Turkey and Sweet Potato Enchiladas with Avocado Cream

5 from 1 vote
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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. Turkey and Sweet Potato Enchiladas with Avocado CreamEnchiladas 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. Turkey and Sweet Potato Enchiladas with Avocado CreamHow 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.Turkey and Sweet Potato Enchiladas with Avocado CreamSpeaking 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. Turkey and Sweet Potato Enchiladas with Avocado CreamOne 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.Turkey and Sweet Potato Enchiladas with Avocado CreamThey’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.
Turkey and Sweet Potato Enchiladas with Avocado CreamTotal game changers.

If you make this recipe, be sure to tag #dishingouthealth so I can see your cheesy, dreamy creations!

5 from 1 vote

Turkey and Sweet Potato Enchiladas with Avocado Cream

Turkey, black bean and sweet potato filled enchiladas baked to cheesy perfection and topped with avocado cream sauce. A meal so hearty, filling and flavorful, your taste buds would never believe how healthy it is.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 5 servings


  • 2/3 lb ground turkey
  • 1 large sweet potato peeled and diced
  • 1/2 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
  • 1/2 cup shredded cheese of choice cheddar, gouda, Monterrey Jack, Mexican blend, etc.
  • Optional toppings: sliced green onion cilantro, jalapeño
  • **Avocado Cream Sauce**
  • 1/2 ripe avocado
  • 1/4 cup plain Greek yogurt
  • Juice of 1/2 lime
  • 1/4 cup fresh cilantro
  • Sea salt and black pepper to taste
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  • Preheat oven to 400° 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, tossing once halfway through. Reduce oven temperature to 350°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, about 4 minutes. Stir in black beans, sweet potato, and 1/2 cup of enchilada sauce; remove from heat.
  • Spray a 9x13 inch baking dish with non-stick spray and coat bottom of pan with 1/4 cup enchilada sauce.
  • Add a generous scoop of filling to each tortilla. Roll up and place seam-side down in baking dish, repeating until all tortillas are filled. (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° F for 20 to 25 minutes, until cheese is golden and bubbly.
  • While the enchiladas are cooking, prepare the avocado sauce by combining avocado, yogurt, lime, cilantro, and 1/4 cup water in a food processor or blender. Blend until creamy, and season to taste with salt and pepper. If sauce is too thick, add extra water or lime juice as needed.
  • Once enchiladas are cooked, drizzle sauce overtop. Top with extra cilantro and/or green onion, if desired.


To make gluten free, simply substitute the flour tortillas for your favorite corn variety


Serving: 1g | Calories: 519kcal | Carbohydrates: 63g | Protein: 29g | Fat: 18g | Saturated Fat: 3.5g | Sodium: 690mg | Fiber: 12g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

If you like this recipe, be sure to check out my other favorite Mexican-inspired recipes:

Easy Chicken Enchilada Quinoa Bake

Low Fat Beef Enchilada Bowls

Chipotle Lime Turkey Taco Quinoa BakeTurkey and Sweet Potato Enchiladas with Avocado Cream; a healthy makeover of a Mexican classic that is high in both protein and fiber and simple to make! | dishingouthealth.com



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Recipe Rating


  1. Jennifer Barton says:

    5 stars
    This was super tasty! The only thing I changed was to use leftover Thanksgiving turkey (chopped) instead of the ground. I was unsure what size of enchilada sauce to use so I had a big can and erred on the more generous side. The enchiladas are delish but the sauce made them over the top! Thanks for another winner Jamie

  2. HealthyCookinMama says:

    My family complained about all the “healthy” ingredients as I was making this dish, but when it came time to eat, no one was complaining and everyone went back for a second serving. This dish is a delicious combination of flavors. Bravo!

  3. Laura says:

    Ok Jamie these are seriously amazing! I love the combo of turkey and sweet potato! Add some black beans and **avocado** and this is literally the most perfect dish ever! I am going to put this on our “to make” list for this month!!!

    1. dishingouthealth says:

      Yay that makes my day, Laura! We’ve been majorly loving this combo and they’ve been the best addition to our hurricane parties this week in Florida! LOL gotta find some silver lining, right?! Thank you for your sweet comment and support! Xoxo