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Sweet Potato Turkey Enchilada Skillet

This Sweet Potato Turkey Enchilada Skillet is a flavorful, hearty one-pan meal packed with protein, veggies, and classic enchilada spices—perfect for easy weeknight dinners!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Easy, Gluten-Free, Ground Turkey, Healthy, One-Pot, Sweet Potato
Servings: 4 servings

Ingredients

  • 2 medium Sweet Potatoes peeled and diced
  • 1 lb Ground Turkey lean
  • 1 small Onion chopped
  • 2 cloves Garlic minced
  • 1 Bell Pepper any color, chopped
  • 1 can Black Beans rinsed and drained
  • 1 can Diced Tomatoes with Green Chilies
  • 1 cup Corn Kernels fresh, frozen, or canned
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • Salt and Pepper to taste
  • 1 cup Shredded Cheddar Cheese
  • 2 tbsp Olive Oil
  • Fresh Cilantro for garnish

Instructions

  • Peel and dice 2 medium sweet potatoes into small, even cubes about ½ inch pieces. Set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 pound of ground turkey and cook, breaking it up, until no longer pink, about 5-7 minutes. Season lightly with salt and pepper. Remove turkey and set aside.
  • Add remaining tablespoon of olive oil to skillet. Sauté 1 small chopped onion, 2 minced garlic cloves, and 1 chopped bell pepper for about 5 minutes until onion is translucent and peppers soften.
  • Add diced sweet potatoes to skillet with veggies. Stir to coat with oil and cook for 10-12 minutes, stirring occasionally, until tender but not mushy.
  • Stir in 1 can rinsed and drained black beans, 1 cup corn kernels, and 1 can diced tomatoes with green chilies. Mix to combine.
  • Sprinkle 1 teaspoon ground cumin, 1 teaspoon chili powder, and salt and pepper to taste over mixture. Stir well.
  • Add cooked ground turkey back to skillet. Stir and reduce heat to low. Cover and simmer for 5 minutes to meld flavors.
  • Sprinkle 1 cup shredded cheddar cheese evenly over top. Cover and cook 3-5 minutes until cheese melts. Garnish with fresh chopped cilantro before serving.

Equipment

  • Large skillet or sauté pan
  • Sharp Knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Measuring Spoons and Cups
  • Colander

Notes

  • Rinse canned beans to reduce sodium and improve texture.
  • Use a non-stick skillet to prevent sticking and ease cleanup.
  • Adjust spice levels with extra chili powder or cayenne pepper for more heat.
  • Make it dairy-free by substituting cheddar with plant-based cheese or nutritional yeast.
  • Store leftovers in airtight containers in the fridge up to 4 days or freeze up to 3 months.