Recipe By: Maria Lichty / @twopeasandpod

🍠 The move: Roast the sweet potatoes first so they're tender and slightly caramelized before the taco-spiced turkey and beans join the party.

🎥 WATCH The Video

For the sweet potatoes
2 medium sweet potatoes, diced into ½-inch cubes (about 5 cups)
1 tbsp olive oil
Kosher salt and black pepper, to taste

For the turkey & black beans
1 lb ground turkey
1 red bell pepper, diced
½ yellow onion, diced
Kosher salt and black pepper, to taste
3 garlic cloves, minced
1 (15 oz) can fire-roasted tomatoes, including juices
1 (15 oz) can black beans, rinsed and drained
3 tbsp taco seasoning
¼ cup chopped cilantro
1½ cups shredded Monterey Jack or cheddar cheese

For the toppings
Fresh cilantro
Sliced green onions
Sliced avocado or guacamole
Jalapeño ranch

1️⃣ Roast The Sweet Potatoes
Preheat your oven to 400°F. Grease a 9×13-inch baking dish, add the diced sweet potatoes, and toss with olive oil, salt, and pepper. Spread them out and roast for 20–25 minutes, turning halfway through, until fork-tender.

2️⃣ Brown The Turkey
While the potatoes roast, place a large skillet over medium heat. Add the ground turkey, diced onion, and bell pepper. Season with salt and pepper, then cook, breaking the meat apart, until the turkey is cooked through and the vegetables have softened.

3️⃣ Bring The Taco Flavor
Stir in the minced garlic and cook for another minute. Add the fire-roasted tomatoes (juices included), black beans, and taco seasoning. Stir and let everything simmer for about 5 minutes. Remove from the heat and fold in the chopped cilantro.

4️⃣ Build The Bake
Spoon the seasoned turkey and black bean mixture over the roasted sweet potatoes. Cover the top evenly with shredded cheese. Don't be shy.

5️⃣ Get It Melty
Return the dish to the oven for approximately 10 minutes, until the cheese is melted and the filling is heated through.

6️⃣ Load It Up
Finish with fresh cilantro, green onions, creamy avocado, and a drizzle of jalapeño ranch. Serve warm, straight from the baking dish.

Want a little crunch? Scoop it up with tortilla chips. Prefer a handheld situation? Spoon the filling into warm tortillas.

And if you're cooking ahead, refrigerate leftovers in an airtight container for up to four days.

No shell. No rules. All the taco-night energy.