Turkey sweet potato pita enchiladas

A spicy new take on enchiladas.

4 servings / 1 hr

Prep 20 min / Cook 40 min

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.

  • 1 large sweet potato, peeled and chopped (about 1 lb/454 g)
  • 1 tsp (5 mL) canola oil
  • 1 pkg (450 g) lean ground turkey
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 2 tsp (10 mL) dried oregano
  • 1/2 tsp (2 mL) ground cumin
  • Pinch cayenne
  • 2 whole wheat pitas, halved

Red sauce:

  • 1 1/2 cups (375 mL) passata (tomato puree)
  • 1/2 cup (125 mL) water or low sodium vegetable or chicken broth
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1 large clove garlic, minced
  • 2 tsp (10 mL) sodium reduced soy sauce
  1. Red 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.
  2. Cover sweet potato in a microwaveable bowl with water; cover and microwave for 5 minutes or until tender. Drain well and mash coarsely; set aside.
  3. In 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.
  4. Divide 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.
Nutritional info per serving (1 of 4)
  • Calories 389
  • Protein 29 g
  • Total Fat 10 g
    Saturated Fat 3 g
    Cholesterol 97 mg
  • Carbohydrates 50 g
    Fibre 9 g
    Total sugars 12 g
    Added sugars 0 g
  • Sodium 517 mg
  • Potassium 973 mg

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