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In today's fast-paced world, the need for quick and nutritious meals has never been more critical. Enter the Sweet Potato & Turkey Enchilada Skillet—a delicious, healthy, and hassle-free one-pan meal that’s perfect for busy weeknights or meal prep. This dish combines the wholesome goodness of sweet potatoes and ground turkey, creating a symphony of flavors that will satisfy your cravings without the guilt. Not only does it pack a punch in terms of taste, but it also offers a well-rounded balance of protein, fiber, and essential nutrients.

Sweet Potato & Turkey Enchilada Skillet

Looking for a quick and nutritious weeknight meal? Try the Sweet Potato & Turkey Enchilada Skillet! This one-pan delight combines lean ground turkey, vibrant sweet potatoes, and zesty enchilada sauce for a flavor-packed dish. Perfect for busy nights or meal prep, it offers a balance of protein, fiber, and essential nutrients. With its eye-catching colors and comforting textures, this recipe is sure to impress the whole family. Enjoy a delicious, guilt-free dinner that’s easy to make and even easier to love!
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Ingredients
  

1 lb ground turkey

2 medium sweet potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 tsp cumin

1 tsp chili powder

½ tsp smoked paprika

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

1 cup corn (frozen or fresh)

2 cups enchilada sauce (red or green, depending on preference)

1 cup shredded cheese (cheddar or Monterey Jack)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

In a large skillet over medium heat, add the ground turkey. Season with salt, pepper, cumin, chili powder, and smoked paprika. Cook until the turkey is browned and fully cooked, breaking it apart with a spoon, about 5-7 minutes. Remove the turkey from the skillet and set aside.

    In the same skillet, add a splash of olive oil. Sauté the diced onion, bell pepper, and minced garlic for about 3-4 minutes until softened.

      Add the diced sweet potatoes to the skillet. Stir to combine, then add a splash of water (or broth) to help steam the sweet potatoes. Cover with a lid and cook for about 10 minutes or until the sweet potatoes are tender, stirring occasionally.

        Once the sweet potatoes are tender, return the cooked turkey to the skillet. Add the black beans, corn, and enchilada sauce. Stir well to combine all ingredients. Let it simmer on low for about 5 minutes to heat everything through.

          Sprinkle the shredded cheese evenly over the top of the skillet. Cover the skillet with a lid and cook for an additional 2-3 minutes until the cheese melts.

            Remove from heat and garnish with freshly chopped cilantro. Serve hot with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings:

                15 minutes | 30 minutes | 4 servings