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Easy Sweet Potato Black Bean Enchilada Skillet

Sweet Potato Enchilada Skillet Recipe

Sweet Potato Enchilada Skillet! This easy vegetarian dinner features sweet potatoes, black beans, and corn tortillas simmered in sauce and topped with melted cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 2 medium sweet potatoes peeled and diced small (1/2 inch)
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz red enchilada sauce (mild or medium)
  • 4 corn tortillas cut into 1-inch strips
  • 1 cup shredded cheddar or Mexican blend cheese
  • Toppings: Fresh cilantro diced avocado, Greek yogurt (sour cream swap)

Equipment

  • Large Oven-Safe Skillet (Cast Iron is great)
  • Spatula
  • Knife and Cutting Board

Method
 

  1. Sauté: First, heat the olive oil in the skillet over medium heat. Add onion, pepper, and sweet potato. Cook for 8-10 minutes, stirring occasionally, until potatoes are tender.
  2. Season: Next, add garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
  3. Simmer: Pour in the enchilada sauce and add the black beans. Stir to combine and let it bubble for 2 minutes.
  4. Add Strips: Then, gently fold in the corn tortilla strips. Ensure they are coated in sauce.
  5. Melt Cheese: Sprinkle the cheese evenly over the top. Place the skillet under the broiler for 3-4 minutes (or cover with a lid on the stove) until the cheese is melted and bubbly.
  6. Serve: Finally, remove from heat, top with cilantro and avocado, and serve hot.