Easy Weeknight Dinner (Print Version)
# Ingredients:
→ Produce & Herbs
01 -
2 medium sweet potatoes (about 1 pound)
02 -
1 small yellow onion, diced
03 -
1 bell pepper, diced
04 -
1 clove garlic, minced
05 -
1/4 cup fresh cilantro, chopped
→ Protein & Dairy
06 -
1 pound ground turkey
07 -
1 can (15 oz) black beans, drained and rinsed
08 -
1 cup shredded Mexican blend or cheddar cheese, plus extra for topping
→ Seasonings & Liquids
09 -
2 tablespoons olive oil or avocado oil
10 -
1/2 cup water
11 -
1 tablespoon chili powder
12 -
1 teaspoon ground cumin
13 -
1 teaspoon paprika (smoked or sweet)
14 -
1 teaspoon salt
15 -
1/2 teaspoon garlic powder
16 -
1/2 teaspoon onion powder
17 -
1/4 teaspoon cayenne pepper
→ Optional Toppings
18 -
Sliced avocado or guacamole
19 -
Sour cream
20 -
Pickled jalapeños
21 -
Hot sauce
# Instructions:
01 -
Pierce each sweet potato several times with a fork. Microwave them one at a time for about 5 minutes, then continue in 30-second intervals until they're fork-tender. Set aside to cool enough to handle.
02 -
Heat the oil in a large skillet over medium heat. Add the diced onion and cook for 3-5 minutes until softened. Add the bell pepper and continue cooking for another 3 minutes. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
03 -
Add the ground turkey to the skillet, breaking it apart with a spatula as it cooks. Continue cooking until the meat is lightly browned, about 8 minutes, stirring occasionally to ensure even cooking.
04 -
While the turkey is browning, peel the skin off the cooked sweet potatoes and dice them into roughly ¾-inch cubes.
05 -
Add all of the spices (chili powder, cumin, paprika, salt, garlic powder, onion powder, and cayenne) to the skillet along with the water. Stir well to coat the meat and vegetables. Allow everything to simmer together for 2-3 more minutes so the flavors can blend.
06 -
Add the diced sweet potatoes, black beans, shredded cheese, and chopped cilantro to the skillet. Stir everything together thoroughly and continue cooking just until the cheese melts. Reduce the heat to low if needed to prevent sticking.
07 -
Remove from heat and serve immediately. You can enjoy it as is, serve it over rice with your favorite toppings, or use it as a filling for warm tortillas. It's delicious topped with avocado or guacamole, a dollop of sour cream, and an extra sprinkle of cheese.
# Notes:
01 -
This hearty skillet meal comes together in about 30 minutes for a quick weeknight dinner.
02 -
To store leftovers, place in an airtight container and refrigerate for up to 4 days.
03 -
To reheat in the microwave, warm an individual portion for 2-3 minutes, stirring halfway, until heated to an internal temperature of 165°F.
04 -
To reheat on the stovetop, warm in a non-stick skillet until heated through to 165°F, adding a splash of water if needed.