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If you're on the hunt for a deliciously vibrant and nutritious dinner idea that fits seamlessly into your busy schedule, look no further than the Southwest Turkey & Sweet Potato Enchilada Skillet. This one-pan wonder brings together the bold flavors of the Southwest in a comforting and satisfying dish that's perfect for any weeknight meal. With a medley of ingredients that provide a balance of protein, fiber, and essential vitamins, this skillet dish not only satisfies the palate but also nourishes the body.

Sweet Potato & Turkey Enchilada Skillet

Looking for a quick and delicious dinner idea? The Southwest Turkey & Sweet Potato Enchilada Skillet is the answer! This one-pan dish combines lean ground turkey, sweet potatoes, black beans, and corn for a flavorful meal that's packed with protein and nutrients. It's easy to make and perfect for busy weeknights. With vibrant colors and satisfying textures, this skillet meal will have everyone at the table asking for seconds. Discover how to create this nourishing masterpiece today!
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Ingredients
  

1 lb ground turkey

2 medium sweet potatoes, peeled and diced into small cubes

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

2 cups enchilada sauce (store-bought or homemade)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey jack, or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook Sweet Potatoes: In a large skillet over medium heat, add a splash of olive oil. Once heated, add the diced sweet potatoes. Sauté for about 10-12 minutes until they are softened and starting to caramelize, stirring occasionally.

    Brown the Turkey: Push the sweet potatoes to one side of the skillet, add a bit more oil if necessary, and add the ground turkey. Cook for 5-7 minutes, breaking it apart with a spatula until browned and cooked through. Season with salt, pepper, chili powder, cumin, and smoked paprika.

      Sauté Vegetables: Add the diced onion, garlic, and red bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables are tender and fragrant, stirring everything together as it cooks.

        Combine Ingredients: Stir in the black beans, corn, and enchilada sauce. Mix well to ensure everything is coated in sauce. Let it simmer for about 5 minutes to heat through and blend the flavors.

          Add Cheese: Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and allow it to cook on low heat for another 5 minutes until the cheese is melted and bubbly.

            Serve: Once the cheese is melted, remove the skillet from the heat. Garnish with fresh cilantro and serve with lime wedges on the side.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4