Mexican Turkey & Sweet Potato Power Skillet

How to Make Mexican Turkey & Sweet Potato Power Skillet

1. 1

   Step 1: Prep the produce

   Active 8 min

   Peel the sweet potato and cut into about 1/2-inch cubes (from 1 large sweet potato). Dice the yellow onion and red bell pepper, and mince the garlic. Having everything prepped keeps the quick skillet moving.

   For this step

   • 1 large (about 1 lb)sweet potato
   • 1 smallyellow onion
   • 1 mediumred bell pepper
   • 2 clove(s)garlic
   
2. 2

   Step 2: Start and steam the sweet potatoes

   Active 4 min · Passive 6 min

   Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium heat. Add the cubed sweet potato and sauté, stirring occasionally, until edges begin to brown (about 4 minutes active). Pour in 1/4 cup low-sodium chicken broth, cover, and let the sweet potatoes steam until just tender, about 6 minutes passive.

   For this step

   • 1 tbspolive oil
   • 1/4 cuplow-sodium chicken broth
   
3. 3

   Step 3: Cook the aromatics and turkey

   Active 6 min

   Push the sweet potatoes to one side of the skillet and add the lean ground turkey, diced yellow onion, diced red bell pepper, and minced garlic to the open space. Break up the turkey with a spatula and cook until the turkey is no longer pink and the vegetables are softened, about 6 minutes; sprinkle in 1 tbsp mild taco seasoning and stir to combine.

   For this step

   • 1 lblean ground turkey
   • 1 tbspmild taco seasoning
   
4. 4

   Step 4: Add black beans and meld flavors

   Active 2 min

   Stir in the drained and rinsed black beans, folding them into the turkey and sweet potatoes. Cook uncovered for about 2 minutes active to heat the beans through and let flavors meld.

   For this step

   • 1 15-oz can (drained & rinsed)black beans
   
5. 5

   Step 5: Melt the cheese

   Active 1 min · Passive 1 min

   Sprinkle 1/2 cup shredded mild cheddar cheese evenly over the skillet mixture. Cover the skillet and let sit off-heat or on very low for 1 minute passive (about 1 minute active to sprinkle and cover) until the cheese melts.

   For this step

   • 1/2 cup (shredded)shredded mild cheddar cheese
   
6. 6

   Step 6: Serve or pack

   Active 2 min

   Remove the skillet from heat and portion into 4 servings while warm. This dish packs well for after-game refuels—divide into containers while slightly cooled and refrigerate for up to 3 days.
   

1. Peel the sweet potato and cut into about 1/2-inch cubes (from 1 large sweet potato). Dice the yellow onion and red bell pepper, and mince the garlic. Having everything prepped keeps the quick skillet moving.
2. Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium heat. Add the cubed sweet potato and sauté, stirring occasionally, until edges begin to brown (about 4 minutes active). Pour in 1/4 cup low-sodium chicken broth, cover, and let the sweet potatoes steam until just tender, about 6 minutes passive.
3. Push the sweet potatoes to one side of the skillet and add the lean ground turkey, diced yellow onion, diced red bell pepper, and minced garlic to the open space. Break up the turkey with a spatula and cook until the turkey is no longer pink and the vegetables are softened, about 6 minutes; sprinkle in 1 tbsp mild taco seasoning and stir to combine.
4. Stir in the drained and rinsed black beans, folding them into the turkey and sweet potatoes. Cook uncovered for about 2 minutes active to heat the beans through and let flavors meld.
5. Sprinkle 1/2 cup shredded mild cheddar cheese evenly over the skillet mixture. Cover the skillet and let sit off-heat or on very low for 1 minute passive (about 1 minute active to sprinkle and cover) until the cheese melts.
6. Remove the skillet from heat and portion into 4 servings while warm. This dish packs well for after-game refuels—divide into containers while slightly cooled and refrigerate for up to 3 days.