Sweet Potato and Black Bean Enchilada Skillet

Sweet Potato and Black Bean Enchilada Skillet

A flavorful and easy one-pan meal featuring sweet potatoes, black beans, and corn in a savory enchilada sauce, topped with cheese. Perfect for a weeknight dinner.

By RecipeBoss
Servings
4
Time Required
30 min

Ingredients

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

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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

Cilantro-Lime RiceAvocado SaladSalsa Fresca