DinnerTex-MexHigh ProteinBudget FriendlyFamily Friendly
Turkey Enchilada Stuffed Sweet Potatoes
Baked sweet potatoes filled with cumin turkey, pinto beans, enchilada sauce, and cheddar.
- Calories
- 570
- Protein
- 43g
- Carbs
- 63g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 65 min total
- sweet potatoesscrubbed2 lb
- turkeypatted dry20 oz
- pinto beansdrained and rinsed12 oz
- enchilada sauce8 oz
- red bell pepperdiced1
- oniondiced1/3 lb
- shredded cheddar3 oz
- cooking oil4 tsp
- cumin1 tsp
- kosher salt3/4 tsp
- black pepper1/4 tsp
Instructions
- 1Scrub the sweet potatoes, dice the bell pepper and onion, and pat the turkey dry. Season the turkey with the cumin, half the salt, and the pepper.
- 2Heat the oven to 425F. Pierce the sweet potatoes several times with a fork and bake for 35-45 minutes, until fork-tender.
- 3While the potatoes bake, heat the oil in a skillet over medium heat. Add the onion and bell pepper, season with the remaining salt, and cook for 4-5 minutes, until softened.
- 4Add the turkey and cook for 5-7 minutes, breaking it into small pieces, until the thickest pieces reach 165°F (74°C). Wash the board, knife, and your hands with soap and water before touching anything else.
- 5Stir in the pinto beans and enchilada sauce and cook for 3-4 minutes, until bubbling and hot. Split the sweet potatoes, fill them with the turkey mixture, top with cheddar, and return them to the oven for 3-4 minutes, until the cheese melts.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.