Sweet Potato & Black Bean Enchilada Skillet

Ingredients

• 2 teaspoons olive oil
• 1 medium yellow onion, diced
• 3 cloves of garlic, minced
• 1 small jalapeno pepper, seeded and diced
• 3 cups of sweet potatoes, chopped in ½ inch cubes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 15 oz can low sodium black beans, drained and rinsed well
• 8 yellow corn tortillas, cut into thick strips
• 1 10 oz can red enchilada sauce
• 1 cup shredded Monterey jack cheese, divided
• Cilantro and Greek yogurt for serving (optional)

Directions

1. Heat a large oven-safe skillet over medium-high heat. Once hot, add oil. Once oil is shimmering, add onions and sauté until translucent. Add garlic and jalapeno and cook about 1 minute more until fragrant.
2. Add cubed sweet potatoes, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the potatoes are slightly tender, about 15-18 minutes.
3. 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.
4. 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.
5. If desired, top with cilantro, Greek yogurt, guacamole, or hot sauce. Enjoy!

Variations & Tips

• Use butternut squash in place of sweet potatoes. Only cook the squash until tender; overcooking will make the squash mushy.
• Use your favorite type of cheese instead of the Monterrey jack.

Nutrition Facts

YIELD: 6 servings

Calories: 311 per serving, Carbohydrates: 47g, Fiber: 9.4g, Sugar: 4.7g (0g added sugar), Protein: 12.3g, Fat: 8.5g, Saturated fat: 4g, Cholesterol: 17mg, Sodium: 591mg

SOURCE: adapted from AmbitiousKitchen.com

Watch the cooking demo video below for extra tips and guidance!