Smart Recipe Kitchen

2026-03-02

Serves: 4 | Total time: ~40 minutes

Ingredients

• 2 tbsp olive oil
• 1 lb sweet potatoes, peeled, 1/2-inch cubes
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin, 1 tsp chili powder
• 1 can (15 oz) black beans, rinsed
• 1 cup corn kernels
• 1 can (10 oz) mild enchilada sauce
• 1/2 cup broth
• 8 small corn tortillas, sliced into strips
• 1 cup shredded cheese (Monterey Jack or cheddar)
• Salt, pepper, lime wedges, cilantro

Method

1) Heat oil in a large oven-safe skillet. Cook sweet potatoes and onion with a pinch of salt 10–12 minutes until just tender.

2) Add garlic, cumin, chili powder; cook 1 minute.

3) Stir in beans, corn, enchilada sauce, and broth; simmer 3 minutes.

4) Fold in tortilla strips. Top with cheese.

5) Broil 2–3 minutes until cheese melts and browns. Finish with lime and cilantro.

Why it works: Tortilla strips absorb sauce for hearty texture; sweet potato adds sweetness that balances spices.