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- 1 pound ground turkey - 2 medium sweet potatoes, peeled and diced - 1 can (15 ounces) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 8 whole wheat tortillas - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 cup enchilada sauce (store-bought or homemade) - Fresh cilantro for garnish (optional)

Healthy Turkey and Sweet Potato Enchiladas

Discover a healthier take on a classic favorite with these Zesty Turkey & Sweet Potato Enchiladas! Packed with lean ground turkey and rich, nutrient-dense sweet potatoes, this recipe brings a delicious twist to traditional enchiladas. Enhanced with black beans, corn, and a savory enchilada sauce, this dish offers both flavor and nourishment. Perfect for family dinners or entertaining, this meal is sure to impress while keeping your health goals in check. Enjoy cooking and savoring each bite!
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Ingredients
  

For the Enchiladas:

1 pound ground turkey

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

1 cup black beans, rinsed and drained

1 cup corn kernels (can use fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

6 whole wheat tortillas

1 cup shredded reduced-fat cheese (choose either cheddar or a Mexican cheese 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 teaspoon dried oregano

1 teaspoon ground cumin

Salt and pepper, to taste

Optional Toppings:

Fresh chopped cilantro

Avocado slices

Greek yogurt or light sour cream

Lime wedges

Instructions
 

Prepare the Sweet Potatoes:

    - Bring a pot of water to a boil. Add the diced sweet potato and cook for about 8 minutes, or until tender yet firm. Drain the sweet potatoes and set them aside for later use.

      Cook the Turkey Filling:

        - In a large skillet, heat 1 teaspoon of olive oil over medium heat.

          - Add the ground turkey to the skillet and cook until it is browned, approximately 5-7 minutes, breaking it apart with a spatula as you go.

            - Once browned, mix in the cooked sweet potato, black beans, corn, cumin, chili powder, garlic powder, and season with salt and pepper. Continue cooking for an additional 3-4 minutes, ensuring everything is heated through. Remove the skillet from heat.

              Make the Enchilada Sauce:

                - In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion over medium heat for about 3-4 minutes, until it becomes translucent.

                  - Stir in the minced garlic and cook for an additional minute until fragrant.

                    - Pour in the diced tomatoes (including their juice), vegetable broth, oregano, cumin, and add salt and pepper to taste. Allow the sauce to simmer on low for approximately 10 minutes to let the flavors combine and deepen.

                      Assemble the Enchiladas:

                        - Preheat your oven to 350°F (175°C).

                          - Spread a thin layer of enchilada sauce at the bottom of a 9 x 13 inch baking dish to prevent sticking.

                            - On each tortilla, place a generous portion 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 this process with the remaining tortillas.

                              Combine and Bake:

                                - Pour the remaining enchilada sauce evenly over the rolled tortillas, followed by sprinkling the remaining cheese on top.

                                  - Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

                                    Serve:

                                      - Garnish the enchiladas with fresh chopped cilantro, avocado slices, and a dollop of Greek yogurt or light sour cream. Serve lime wedges on the side for a bright and zesty finish.

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

                                          - Presentation Tips: For a beautiful display, consider serving the enchiladas on a bright platter, drizzled with extra enchilada sauce and garnished with additional cilantro and lime slices.