This turkey sweet potato enchilada skillet is a true one pot meal that comes together in 30 minutes flat. Enjoy this easy weeknight dinner tonight!
Let’s Hear it For Skillet Meals
Who loves a good one pot dinner!? WE DO, WE DO! This turkey sweet potato enchilada skillet is made completely in a cast iron skillet and can be served in SO many delicious ways.
We’re talking dipped with tortilla chips, on tacos, in burritos, in a bowl — the options are endless for this easy weeknight meal.
why you’ll love it
Nutrient dense: a protein and fiber-packed meal that’s 100% delicious.
Naturally gluten-free: 100% made from scratch and naturally g/f.
Kid friendly: the kids are going to gobble this up!
Short ingredient list: this is the kind of meal you want to make when you’re looking for quick and easy. This recipe uses mostly canned and frozen goods!
Homemade Enchilada Sauce
Make a batch of this homemade enchilada sauce for this enchilada skillet or double batch of this delicious sauce and keep it in the refrigerator.
Easy Ingredient Swaps
Make this turkey sweet potato enchilada skillet your own by subbing any of the following ingredients for what you have on hand at home:
Ground turkey –> any ground meat will work for this enchilada skillet! We love that ground turkey packs delicious flavor and protein, but ground chicken or beef would also be delicious. Even a plant-based ground will work for this recipe!
Canned black beans & great northern beans –> any canned bean! Prefer another type of canned bean? Sub 1:1 for whatever you have on hand.
Frozen corn –> canned corn will also work for this skillet recipe. Just make sure you drain the canned corn first.
Shredded cheddar cheese –> shredded pepper jack or Mexican blend cheese would also complement this enchilada skillet.
How to Make Turkey Sweet Potato Enchilada Skillet
This turkey sweet potato enchilada skillet is easy peasy and comes together in less than 30 minutes.
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
- Brown the ground turkey in a cast iron skillet (or any oven safe skillet!), and then drain the fat and set aside.
- Sauté garlic, sweet potato and red onion and sauté until the sweet potatoes are almost cooked all the way through.
- Add in black beans, white beans, sweet corn, enchilada sauce, and the cooked meat and bring to a slight boil.
- Take off heat and sprinkle on shredded cheese.
- Place cast iron skillet in the oven on broil to melt the cheese.
- Remove and top with sliced avocado and fresh cilantro.
- Serve with tortilla chips, and ENJOY!
Enchilada Skillet FAQs
Can I use pinto beans instead of black beans? Yes! Any kind of canned beans will work for this recipe.
How do I make this less spicy? The best way to make this less spicy is to use a mild enchilada sauce.
Can I make this vegetarian? We have tested this with a plant-based ground and it came out great. Feel free to use your favorite kind.
Can I use a different kind of ground meat? Yes! Feel free to make this with any ground meat of your choice, just be mindful that if you’re subbing for a higher fat ground meat, you may need to drain some of the liquid.
Nachos: Our personal favorite way to serve this skillet is with tortilla chips. That means you can either eat it as nachos for a main meal or an appetizer! Cough cough, game day! Try our ground beef nachos.
Tacos: Grab a few street taco shells and plop some of this in there as the filling. You get it all –> meat, veggies, and rice! Top it with a scoop of guac and you’re good to go!
Bowls: Eat this skillet as-is with #allthetoppings. Think avocado, hummus, fresh cilantro, and lime juice! Here’s a recipe for our fav Beef Taco Bowls.
Burritos: Got leftover skillet? Use it as filling for freezer burritos. Simply follow the directions in our Freezer Burritos post on how to freeze for later!
Fridge: Let ground beef skillet cool completely. Then, transfer into a glass container. Will last in the fridge for up to 3-5 days.
Freeze for Later
This is a great recipe to freeze for later! Hold off on adding the cheese and then let the skillet cool completely. Transfer into a freezer-safe, gallon-size bag and then remove as much air as possible. Seal and freeze for up to 3 months.
- 1/2 pound ground turkey (chicken works, too)
- 1.5 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium sweet potato, peeled and diced (~1 cup diced)
- 1/2 medium red onion, minced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup white northern beans, drained and rinsed
- 1/2 cup sweet corn (canned or frozen)
- 1.5 cups enchilada sauce
- salt, to taste
- 1/2 cup shredded cheddar cheese (or more, to taste)
- 2 tablespoons minced fresh cilantro
- 1 large avocado, sliced (for topping)
- First, preheat oven to high broil. Then, brown 1/2 pound of ground turkey in a 10-inch cast iron skillet (or oven safe skillet). Drain fat and set meat aside.
- Next, heat 1.5 tablespoons of olive oil over medium/high heat in the same cast iron skillet. Add in minced garlic, diced sweet potato, and red onion and sauté for 7-10 minutes or until the sweet potatoes are almost cooked all the way through.
- Add in black beans, white beans, sweet corn, enchilada sauce, and the cooked meat and bring to a slight boil. Take off heat and sprinkle on shredded cheese.
- Place cast iron skillet in the oven for 1 minute in order to melt the cheese. Remove and top with sliced avocado and fresh cilantro.
- Serve with tortilla chips.
Nutrition FactsServing Size: 1/6 Calories: 294 Sugar: 3 Sodium: 540 Fat: 14 Carbohydrates: 25 Fiber: 7 Protein: 16 Cholesterol: 37
Keywords: enchilada skillet