How did autumn arrive so quickly? Summer flew by in the blink of an eye and we are now waking up to shorter days and crisp, cool mornings.
Even though our family routines look a little different this fall, I still try to rely on meals that are healthy and easy to prepare. I also love adjusting my cooking to reflect the changing seasons. Comfort foods and seasonal ingredients are both on the menu as we transition into fall and winter. My ground turkey and sweet potato enchilada skillet blends a little of both.
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Once you start cooking the enchilada skillet comes together pretty quickly. I always attempt to have all of the vegetables chopped, the tortillas cut, and the cheese grated ahead of time. Key word being attempt, but preparing ingredients in advance makes cooking so much easier!
Ground Turkey and Sweet Potato Enchilada Skillet Cooking Tips
A 12 inch cast iron skillet works well to sauté the vegetables, and as an added bonus is oven safe. Once all the ingredients are in the skillet, you can just slide it right under the broiler.
This meal may also be customized for your taste buds. Depending on your heat tolerance, you can either use a mild restaurant style salsa or turn up the heat a notch with a spicy salsa. My kids and I are not spicy people, but my husband loves a spicy salsa. So I cook with a mild salsa and then my husband tops his off with a spicier version. A win for everyone!
Vegetarian? No problem. Just omit the ground turkey. Makes the meal even easier to clean up because it only requires one pan. Either way you will be rewarded with a delicious meal. A perfect comfort food for fall!
Looking for more fall dinner ideas? My Slow Cooker Apple Cider Chicken Sandwiches are another family favorite. Or try this Easy Maple Glazed Chicken and Sweet Potato sheet pan dinner. If you would like some tips for meal planning (doesn’t planning meals seem like such a challenge right now??), take a look at my post on how meal planning can make your weeks easier!
- 4 tablespoons extra virgin olive oil, divided
- 1 pound ground turkey
- 1/2 large onion, diced
- 2 cloves minced garlic
- 2 cups sweet potatoes cut into approximately 1/2 inch cubes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 15 ounce can black beans, rinsed and drained
- 8 yellow corn tortillas, cut into strips then halved (a pizza cutter works great for this)
- 15 ounce container of your favorite salsa
- 1 1/4 cup Monterey Jack or pepper jack cheese
- 1/4 cup chopped cilantro
- salt and pepper
Heat 2 tablespoons of olive oil in a pan over medium high heat. Add the ground turkey, breaking it up into small pieces as it cooks, 7-9 minutes or until cooked through and no longer pink. Set aside.
Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium heat. Add the diced onions and cook for 4-5 minutes until the onions are translucent and fragrant. Toss in the minced garlic and sauté for another 60 seconds, keeping a close watch so the garlic does not burn.
Add the sweet potatoes, along with the cumin and chili powder. Season with salt and pepper. Stir until all of the pieces are coated in the oil and seasoning. If necessary, add another tablespoon of olive oil so the potatoes don’t stick to the pan.
Cook for 10-15 minutes, stirring occasionally until the sweet potatoes are tender and can be pierced with a fork.
Turn down the heat to medium low and add the can of black beans, corn tortilla pieces, cooked ground turkey, and salsa. Stir to combine, and simmer for a few minutes until heated through.
Remove from heat and mix in ½ cup of cheese. Sprinkle the remaining cheese over the top and broil in the oven on high for 3-5 minutes or until cheese melts and tortillas are slightly browned.
Remove from the oven and sprinkle with cilantro. Serve with sour cream, additional salsa, or diced avocados.