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In the realm of comfort food, enchiladas hold a special place. They are not just a dish; they are an experience—an amalgamation of flavors and textures that transport you to a cozy dinner table. The Sweet Potato & Turkey Enchilada Skillet takes this beloved classic and reimagines it into a one-skillet wonder that is both nourishing and satisfying. This dish is perfect for busy weeknights when time is of the essence, yet you still want to enjoy a homemade meal that is rich in flavor and nutrients.

Sweet Potato & Turkey Enchilada Skillet

Discover the deliciousness of the Sweet Potato & Turkey Enchilada Skillet, a one-pan meal that combines the sweet earthiness of sweet potatoes with savory ground turkey and zesty enchilada sauce. Perfect for busy weeknights, this nutritious dish comes together quickly and offers a hearty serving of protein and fiber. With minimal cleanup and endless customization options, it’s a family-friendly recipe that transforms comfort food into a healthy feast. Enjoy the warmth and satisfaction of homemade cooking!
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Ingredients
  

1 lb ground turkey

1 large sweet potato, peeled and diced into small cubes

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 can (10 oz) enchilada sauce (choose between red or green)

1 cup corn kernels (can be frozen or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder (adjust according to your spice preference)

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Mexican blend)

1 tablespoon olive oil

Fresh cilantro, for garnish

Sliced avocado, for serving

Instructions
 

Prepare Sweet Potatoes: Heat the olive oil in a large skillet over medium heat. Once hot, add the diced sweet potatoes. Sauté for approximately 8-10 minutes, stirring occasionally, until they are tender and lightly browned. Once done, transfer the sweet potatoes to a bowl and set aside.

    Cook Turkey: In the same skillet, add the ground turkey. Use a spatula to break it apart as it cooks. Continue cooking for about 5-7 minutes, or until the meat is browned and no longer pink.

      Add Aromatics: Once the turkey is cooked through, add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.

        Combine Ingredients: Stir in the rinsed black beans, corn, and the previously sautéed sweet potatoes. Pour in the enchilada sauce, and sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together until well combined. Allow the mixture to simmer for about 5-7 minutes, or until heated through.

          Cheese it Up: Evenly sprinkle the shredded cheese over the top of the mixture in the skillet. Cover the skillet with a lid and reduce the heat to low. Let it cook for an additional 3-5 minutes, or until the cheese is completely melted and bubbly.

            Serve: Remove the skillet from heat and let it cool for a minute. Garnish generously with fresh cilantro before serving. Pair with slices of avocado on the side for a creamy contrast. Enjoy every bite!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings