Turkey, black bean and sweet potato filled enchiladas baked to cheesy golden perfection and smothered in superbly healthy avocado cream sauce. A meal so hearty, filling and flavorful, your taste buds would never believe how nutritious it is. Enchiladas are my spirit meal.
These spud-loaded, black bean studded, cheese coated, oven roasted enchiladas are VOTED number one in my book of revamped Mexican classics. Can we turn that last sentence into a rap?
And now that we’ve officially entered September (like, WHAT?), I’m so ready to break out all the PUMPKINAPPLESWEETPOTATOGINGERBREAD recipes. They’ll be coming in hawt, friends. How do you guys like your ‘chiladas? I’m personally a huge fan of including diced sweet potato, not only for its delectably sweet taste, but also its many health benefits. This humble root veggie is packed with oodles of vitamin A, antioxidants, fiber and phytonutrients galore.
I especially love these studly spuds paired with black beans. They’re the perfect combination of sweet and earthy and absolutely SHINE when wrapped in a warm tortilla and bathed in enchilada sauce.Speaking of saucy, this avocado cream sauce may quickly become an obsession if you’re anything like me and go nuts for all the fresh, zippy, creamy, ‘cado-licious things in life.
It literally takes 5 minutes to make and only includes 5 ingredients!! Assuming the water, salt and pepper you already have on hand… 😉
This sauce does not, and should not, be limited to your enchiladas alone. Ohhh no, you’d be doing your taste buds a real disservice there. This magic green sauce can be added to just about ANY-THING. Think roasted vegetables, salads, grain bowls, wraps, sandwiches, NACHOS (why not?). Anything you think needs a little extra zing, this sauce is the answer. One of the best things about topping enchiladas with a healthy sauce like this is that it allows you to go lighter on the cheese without sacrificing flavor or creaminess. I only used ~3-4 ounces of shredded gouda cheese and it was just enough to get the sharp, buttery flavor without adding loads of extra calories. Traditional enchiladas are usually submerged in melted cheese because it helps lock in the moisture and adds creaminess. Well, we’re swapping out that extra saturated fat for heart-healthy omega-3 fat while adding loads more protein, flavor and freshness. Win-WIN.
These enchiladas can also easily be made vegetarian by leaving out the turkey and adding extra sweet potato in the mix. I’ve tried them both ways and did the same happy dance with each.They’re easy to assemble and hold up especially well for leftovers (100% weeknight-approved). Seriously, when I think about the 4 servings of leftover enchiladas sitting in my fridge, my heart skips a beat.
And let me just say, leftovers are ESSENTIAL right now because we are the midst of a hurricane in Florida (nbd) and i’ll lose my mind if we get flooded in and don’t have some sort of Mexican food, red wine and froyo on hand.
Total game changers.
If you make this recipe, be sure to tag #dishingouthealth so I can see your cheesy, dreamy creations!
- ⅔ lb ground turkey
- 1 large sweet potato, peeled and diced
- ½ onion, diced
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- Sea salt and black pepper to taste
- 12 medium-sized flour tortillas
- 1 can store-bought red enchilada sauce (La Victoria is my favorite)
- 1 (15.5 ounce) can black beans or lentils, drained and rinsed
- 3-4 ounces (~1/2 cup) shredded cheese of choice (cheddar, gouda, Monterrey Jack, Mexican blend, etc.)
- Optional toppings: sliced green onion, cilantro, jalapeño
- **Avocado Cream Sauce**
- ½ ripe avocado
- ¼ cup 0% fat plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 4 tbsp water
- Juice of ½ lime
- 3 tbsp fresh cilantro
- Pinch of sea salt and black pepper
- Preheat oven to 400 degrees F and line a baking sheet with foil. Spread out sweet potatoes and drizzle with 1 tbsp olive oil, salt and pepper. Bake for 20 minutes. Reduce oven heat to 350 degrees F.
- Heat a large skillet over medium heat. Add turkey and cook until browned, using a spatula to chop into small pieces. Add onion and garlic and cook until softened, ~3-4 minutes. Add black beans and cooked sweet potato and toss to combine. Transfer filling to a bowl.
- Set up your assembly line of ingredients: tortillas, filling and sauce.
- Spray a 9x13 inch baking dish with non-stick spray and coat bottom of pan with ¼ cup enchilada sauce.
- Add a scoop of filling to tortilla, roll up and place seam-side down in baking dish. Repeat until all tortillas are filled. I can usually fit 10 tortillas in a line and two going down the side. If you have any leftover filling, you can spoon it over enchiladas or fill in the sides of the pan.
- Pour remaining enchilada sauce evenly over top. Top with cheese and bake at 350 degrees F for 20-25 minutes, until cheese is golden and bubbly.
- While the enchiladas are cooking, prepare the avocado cream sauce by combining avocado, yogurt, olive oil, water, lime and cilantro in food processor or blender. Blend until creamy and well-combined. If sauce is too thick, add 1-2 tsp more water.
- Once enchiladas are cooked, use a spoon to drizzle sauce evenly overtop. Top with extra cilantro and/or green onion (optional). Serve!
If you like this recipe, be sure to check out my other favorite Mexican-inspired recipes: