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+ servings
5 from 1 vote
Turkey, Black Bean, and Sweet Potato Rice Enchilada Skillet - a filling meal packed with vegetables and lean protein!
Turkey Enchilada Skillet
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Course: dinner
Servings: 5 people
Calories: 479 kcal
Author: Julia
  • 2 tablespoons olive oil
  • 1 large sweet potato processed into rice, 4 cups
  • 1 red bell pepper cored and chopped
  • 1 green bell pepper cored and chopped
  • 1 pound lean ground turkey
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt to taste
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
For Serving:
  • 1 bunch green onion chopped
  • 1 avocado peeled and sliced
  • 1/2 cup fresh cilantro chopped
  1. Chop the sweet potato into large chunks and place in a food processor. Process until rice-sized pieces form. Set aside.

  2. Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the chopped bell peppers and saute, stirring occasionally, until softened, about 5 minutes. 

  3. Move the bell peppers to one side of the skillet and add the ground turkey meat, pressing it into an even layer in the skillet. Allow it to brown on one side for 1 to 2 minutes. Flip, and allow turkey to brown on the other side another 1 to 2 minutes. Chop up the turkey using a spatula and mix everything together.

  4. Add the sweet potato rice and black beans and stir well.

  5. In a blender, combine the tomato sauce, tomato paste, broth, chili powder, ground cumin and sea salt. Blend until smooth. Pour this mixture into the skillet and stir well. Bring to a gentle boil, then reduce the heat, cover, and simmer 15 minutes.

  6. Preheat the oven to 375 degrees F. 

  7. Uncover the skillet and sprinkle the grated cheese over the skillet and place on the center rack of the preheated oven. Bake for 10 minutes, or until cheese has melted and turkey reaches an internal temperature of 165º.

  8. Serve with or without warm corn tortillas with fresh cilantro, green onion, and avocado.

Nutrition Facts
Turkey Enchilada Skillet
Amount Per Serving (1 of 5)
Calories 479 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 47mg16%
Carbohydrates 38g13%
Sugar 8g9%
Protein 37g74%
* Percent Daily Values are based on a 2000 calorie diet.