Ooey gooey cheesy Turkey Enchilada Skillet with black beans and sweet potato rice. This easy-to-prepare meal is packed with veggies and lean protein and is grain-free!
This post is sponsored by Healthy Aperture and The National Turkey Federation.
Well hello there, enchilada lovers…have I got a skillet for you?!
As you all know, turkey is one of my top sources for animal protein.
It’s lean, it’s clean, and it’s super versatile. In addition to being an incredible source of lean protein, I love how turkey is a canvas for creating dishes with any variety of flavor.
You can go simple, subtle, and herby, or big, bold, and zesty, plus everything in between! I love going bold in flavor when it comes to turkey.
I use ground turkey regularly in my Mexican meals and turkey breast or thigh meat in Thai and Indian food.
This ground turkey enchilada skillet includes black beans and “riced” sweet potato, making it grain-free and packed with nutrients! Plus, we have that delicious cheese to tie everything together in gooey bliss.
This turkey and sweet potato rice enchilada skillet is so simple to prepare, is super filling, and while it’s comforting, it’s still on the healthful end of the spectrum.
How to Make Turkey Enchilada Skillet:
Make the Sweet Potato “Rice”: Simply chop up a sweet potato in your food processor to create “rice.”
Cook the Vegetables: Sauté the onions and peppers, then add in the sweet potato rice.
Cook the Turkey: Brown up the ground turkey in the same skillet, and mix it in with the vegetables.
Get Saucy: Add in the sauce and stir well.
Get Cheesy: Top with cheese and continue cooking until melted.
…and shazam! A grain-free version of enchiladas that is oh-so-scoopable and perfect for any weeknight dinner. One skillet, basic ingredients, lots and lots of flavor!
Recipe Changes:
You can adapt this recipe to your liking! Here are some ideas:
- Omit the beans.
- Use a non-dairy cheese if you don’t do dairy.
- Replace the sweet potato with 2 cups of cooked brown rice or quinoa.
Serve the turkey enchilada skillet with warm corn tortillas, or do as I did and eat heaping mounds from a bowl with sliced avocado.
You May Also Love:
- 30-Minute Ground Turkey Skillet with Vegetables
- One-Skillet Chicken Green Curry with Rice
- Ground Turkey Taco Skillet
- Teriyaki Ground Turkey Skillet with Vegetables
Gobble gobble!
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Turkey Enchilada Skillet
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
Do you think this would freeze well? Made it tonight substituting the rice for the sweet potato and it was very tasty!
Hi Stephanie,
I have never tried freezing this recipe myself, but I’m guessing it would work great! Since it’s nice and saucy and all of the vegetables are hearty, it should reheat well 😀 Let me know if you try it. xo
I made this for my lunches this week (and I tried freezing a serving as well). It’s delicious! I skipped putting the tomato sauce etc. in a blender and just mixed those ingredients in a bowl which seemed to work fine. It’s always nice to have a tasty lunch to look forward to! Thank you!
I made this for 2 minus the sweet potato. Didn’t have any on hand. I love it, hubs loves it, win-win! It really is good. Thank you!
Looks so good and tasty
This looks like a great recipe that I must try. Here in Mexico we found that trukey cost an arm and a leg and we can only find it in the frozen section of Costco. For a while we would wait until we visited the states to enjoy some turkey. But we decided that as long as we raise our own chickens, why not turkey. We now have two hens, sitting on a total of 12 eggs. Hopefully, that is the start of a fresh turkey supplly for our clean eating friends. I will be looking forward to more of your turkey recipes, thanks for sharing this.
I’m one of those people who only thinks about turkey in November, so I’m glad to have recipes like this to use year-round! This sounds delicious, as always, Julia!
Turkey is my go-to meat — I use it more than chicken! Sweet potato and black bean enchiladas are one of my favorite things on the planet, and you’re so smart to think of making sweet potato into rice! I’m totally making this and would love to incorporate it into my blog weekly meal plan this week if it’s ok with you!