Ingredients
- 1/2 tablespoon olive oil
- 1 pound ground dark turkey
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 oz hatch chilies
- 10 oz peeled and diced sweet potato
- 15 oz can black beans, drained and rinsed
- 15 oz red enchilada sauce
- juice of 1 lime
- 2 teaspoons arrowroot starch
- 4 oz pepper jack cheese, shredded
- 6 oz Colby jack cheese, shredded
- Greek yogurt or sour cream, for garnish and serving
- cilantro, for garnish and serving
- avocado, for garnish and serving
- jalapeño, for garnish and serving
- lime wedges, for garnish and serving
Method
- Preheat oven to 400 degrees.
- Heat a 10 inch cast iron skillet over medium-high heat. Once hot, add the olive oil and the ground turkey. Cook the ground turkey until no longer pink, breaking it up as it browns.
- Next, add minced garlic, diced onion, cumin, oregano, paprika, salt, and pepper and cook for another 3-4 minutes until the onion becomes translucent.
- Add the hatch chilies, diced sweet potato, black beans, and red enchilada sauce and stir until well combined. Simmer for 10-12 minutes until sweet potatoes are tender, stirring occasionally.
- Whisk together lime juice and arrowroot starch until well combined. Remove the skillet from the heat and pour in the lime juice/arrowroot starch mixture and then the shredded pepper jack cheese. Stir until well combined.
- Top the casserole evenly with the shredded Colby Jack cheese. Place the skillet in the oven and bake at 400 degrees for 10-12 minutes until bubbly and the cheese is golden brown.
- Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, avocado slices, and sliced jalapeño before serving.
Keywords: ground turkey enchilada casserole, turkey enchilada skillet, turkey black bean enchiladas, sweet potato black bean enchiladas
