Ingredients

2 small sweet potatoes sliced thin (typically 2" (5 cm) in diameter, if you have wider sweet potatoes cut in half before using Rapid Prep Mandoline)
1 lb (450 g) ground turkey
Salt and pepper to taste
1 can (15 oz./425 g) black beans, drained and rinsed
6 oz. (175 g) Monterey Jack cheese, grated (1-1 ½ cups/250-375 mL)
2-3 tbsp (30-45 mL) cilantro, chopped
½ cup (125 mL) sour cream (sub Greek yogurt for more protein!)
1-2 jalapeños, sliced
Optional toppings: avocado, guacamole, diced tomatoes, salsa

Directions

Wash and dry the sweet potatoes and dry thoroughly. Microwave for 30-60 seconds before proceeding to slice (in order to soften slightly). Slice with the Rapid-Prep Mandoline on the No. 6 thickness to get ¼” (6 mm) rounds or thin chips. Preheat the Deluxe Air Fryer & Oven or oven to Heat & Crisp (375°F/190°C) for 20 minutes. Arrange the sweet potato slices in a single layer on the sheet pan. Coat with oil and salt. When prompted to “Add Food” place the sheet pan into the oven and press Start. Rotate the pan halfway through cooking.
Heat some oil in the 10" (25-cm) Stainless Steel Skillet over medium heat for 2-3 minutes. Add ground turkey and season with salt and pepper. Let the meat sear for a few minutes, then break it up with the Mix ‘N Chop and cook until no longer pink. (about 6–8 minutes).
Drain and rinse the black beans using the Can Strainer. Grate cheese with the course side of the Adjustable Double Grater. Chop cilantro with the Foundations Chef’s Knife. Optional: make a quick guacamole in the Electric Twist & Chop.
When the sweet potatoes are done, preheat the top oven to broil for 3 minutes. Top the sweet potatoes with the cooked turkey, black beans, and cheese. Repeat layers as desired. When prompted to “Add Food,” place the pan into the oven and press Start.
Remove the pan and top with cilantro, sour cream, jalapeños and any other optional toppings. Grab a plate and dig into this fully loaded, customizable meal.