Turkey sweet potato pita enchiladas
This spicy new take on enchiladas will have your family helping in the kitchen to get it on the table faster. Lean ground turkey is a great source of lean protein and an easy way to fill the hunger gap.
Step 1Red sauce: In a saucepan, bring passata, water, chili powder, cumin and garlic to a simmer. Simmer for 10 minutes or until thickened slightly. Stir in soy sauce; set aside.
Step 2Cover sweet potato in a microwaveable bowl with water; cover and microwave for 5 minutes or until tender. Drain well and mash coarsely; set aside.
Step 3In a nonstick skillet, heat oil over medium high heat and cook turkey, onion, garlic, chili powder, oregano, cumin and cayenne for about 8 minutes or until no longer pink inside. Stir in mashed sweet potato.
Step 4Divide mixture among pita halves and place in casserole dish. Pour red sauce over top. Cover with foil and bake in preheated 400° F (200° C) oven for 15 minutes. Uncover and bake for about 5 minutes or until sauce is bubbly and pita are slightly golden and crisp.
Per serving (1 portion)
- 29 g
- 517 mg
- 973 mg
- Total fat
- 10 g
- Saturated fat
- 3 g
- 97 mg
- 50 g
- 9 g
- 12 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation