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In the quest for quick, nutritious meals that the whole family will love, the Sweet Potato & Turkey Enchilada Skillet stands out as a winner. This one-pan dish not only boasts a vibrant palette of flavors but also packs a punch with its health benefits. It combines the sweetness of tender sweet potatoes with the savory notes of ground turkey, all enveloped in a delicious enchilada sauce. The appeal of this dish lies in its balance—it's satisfying without being overly heavy, making it perfect for any weeknight dinner.

Sweet Potato & Turkey Enchilada Skillet

Discover the delicious Sweet Potato & Turkey Enchilada Skillet, a quick and nutritious one-pan meal the whole family will love. This dish combines sweet potatoes and ground turkey in a vibrant enchilada sauce, offering a satisfying balance of flavors. Packed with lean protein, fiber, and essential vitamins, it’s perfect for busy weeknights. Enjoy easy cleanup and a wholesome, comforting meal that nourishes both body and soul, making dinner delightful and hassle-free.
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Ingredients
  

1 lb ground turkey

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

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

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

1 cup corn (fresh, frozen, or canned)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh cilantro, chopped (for garnish)

Optional: lime wedges, avocado slices, and sour cream for serving

Instructions
 

Prepare Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until they start to soften and caramelize.

    Cook Turkey and Vegetables: Push the sweet potatoes to the side of the skillet. In the same pan, add the ground turkey and onion. Cook until the turkey is browned and cooked through, breaking it apart with a spatula, about 5-7 minutes. Add the garlic and bell pepper, sautéing for an additional 2-3 minutes until the vegetables are tender.

      Combine Ingredients: Stir the black beans, corn, enchilada sauce, chili powder, cumin, and smoked paprika into the skillet. Mix everything well, ensuring the sweet potatoes and turkey are evenly coated in sauce. Let simmer for about 5 minutes to warm through and allow the flavors to meld.

        Add Cheese: Sprinkle the shredded cheese on top of the enchilada mixture. Cover the skillet with a lid and let cook for another 2-3 minutes until the cheese is melted and bubbly.

          Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot, with lime wedges, avocado slices, and a dollop of sour cream on the side for an extra flavor boost.

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