Description
This Sweet Potato Taco Skillet is high in protein, ready in 30 minutes and comes together in one pan. It’s the kind of cozy weeknight dinner that’s on the table in 30 minutes with minimal cleanup!
Ingredients
Units
- 1 pound ground turkey (or ground beef)
- 1 tablespoon avocado oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 large sweet potato, peeled and cubed (about 2 cup)
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups salsa
- 1 cup chicken broth
- 2 cups chopped spinach
- 1/2 cup shredded cheese, for topping
Instructions
- Heat oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned.
- Add the chopped onion and sauté for 2 minutes, until softened.
- Stir in the salt, chili powder, garlic powder, and black pepper.
- Add the sweet potato, black beans, salsa, and chicken broth. Stir to combine, then bring to a light boil. Cover and simmer on medium-low heat for 20 minutes, or until the sweet potato is tender.
- Stir in the chopped spinach until wilted.
- Sprinkle the shredded cheese on top, then broil in the oven for 2 minutes, until the cheese is melted and bubbly.
- Serve immediately as is or with rice, quinoa or tortillas.
Notes
Use an oven-safe skillet, or transfer to a baking dish before broiling.
Cut the sweet potato into even ½-inch cubes.
Don’t lift the lid during the simmer.
Use a salsa you enjoy eating, it’s the main flavour base.
Watch the broiler closely and pull when the cheese is bubbly.
If the skillet is too watery, remove the lid and cook on medium-high until the liquid cooks down.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g