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Sweet Potato and Black Bean Enchilada Skillet Recipe

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★★★★★

4.4 from 107 reviews

A hearty and flavorful Sweet Potato and Black Bean Enchilada Skillet that combines tender sweet potatoes, black beans, and vibrant spices simmered in enchilada sauce, topped with melted Mexican cheese, and garnished with fresh cilantro and avocado. This vegetarian dish is perfect for an easy weeknight meal, offering a satisfying blend of savory and smoky flavors in just 45 minutes.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced (about 4 cups)
  • 1 red bell pepper, diced
  • ½ cup frozen or canned corn (optional)
  • 1 avocado, sliced (optional, for serving)
  • Lime wedges (for serving)

Pantry & Canned Goods

  • 1 tablespoon olive oil
  • 1 can (15-ounce) black beans, drained and rinsed
  • 1 can (10-ounce) red enchilada sauce

Spices

  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Cheese & Garnishes

  • 1 cup shredded Mexican cheese blend
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Ingredients: Begin by washing, peeling, and dicing the sweet potatoes into small, evenly sized cubes. Dice the onion and mince the garlic. Having all ingredients prepped before cooking ensures a smooth and efficient process.
  2. Cook the Sweet Potatoes: Heat a large skillet over medium heat and add the olive oil. Add the sweet potatoes and diced onion, cooking until they begin to soften and develop a light golden color, about 8-10 minutes. This step helps develop the sweet potatoes’ texture essential for the dish.
  3. Add Garlic, Beans, and Seasonings: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add the black beans along with chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 2-3 minutes to toast the spices slightly, enhancing their flavors.
  4. Stir in the Enchilada Sauce: Pour the red enchilada sauce into the skillet and stir well until everything is evenly coated. Reduce the heat to low and let the mixture simmer for 5-7 minutes, allowing the sweet potatoes to absorb the sauce and become tender.
  5. Add the Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the skillet. Either cover the skillet with a lid and let the cheese melt on the stovetop for 3-5 minutes, or carefully place the skillet under a preheated broiler for 2-3 minutes until the cheese is bubbly and lightly browned.
  6. Garnish and Serve: Remove the skillet from heat and garnish with chopped fresh cilantro. Serve immediately with optional sliced avocado and lime wedges to add brightness to the dish.

Notes

  • For a vegan version, substitute cheese with a plant-based cheese alternative or omit it altogether.
  • Optional corn adds a nice sweetness but can be left out if preferred or unavailable.
  • The broiler method for melting cheese adds a nice browned finish but be sure to watch it closely to avoid burning.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Add extra heat by including a chopped jalapeño or hot sauce if desired.

Keywords: sweet potato, black bean, enchilada, skillet, vegetarian, Mexican, easy weeknight dinner, one-pan, healthy

Find it online: https://foodbylina.com/sweet-potato-and-black-bean-enchilada-skillet-recipe/