Sweet Potato & Black Bean Enchilada Skillet
Indulge in a deliciously vibrant Sweet Potato & Black Bean Enchilada Skillet that combines tender sweet potatoes and hearty black beans in a zesty enchilada sauce. This one-pan meal is not only easy to make but also packed with flavor, making it perfect for busy weeknights or cozy gatherings. With its stunning visual appeal and customizable options, this dish will impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup enchilada sauce
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese (optional; Monterey Jack or cheddar)
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and translucent (about 3-4 minutes).
- Add the diced sweet potatoes along with salt and pepper. Stir occasionally until slightly softened (about 8 minutes).
- Mix in the black beans and enchilada sauce, stirring until evenly combined. Let simmer on low heat for about 5 minutes.
- If using cheese, sprinkle it on top now; cover the skillet for about 3-4 more minutes to melt.
- Remove from heat and garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1/4 of the skillet (approximately 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added creaminess, consider incorporating avocado or using plant-based cheese for vegan options. Feel free to swap sweet potatoes with butternut squash or add spinach for extra nutrition.