2 tbsp olive oil
1 large sweet potato processed into rice, 4 c
1 red bell pepper cored and chopped
1 green bell pepper cored and chopped
1 lb lean ground turkey
1 15-oz can black beans drained and rinsed
1 15-oz can tomato sauce
2 tbsp tomato paste
3/4 c low-sodium chicken broth
2 tbsp chili powder
2 tsp ground cumin
1 tsp sea salt to taste
1 c Monterey Jack cheese shredded
1 c cheddar cheese shredded
1 bunch green onion chopped
1 avocado peeled and sliced
1/2 c fresh cilantro chopped
Chop the sweet potato into large chunks and place in a food processor. Process until rice-sized pieces form. Set aside.
Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the chopped bell peppers and saute, stirring occasionally, until softened, about 5 minutes.
Move the bell peppers to one side of the skillet and add the ground turkey meat, pressing it into an even layer in the skillet. Allow it to brown on one side for 1 to 2 minutes. Flip, and allow turkey to brown on the other side another 1 to 2 minutes. Chop up the turkey using a spatula and mix everything together.
Add the sweet potato rice and black beans and stir well.
In a blender, combine the tomato sauce, tomato paste, broth, chili powder, ground cumin and sea salt. Blend until smooth. Pour this mixture into the skillet and stir well. Bring to a gentle boil, then reduce the heat, cover, and simmer 15 minutes.
Preheat the oven to 375 degrees F.
Uncover the skillet and sprinkle the grated cheese over the skillet and place on the center rack of the preheated oven. Bake for 10 minutes, or until cheese has melted and turkey reaches an internal temperature of 165º.
Serve with or without warm corn tortillas with fresh cilantro, green onion, and avocado.