Labor Day has come and passed which means one thing; the return of the oven. I know I have already kicked off my personal crockpot and stove season. While I’m not quite ready to cook stick to your ribs, hearty meals that keep me warm; I have embarked on making some transitional meals that border on comfort food and late summer seasonal. I’m starting with these Sweet Potato, Black Bean and Turkey Enchiladas.
Today’s enchilada recipe will feed a small crowd. The enchiladas are saucy, cheesy, and filled to the brim with wholesome veggies and protein.
Have fun cooking these up for weeknight celebrations. I like to spice up my evenings and so should you!:
- Mexican Monday
- Taco Tuesday
- Fiesta Friday
Pair them with chips and bean dip, rice, and salad for a weeknight themed celebration the whole household will love!
…all for the love of the dish
- 1 lb ground turkey
- 6 burrito size tortillas
- 1 sweet potato
- 1/2 cup canned black beans
- 1/2 cup cooked corn (I used fresh but feel free to use canned or frozen)
- 1 can of fire roasted green chili peppers
- 1 & 1/2 cups enchilada sauce
- 1 cup of reduced fat shredded Mexican cheese mixture
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp chili powder
- salt and pepper
- 1 avocado for topping (optional)
- 2 shoots of green onion, sliced (optional)
- Preheat oven to 375 degrees. Peel and cut sweet potato into cubes. Toss the sweet potato pieces with olive oil and sprinkle with salt and pepper. Bake for 25 minutes. Keep the oven at 375 after you remove the sweet potatoes.
- Meanwhile, brown the ground turkey in a large pan. Season with chili powder, paprika, salt and pepper.
- Mix together cooked sweet potatoes, ground turkey, corn, black beans, and fire roasted green chilies.
- Coat the bottom of baking pan with ½ cup of enchilada sauce.
- Put together your enchiladas filling each tortilla with 1/6 of the mixture and topping with a sprinkle of cheese (Split 1/2 cup of cheese between the 6 enchiladas). Roll the tortillas like a long burrito and place fold side down in the pan. Once all 6 are rolled up, top with remaining enchilada sauce and ½ cup of the cheese mixture.
- Bake for 20-25 minutes.