Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion, diced 3 cloves of garlic, minced
- 1 small jalapeno pepper, seeded and diced
- 3 cups ½-inch cubes peeled and diced sweet potatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 15-ounce can black beans, rinsed and drained
- 8 yellow corn tortillas, cut into thick strips
- 1 15-ounce can red enchilada sauce
- 1 cup reduced-fat Colby Jack or Mexican cheese, divided in half Cilantro and Greek yogurt for serving (optional)
Directions
- Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno pepper; cook 2-3 minutes until onions become translucent and garlic is fragrant.
- Add cubed sweet potato, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the potatoes are slightly tender, 15-18 minutes.
- Add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in ½ cup of cheese.
- Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional ½ cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become golden brown. Remove from heat and serve immediately.
- If desired, top with cilantro, Greek yogurt, guacamole, or hot sauce. Enjoy!
Yield: 6 servings
Total Cost: $6.48
Cost per Serving: $1.08
Variations & Tips
Use butternut squash in place of the sweet potatoes. Only cook the squash until tender; if you overcook it, it will turn to mush. Use your favorite type of cheese in place of the Colby or Mexican cheese.
Source: AmbitiousKitchen.com
Nutritional Info (per serving): 300 calories, 6.3 g fat, 2.6 g saturated fat, 11.3 g protein, 50 g carbohydrate, 8.9 g fiber, 802 mg sodium
Watch the sweet potato & black bean enchilada skillet cooking demo below and download the recipe to make it yourself.