Dairy-Free Turkey and Sweet Potato Enchiladas

Ingredients

• about 450 g Ground turkey
• 1 large Sweet potato
• 0.5 Onion
• 1 tbsp Chili powder
• 1 tsp Cumin
• 2 cloves Garlic
• 1 can Tomato sauce
• 0.5 cup Vegetable broth
• 8 Gluten-free corn tortillas
• 0.5 cup Dairy-free cheese shreds (optional)
• 1 tbsp Avocado oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel and cut the 1 large sweet potato into 1.27 cm cubes. Place the sweet potato cubes in a pot, cover with water, and boil for 10-15 minutes, or until fork-tender. Drain the sweet potato cubes well.
2. 2While the sweet potato is cooking, heat 1 tablespoon of avocado oil in a 25.4 cm skillet over medium-high heat. Add the about 450 g ground turkey and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat from the skillet.
3. 3Add the 0.5 onion, chopped, and 2 cloves of garlic, minced, to the skillet with the ground turkey. Cook for 3-5 minutes, stirring occasionally, until the onion is softened and the garlic is fragrant.
4. 4Stir in the 1 tablespoon chili powder and 1 teaspoon cumin into the skillet and cook for 1 minute more, until fragrant. Add the cooked and drained sweet potato cubes to the skillet and gently mix everything together.
5. 5In a medium saucepan, combine the 1 can tomato sauce and 0.5 cup vegetable broth. Bring the mixture to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
6. 6Warm the 8 gluten-free corn tortillas briefly, either in a dry skillet for about 30 seconds per side or wrapped in a damp paper towel in the microwave for 30 seconds, until they are pliable. This prevents them from cracking when rolled.
7. 7Spoon about 1/4 of the turkey and sweet potato mixture into the center of each warmed tortilla. Roll up each tortilla tightly and place them seam-side down in a 22.86 × 33.02 cm baking dish.
8. 8Pour the simmered tomato sauce mixture evenly over the rolled tortillas in the baking dish. If you are using the 0.5 cup dairy-free cheese shreds, sprinkle them over the top.
9. 9Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.

Substitutions

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