Recipe: Sweet Potato and Black Bean Enchilada Skillet

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.

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