Ingredients:

  • Tbsp Olive Oil
  • lb Ground Turkey (93% lean recommended)
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • large Sweet Potatoes, peeled and diced into ½-inch cubes
  • tsp Ground Cumin
  • tsp Smoked Paprika
  • ½ tsp Dried Oregano
  • cup Turkey Broth (Low sodium preferred)
  • (14.5 oz) can Diced Tomatoes, undrained
  • (15 oz) can Black Beans, rinsed and drained well
  • Tbsp Fresh Lime Juice
  • ¼ cup Fresh Cilantro, chopped
  • Salt and Black Pepper, to taste

Instructions:

  1. Peel and dice sweet potatoes into uniform ½-inch cubes. Dice the onion and mince the garlic. Rinse and drain the black beans.
  2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add ground turkey, breaking it up with a spoon. Cook until browned through. Drain off any excess grease and set the cooked turkey aside.
  3. Reduce heat to medium. Add the diced onion to the same skillet and cook for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add cumin, smoked paprika, and oregano to the pan. Stir constantly for about 30 seconds until the spices become aromatic.
  5. Return the cooked turkey to the pan. Add the diced sweet potatoes. Stir everything together well to coat with the spices.
  6. Pour in the broth and the undrained diced tomatoes. Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover the skillet, and cook for 10–12 minutes, or until the sweet potatoes are tender when pierced with a fork.
  7. Stir in the rinsed black beans and cook uncovered for 3–5 minutes, allowing the sauce to thicken slightly.
  8. Remove from heat. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust salt and pepper as necessary. Garnish with the remaining cilantro before serving.