Recipe: Turkey Taco Loaded Sweet Potato Fries

INGREDIENTS: 

• 2 large sweet potatoes 
• 2 tablespoons cornstarch 
• 2 tablespoons avocado oil or other neutral oil 
• 2 teaspoons garlic powder 
• 2 teaspoons onion powder 
• 2 teaspoons paprika 
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 lb ground turkey 
• 15 oz black beans, rinsed and drained 
• 3 tablespoons taco seasoning 
• 1 cup cherry tomatoes, quartered 
• ¼ cup sweet onion, diced
• ¼ cup cilantro, chopped
• 1 jalapeno, seeded, finely minced
• 1 lime, juiced 
• Salt and pepper, to taste 
• 1 ½ cups shredded Mexican blended cheese 
• Toppings: Plain Greek yogurt, pickled jalapenos, cubed avocado 

INSTRUCTIONS: 

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 
2. Cut the sweet potatoes into sticks and soak in a large bowl of cold water for 10-15 minutes. Drain and pat dry. 
3. In a large bowl, toss the sweet potatoes evenly in cornstarch, then add oil and mix until coated. Add spices and gently toss until fully combined. 
4. Arrange fries in a single layer on the baking sheet (use two sheets if needed). Bake for 25-35 minutes, until brown and crispy. 
5. While the sweet potatoes are roasting, cook the ground turkey in a large skillet over medium heat until no longer pink. 
6. Add the taco seasoning and a ¼ cup of water. Cook for 2-3 minutes until fully cooked and coated. 
7. Stir in black beans until warm through, then reduce the heat to low. 
8. In a small bowl, combine tomatoes, onion, cilantro, jalapeno, and lime juice to make pico de gallo. Season with salt and pepper. 
9. Remove fries from the oven, top with cheese and the turkey mixture, and return to the oven for an additional 3-5 minutes until the cheese is melted. 
10. Finish with pico de gallo and add any additional toppings of your choice before serving.