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Turkey Black Bean Sweet Potato Enchilada Skillet

Turkey Black Bean Sweet Potato Enchilada Skillet

This turkey black bean sweet potato enchilada skillet is super easy to make, delicious, and perfect for meal prep! It's great to make ahead of time and it freezes really well too!

Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Molly | Spices in My DNA

Ingredients

  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 tablespoon avocado oil or olive oil
  • 1.3 pounds lean ground turkey
  • 1 medium sweet potato, peeled and diced into 1/2'' chunks
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup low sodium chicken broth
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup + 2/3 cup freshly grated monterey jack cheese
  • 1/4 cup freshly grated cheddar cheese
  • salt and pepper
  • 1/4 cup chopped cilantro + extra for serving
  • 2 scallions, thinly sliced + extra for serving
  • Greek yogurt or sour cream for serving
  • lime wedges for serving

Instructions

  1. Preheat oven to 350℉. Heat a large cast iron or oven safe skillet to medium-high heat. Add avocado oil or olive oil. Add onion, garlic, and bell pepper and sauté for 5 minutes or until onions are translucent and peppers are tender. Season with a pinch of salt and pepper.

  2. Add the turkey, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper, and cook for another 5-7 minutes or until turkey is cooked through. 

  3. Add the sweet potato, tomato sauce, tomato paste, and chicken broth and cook for another 5 minutes, stirring occasionally. Remove from heat and add corn, black beans, ½ cup of the monterey jack, and the cheddar. Stir to combine.

  4. Top with the remaining ⅔ cup monterey jack. Bake for 25-30 minutes, or until cheese is golden and bubbly and sweet potato is cooked through.

  5. Let sit for a few minutes to cool, and top with cilantro and scallions. Serve with Greek yogurt or sour cream, extra cilantro and scallions, and lime wedges!