Sweet Potato & Black Bean Enchilada Skillet
A hearty and flavorful one-pan meal with sweet potatoes, black beans, and bold Mexican spices—perfect for quick lunches or dinners.
- Servings
4 - Prep Time
15 - Cook Time
20
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (15 oz)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt & pepper
- 1/4 cup chopped cilantro (optional)
- Corn tortillas or rice for serving
Instructions
- Steam or microwave sweet potatoes until tender (8–10 minutes).
- In a large skillet, sauté onion and garlic in water until soft.
- Add cooked sweet potatoes, black beans, diced tomatoes, and spices.
- Simmer for 5–7 minutes until heated through and flavors meld.
- Stir in chopped cilantro before serving, if using.