry

Use your spiralizer to turn carrots into rice and make this healthy, gluten-free enchilada bake. A homemade enchilada bake from real ingredients mixed with ground turkey, veggies, and melted together with cheese, this will become a meal prep favorite.

Carrot and Turkey Enchilada Bake

Carrot and Turkey Enchilada Bake

If you love enchiladas, you’ll love this spiralized spin on it, using spiralized rice and all of the flavors of enchiladas, without the tortillas. Spices like cumin, chili powder, and oregano give this bake a robust flavor and the melted cheese and crunchy vegetables make for a delectable consistency.

Adding in ground turkey gives more protein and texture, but if you’re vegetarian, simply omit! You can also swap in ground chicken or ground beef here for a different take. You’ll want to make this over and over again, so you may want some variety.

Carrot and Turkey Enchilada Bake

It’s simply topped with black olives and cilantro, but some sliced avocado would work nicely, too. This bake is meal prep friendly, saves well (frozen or refrigerated) and will have the whole family running to the table and you’ll be amazed how much the spiralized carrot rice tastes like “regular” rice. Sometimes, it’s all about tricking your tastebuds!

This gluten free casserole works well for breakfast as well – just top with a fried egg and some hot sauce for an entirely new meal!

Carrot and Turkey Enchilada Bake

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Nutritional Information & Recipe

Carrot and Turkey Enchilada Bake

Prep Time25 mins
Cook Time35 mins
Total Time1 hr

Ingredients

  • 3 large carrots peeled, Blade D
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground turkey
  • 1/2 teaspoon chili powder
  • 1 garlic clove minced
  • 1 small white onion chopped
  • 1 cup diced red bell pepper
  • 1 14oz can black beans, drained and rinsed
  • 1 jalapeno finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried Mexican oregano
  • 3 teaspoons chili powder
  • salt and pepper
  • 1 14oz can crushed tomatoes
  • 1 cup frozen corn or fresh or canned
  • 1.5-2 cups shredded Mexican cheese blend
  • 1/2 cup halved black olives
  • 2 tablespoons chopped fresh cilantro

Instructions

  • Preheat the oven to 375 degrees. Coat a 4 quart casserole dish with cooking spray.
  • Place the carrot noodles in a food processor and pulse until rice-like. Set aside.
  • Heat half of the olive oil in a large pot over medium heat. When the oil is shimmering, add the turkey and chili powder, season with salt and pepper, and cook until turkey is no longer pink on the inside. Remove and set aside on a plate. Add the remaining oil to the skillet and the garlic, onion, and bell pepper. Cook for 2 to 3 minutes or until the onion is translucent. Add the beans, jalapeno, cumin, oregano, and chili powder. Add the tomatoes, corn, carrot rice, and cooked turkey and cook for about 2 minutes to warm through. Transfer the mixture to the prepared casserole dish.
  • Sprinkle the cheese over the casserole. Cover with foil and bake for 15 minutes, until the carrot rice is cooked through. Uncover and bake for 5 to 10 minutes more or until the cheese is melted and beings to bubble. Serve warm, topped with the black olives and cilantro.

Carrot and Turkey Enchilada Bake

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1 comment

Carlene says:
MayBe I'm blind but i dont see a print tab. Using an ipad

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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