Sweet Potato and Turkey Enchilada Skillet

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (10 oz) red enchilada sauce
• 1/2 cup chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• Salt and black pepper, to taste
• 1 cup shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large oven-safe skillet over medium heat.
2. Add diced sweet potato and cook for 8–10 minutes, stirring occasionally, until beginning to soften.
3. Add onion and bell pepper and cook for 3–4 minutes until vegetables start to become tender.
4. Add ground turkey and cook until browned, breaking it apart as it cooks.
5. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
6. Add black beans, corn, enchilada sauce, and chicken broth. Stir well to combine.
7. Cover and simmer for 10–15 minutes, until the sweet potatoes are fully tender and the flavors come together.
8. Sprinkle shredded cheese evenly over the top. Cover for 2–3 minutes until melted, or place under the broiler for a few minutes until bubbly.
9. Garnish with fresh cilantro and serve with lime wedges.

Serving Suggestions:

• Top with avocado slices, sour cream, or Greek yogurt.
• Serve with tortilla chips for scooping.
• Add diced jalapeños for extra heat.