Healthy Turkey and Sweet Potato Enchiladas

- 1 pound ground turkey - 2 medium sweet potatoes, peeled and diced - 1 can (15 ounces) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 teaspoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (14.5 ounces) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon dried oregano - 8 whole wheat tortillas - 1 cup shredded cheese (optional) - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Healthy Turkey and Sweet Potato Enchiladas

Discover the deliciously healthy Zesty Turkey & Sweet Potato Enchiladas recipe that combines lean turkey, nutritious sweet potatoes, and whole wheat tortillas for a perfect meal option. Smothered in a zesty homemade sauce, these enchiladas not only brighten your dinner table but also deliver on flavor and nutrition. With easy preparation steps and tips for garnishing, you can create a satisfying dish that everyone will love, making it a go-to for any occasion.

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Ingredients

For the Enchiladas:

1 pound ground turkey

1 medium sweet potato, peeled and diced (about 1 cup)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt and pepper to taste

6 whole wheat tortillas

1 cup shredded reduced-fat cheese (cheddar or a Mexican blend)

For the Sauce:

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) diced tomatoes with green chilies

1/2 cup vegetable broth

1 tsp dried oregano

1 tsp cumin

Salt and pepper to taste

Optional Toppings:

Fresh cilantro, chopped

Avocado slices

Greek yogurt or light sour cream

Lime wedges

Instructions

Prepare the Sweet Potatoes:

- Boil or steam the diced sweet potato in water for about 8 minutes until tender but still firm. Drain and set aside.

Cook the Turkey Filling:

- In a large skillet, heat a teaspoon of olive oil over medium heat.

- Add the ground turkey and cook until browned (about 5-7 minutes), breaking it up with a spatula.

- Stir in the cooked sweet potato, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 3-4 minutes until heated through. Remove from heat.

Make the Enchilada Sauce:

- In the same skillet, add one tablespoon of olive oil and sauté the chopped onion for about 3-4 minutes until translucent.

- Add minced garlic and cook for an additional minute until fragrant.

- Pour in the diced tomatoes (with juice), vegetable broth, oregano, cumin, salt, and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld.

Assemble the Enchiladas:

- Preheat the oven to 350°F (175°C).

- Spread a small amount of the enchilada sauce in the bottom of a 9x13 inch baking dish.

- On each tortilla, place a generous amount of the turkey and sweet potato mixture, then sprinkle some shredded cheese on top. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.

Combine and Bake:

- Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining cheese on top.

- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Serve:

- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or light sour cream. Serve with lime wedges on the side for an extra zing.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6