Chili-Spiced Black Bean & Roasted Sweet Potato Enchilada Skillet
This hearty one-pot enchilada skillet features protein-packed black beans and tender roasted sweet potatoes simmered in a zesty chili-spiced sauce. Quick to prepare and full of bold Mexican-inspired flavors, it's perfect for a weeknight dinner.
- 2 cups sweet potato, peeled and diced
- 2 tbsp olive oil
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 3 each garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups black beans, drained and rinsed
- 1 15 oz can fire-roasted diced tomatoes
- 1 cup enchilada sauce
- 4 each corn tortillas, sliced into strips
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 425°F. In a large oven-safe skillet, toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Roast in the oven until just tender, about 12 minutes.
⏱️ 12 minutes 🌡️ 425°FRemove skillet from oven and place on stovetop over medium heat. Add remaining olive oil, onion, and bell pepper. Sauté until softened, about 3 minutes.
⏱️ 3 minutesStir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
⏱️ 1 minuteAdd black beans, diced tomatoes (with juices), enchilada sauce, and tortilla strips. Stir to combine and simmer for 5 minutes.
⏱️ 5 minutesSprinkle skillet with cheddar cheese. Transfer skillet to oven and broil for 2-3 minutes, until cheese is melted and bubbly.
⏱️ 3 minutes 🌡️ BroilRemove from oven, garnish with chopped cilantro, and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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