Serves 4-6 people
Estimated Cooking Time: 45 minutes
Ingredients:
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced bell pepper
- 1 jalapeño, diced
- 4 garlic cloves, minced
- 1 lb ground turkey (omit for vegetarian option)
- 2 tsp paprika
- 1 tsp chile powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp green chile powder or cayenne pepper (optional)
- 1 tbsp tomato paste
- 1 10oz can of Rotel tomatoes with green chiles (I used mild)
- 1 can black beans, rinsed
- 2 cups sweet potato, cut into 1 inch cubes
- 1/2 cup chicken broth (sub vegetable broth for vegetarian option)
- 1 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese (can use vegan cheddar — this one is one of the better ones I’ve tried )
- Avocado, for topping (optional)
Instructions:
- Preheat oven to 375 degrees
- Heat the olive oil in a large, oven-safe skillet over medium-high heat
- Once the oil is heated and shining, add the onion, pepper, jalapeño, and garlic. Saute until the vegetables are tender and fragrant — about 5 minutes
- Add the ground turkey and all the seasonings to the skillet and cook until the turkey is browned.
- Add the tomato paste, and mix until combined with the turkey and vegetables
- Next, add the can of Rotel tomatoes and green chiles, black beans, and sweet potato, and chicken broth and stir to combine
- Simmer in the skillet for about 20 minutes, until most of the liquid has evaporated and the sweet potatoes are cooked
- Sprinkle the cheddar cheese on top, and place the skillet in the oven and bake for 7 minutes, until the cheese is melted
- Top the skillet with the chopped cilantro, avocado, and any other toppings you desire! Serve with tortilla chips or use as taco filling in some soft tortillas.
A little Taco Tuesday recipe for y’all, and I promise it’s a good one! Inspired by one of my favorite recipes, but with some added deliciousness, this is an easy, one-skillet recipe that you can eat in a taco, on top of some greens, or just as a dip with some tortilla chips (I’ve done all of it). This is also an easy recipe to modify to be vegetarian (exclude the turkey and sub the chicken broth for vegetable broth) or to be dairy-free (exclude the cheese), and it’ll still be filling and amazing no matter what.
love finding ways to eat more vegetables, and this dish is full of them and cooked in delicious mexican spices that could make anything taste good. One thing to not skip on, if you don’t mind a little kick, is the green chile seasoning! Cayenne pepper is a good substitute, but if you can find green chile seasoning– it is the perfect addition to give that extra flavor!
If you give it a try and like it, give a thumbs up and leave a comment to let me know what you think!
cook•int 