Turkey Sweet Potato Enchilada Skillet
This turkey sweet potato enchilada skillet is the ultimate weeknight meal that comes together in one skillet and is ready to enjoy in 30 minutes.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 14
Carbs 25
Protein 16
Yield 4
Ingredients
- 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)
Instructions
- 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 Facts
Calories: 294kcal | Carbohydrates: 25g | Protein: 16g | Fat: 14g | Fiber: 7g | Sugar: 3g