Tuesday, August 13, 2013

Turkey and Roasted Sweet Potato Enchiladas

I'm always trying to put a healthy spin on comfort food favorites. In this case I was craving Mexican so I decided to create a "good-for-you" enchilada dish that no one would ever suspect as lighter fare. The roasted sweet potatoes balance perfectly with the salty green chiles and spicy chipotle peppers. Finish this dish with plain Greek yogurt and a squeeze of fresh lime juice and you'll have a dish that's full of flavor as well as nutrients.


Turkey and Roasted Sweet Potato Enchiladas
Serves 6

All you need:
2 large sweet potatoes, peeled and diced
1 red onion, diced 
2 cloves garlic, minced
1 lb. 93% lean ground turkey
1 (4 oz.) can diced green chiles
1 chipotle in adobo, diced (use more if you like it super spicy!)
1 (15 oz.) can black beans, drained and rinsed
12 (6 inch) corn tortillas
2 (15 oz.) cans green enchilada sauce
4 oz. pepper jack cheese, shredded
Salt and pepper, to taste
Plain Greek yogurt and fresh lime juice, for garnish (optional)

All you do:
1. Place sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake at 425 degrees for 20 minutes or until golden brown and slightly crispy.

2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add red onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer.

3. Add ground turkey and cook until no longer pink. Season with salt and pepper. Top with green chiles and chipotle pepper.

4. Add black beans and stir to combine.

                    Love the MyPlate symbol on this can!

5. Finish the turkey mixture with the roasted sweet potato.

6. Heat corn tortillas in the microwave for 30 seconds. Fill each tortilla with a small scoop of the turkey mixture and roll up. 

7. Place each roll in a baking dish coated with cooking spray and top with enchilada sauce.

8. Top enchiladas with pepper jack cheese and bake for 15-20 minutes or until golden and bubbly.

Ooey, gooey goodness...

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