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!
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.
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.
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.
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.
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!