This recipe is a variation on my beloved Sweet Potato Enchilada Pie. The combination of sweet potato, mushroom, beans, and cheese makes me want to sing with joy. However, I wanted to make a version of this dish that didn’t have tortillas in it and lightened up the cheese. Depending on the enchilada sauce you use, this could be a gluten-free dish (I used Hatch brand). I added yogurt to bring the heat down, since we used medium-heat sauce. No extra spices are needed, because the sauce has good flavor on its own. We served it over sweet potatoes that were steamed in the microwave. You may also like this sauce over pasta.
Makes 8 servings (1/2 cup each)
To make this vegetarian, omit the turkey and add more mushrooms.
2 large sweet potatoes
1 tablespoon extra-virgin olive oil
8 oz. box sliced baby bella mushrooms
1 pound (16 oz.) ground turkey breast, 99% fat free
1 can (15 oz.) black beans, no salt added, rinsed and drained
1 can (15 oz.) red enchilada sauce, medium or mild
1/2 cup (2 oz.) shredded Mexican-blend cheese
1/2 cup fat-free plain Greek yogurt
Microwave the sweet potatoes on the Potato setting until done. Cut in half and let cool. Peel and diced the cooked sweet potato; discard the potato peelings.
Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, oregano, cumin and sweet potato; heat through.