Sweet Potato and Black Bean Enchilada Skillet

Ingredients

• 2 tbsp olive oil(paid link)
• 1 medium onion(paid link)
• 2 clove garlic(paid link)
• 1 large sweet potato(paid link)
• 15 oz black beans(paid link)
• 15 oz corn(paid link)
• 10 oz enchilada sauce(paid link)
• 1 tbsp chili powder(paid link)
• 2 tsp cumin(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 1 cup cheddar cheese(paid link)

Instructions

1. 1

   Dice the sweet potato into ½-inch cubes. Chop the onion and mince the garlic.

2. 2

   Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   5 min

3. 3

   Add the minced garlic and cook for 1 minute more until fragrant.

   1 min

4. 4

   Add the diced sweet potato, rinsed black beans, and drained corn to the skillet. Stir to combine.

5. 5

   Pour in the enchilada sauce and stir in the chili powder, cumin, salt, and pepper. Bring to a simmer.

6. 6

   Cover the skillet and let it simmer for 15-20 minutes, or until the sweet potatoes are tender, stirring occasionally.

   15 min

7. 7

   Remove the lid and sprinkle the shredded cheddar cheese over the top. Cover for a minute to melt the cheese, or place under the broiler for a minute until bubbly and lightly browned.

8. 8

   Serve hot, garnished with your favorite toppings like cilantro, sour cream, or avocado if desired.

Perfect With