Turkey, Sweet Potato & Black Bean Taco Hot Dish (Healthy Turkey Taco Casserole)

This Turkey, Sweet Potato & Black Bean Taco Hot Dish layers roasted sweet potatoes with seasoned lean ground turkey, black beans, fire-roasted tomatoes, and melty cheese for a comforting, family-friendly meal. Finished with your favorite taco toppings, it's packed with protein, fiber, and bold taco-inspired flavor.

Introduction

If you're looking for a comforting dinner that's both nourishing and easy to make, this Turkey, Sweet Potato & Black Bean Taco Hot Dish checks all the boxes. Roasted sweet potatoes create a naturally sweet and hearty base that pairs perfectly with seasoned ground turkey, fiber-rich black beans, and fire-roasted tomatoes. A layer of melted Monterey Jack or Mexican cheese blend brings everything together, while fresh toppings like avocado, cilantro, green onions, and pickled jalapeños add brightness, creaminess, and just the right amount of kick.

Whether you're feeding a family, meal prepping for the week, or simply craving a cozy, wholesome dinner, this hot dish delivers satisfying flavor in every bite.

🌿 Mindful Morsel

Sweet potatoes are naturally rich in fiber, vitamin A, vitamin C, and potassium, while black beans provide additional fiber and plant-based protein to help support digestive health and keep you feeling satisfied. Lean ground turkey offers a high-quality source of protein, and colorful vegetables contribute antioxidants that support overall wellness. Together, these ingredients create a balanced meal that's both comforting and nourishing.

Recipe Information

  • Servings: 8

  • Prep Time: 20 minutes

  • Cook Time: 35–40 minutes

  • Total Time: 55–60 minutes

  • Calories: Approximately 400–425 per serving

Ingredients

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 5 cups)

  • 1 tablespoon olive oil

  • Kosher salt and freshly cracked black pepper, to taste

Turkey & Black Bean Filling

  • 1-pound lean ground turkey

  • 1 red bell pepper, diced

  • ½ yellow onion, diced

  • 3 cloves garlic, minced (or 1½ tablespoons jarred minced garlic)

  • 1 (15-ounce) can fire-roasted diced tomatoes, with juices

  • 1 (27-ounce) can black beans, rinsed and drained

  • 3 tablespoons taco seasoning

  • Kosher salt and freshly cracked black pepper, to taste

  • ¼ cup chopped fresh cilantro

Topping

  • 1 (8-ounce) package shredded Monterey Jack cheese or Mexican cheese blend

Optional Garnishes

  • Fresh cilantro

  • Sliced green onions

  • Sliced avocado or guacamole

  • Plain Greek yogurt

  • Pickled jalapeños

  • Sliced Black Olives

  • Fresh lime wedges

Instructions

  1. Prep: Wash the sweet potatoes, bell pepper, cilantro, green onions, and any additional toppings. Peel and cut the sweet potatoes into ½-inch cubes. Dice the bell pepper and onion. Mince the garlic, or measure 1½ tablespoons of jarred minced garlic. Chop the cilantro and prepare any optional garnishes, such as slicing the avocado and pickled jalapeños.

  2. Preheat: Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.

  3. Roast: Add the cubed sweet potatoes to the prepared baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread into an even layer. Roast for 20–25 minutes, stirring halfway through, until the sweet potatoes are fork-tender and beginning to caramelize.

  4. Cook: While the sweet potatoes roast, heat a large skillet over medium heat. Add the ground turkey, diced onion, and bell pepper. Season lightly with salt and pepper. Cook, breaking the turkey into crumbles, until browned and the vegetables have softened, about 7–8 minutes.

  5. Season: Stir in the garlic and cook for about 30 seconds, until fragrant. Add the fire-roasted tomatoes, black beans, and taco seasoning. Stir until well combined and simmer for 5 minutes. Remove from the heat and stir in the chopped cilantro.

  6. Assemble: Spoon the turkey and black bean mixture evenly over the roasted sweet potatoes. Sprinkle the shredded cheese evenly over the top.

  7. Bake: Return the baking dish to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.

  8. Serve: Top with fresh cilantro, sliced green onions, avocado or guacamole, pickled jalapeños, a dollop of plain Greek yogurt, and a squeeze of fresh lime juice. Serve warm.

Tips/Notes

  • Ground chicken or lean ground beef can easily be substituted for the turkey.

  • Stir in 1 cup of corn with the turkey mixture for a touch of sweetness and extra texture.

  • Homemade taco seasoning is a great way to customize the spice level and control sodium.

  • Monterey Jack creates a creamy finish, while a Mexican cheese blend adds a little more flavor complexity.

  • Leftovers keep well in an airtight container in the refrigerator for up to 4 days.

  • Freeze leftovers for up to 3 months. Thaw overnight in the refrigerator before reheating.

  • Serve with a crisp green salad or my Cucumber, Tomato & Dill Salad for a complete meal.

Social Media Callout

This Turkey, Sweet Potato & Black Bean Taco Hot Dish is one of those meals that checks every box: cozy, colorful, packed with protein and fiber, and easy enough for a busy weeknight. Save this recipe for your next meal prep or family dinner, and if you make it, I'd love to see it! Tag @mmmindfulmorsels on Instagram so I can share your creation.

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