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Turkey and Sweet Potato Enchiladas with Avocado Cream
by Jamie Vespa on Wednesday February 1, 2017
Turkey and Sweet Potato Enchiladas with Avocado Cream

Turkey, black bean and sweet potato filled enchiladas baked to cheesy perfection and topped with avocado cream sauce. A meal so hearty, filling, and flavorful, your taste buds won't believe how healthy it is.


  • ⅔ lb ground turkey
  • 1 large sweet potato, peeled and diced
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 tbsp extra virgin olive oil
  • Sea salt and black pepper to taste
  • 12 medium-sized flour tortillas
  • 1 can store-bought red enchilada sauce (La Victoria is my favorite)
  • 1 (15.5 ounce) can black beans or lentils, drained and rinsed
  • 3-4 ounces (~1/2 cup) shredded cheese of choice (cheddar, gouda, Monterrey Jack, Mexican blend, etc.)
  • Optional toppings: sliced green onion, cilantro, jalapeño

**Avocado Cream Sauce**

  • ½ ripe avocado
  • ¼ cup 0% fat plain Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 4 tbsp water
  • Juice of ½ lime
  • 3 tbsp fresh cilantro
  • Pinch of sea salt and black pepper


  1. Preheat oven to 400 degrees F and line a baking sheet with foil. Spread out sweet potatoes and drizzle with 1 tbsp olive oil, salt and pepper. Bake for 20 minutes. Reduce oven heat to 350 degrees F.
  2. Heat a large skillet over medium heat. Add turkey and cook until browned, using a spatula to chop into small pieces. Add onion and garlic and cook until softened, ~3-4 minutes. Add black beans and cooked sweet potato and toss to combine. Transfer filling to a bowl.
  3. Set up your assembly line of ingredients: tortillas, filling and sauce.
  4. Spray a 9x13 inch baking dish with non-stick spray and coat bottom of pan with ¼ cup enchilada sauce.
  5. Add a scoop of filling to tortilla, roll up and place seam-side down in baking dish. Repeat until all tortillas are filled. I can usually fit 10 tortillas in a line and two going down the side. If you have any leftover filling, you can spoon it over enchiladas or fill in the sides of the pan.
  6. Pour remaining enchilada sauce evenly over top. Top with cheese and bake at 350 degrees F for 20-25 minutes, until cheese is golden and bubbly.
  7. While the enchiladas are cooking, prepare the avocado cream sauce by combining avocado, yogurt, olive oil, water, lime and cilantro in food processor or blender. Blend until creamy and well-combined. If sauce is too thick, add 1-2 tsp more water.
  8. Once enchiladas are cooked, use a spoon to drizzle sauce evenly overtop. Top with extra cilantro and/or green onion (optional). Serve!


To make gluten free, simply substitute the flour tortillas for your favorite corn variety

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Serves: 5 servings

Nutrition Information

Serving size: ⅕th of recipe Calories: 519 Fat: 18 gm Saturated fat: 3.5 gm Carbohydrates: 63 gm Sugar: 5 gm Sodium: 690 mg Fiber: 12 gm Protein: 29 gm Cholesterol: 55 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.