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Turkey, Black Bean, and Sweet Potato Rice Enchilada Skillet - a filling meal packed with vegetables and lean protein!
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4.41 from 10 votes

Turkey Enchilada Skillet

A fun, nutritious, easy way to get your enchilada fix!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lifestyle
Cuisine: American
Servings: 5 people
Calories: 479kcal
Author: Julia

Ingredients

  • 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

Instructions

  • Chop the sweet potato into large chunks and place in a food processor. Process until rice-sized pieces form. Set aside.
  • 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. 
  • 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.
  • Add the sweet potato rice and black beans and stir well.
  • 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.
  • Preheat the oven to 375 degrees F. 
  • 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.
  • Serve with or without warm corn tortillas with fresh cilantro, green onion, and avocado.

Nutrition

Serving: 1of 5 | Calories: 479kcal | Carbohydrates: 38g | Protein: 37g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 47mg | Sugar: 8g