Creating the Leftover Sweet Potato & Turkey Enchilada Skillet is simple if you follow these steps:

1. Heat the Skillet: In a large skillet, add a drizzle of olive oil and heat over medium heat.
2. Sauté Ingredients: Add the diced sweet potatoes to the skillet and sauté for about 5 minutes until they are slightly softened.
3. Add Turkey and Beans: Stir in the cooked turkey and black beans, mixing well to combine.
4. Mix in Corn: Add the corn to the skillet, stirring to incorporate all the ingredients.
5. Season: Sprinkle the chili powder, cumin, garlic powder, salt, and black pepper over the mixture. Stir well to evenly coat the ingredients with the spices.
6. Pour in Enchilada Sauce: Pour the enchilada sauce over the mixture, stirring until everything is well combined and heated through.
7. Add Cheese: Sprinkle the shredded cheese over the top of the skillet. Cover with a lid and let it cook for an additional 5 minutes, or until the cheese has melted.
8. Garnish: Remove from heat and garnish with fresh cilantro and avocado slices if desired.
9. Serve: Serve hot, either directly from the skillet or spooned onto plates.

These simple steps will lead you to a delightful meal that’s both comforting and satisfying!