For a fun twist on Enchiladas, try this Sweet Potato Black Bean Enchilada Skillet! It’s a delicious vegetarian skillet meal or you can also add ground turkey for extra protein. I’ll walk you through both versions, and you can customize it to meet your taste preferences.
Sweet Potato Black Bean Enchilada Skillet
- 2 teaspoons of olive oil
- 1 medium sweet potato, cubed
- 1 medium yellow onion, diced
- 3 cloves of garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 15-ounce can black beans, drained and rinsed
- 3 whole-wheat tortillas, cut into strips
- 1 15-ounce can red enchilada sauce
- 1 cup shredded Mexican cheese
- Sour cream or plain Greek yogurt for serving
- Optional add-in: ¾ lb of browned ground turkey
Instructions – Vegetarian Version
- Heat olive oil over medium-high heat on a cast-iron skillet (or any other oven-proof skillet). Add onion and garlic, cooking until onions are translucent. Add sweet potato, cumin, and chili powder. Cook until sweet potatoes are tender, about 10-12 minutes, stirring occasionally.
- Add the black beans, tortilla strips, and red enchilada sauce. Stir until well combined. Reduce heat to medium-low. Add ½ cup of cheese and cook another 5 minutes.
- Turn on broiler to high. Sprinkle the remaining cheese on top. Arrange extra tortilla strips on top if you want them extra crispy! Transfer skillet to oven and set timer for 3 minutes. It only needs 3 minutes with the broiler set to high! Remove when edges look brown and cheese is melted. Serve immediately with greek yogurt or sour cream. Enjoy!
Optional Meat Version
We made this recipe half vegetarian (as the recipe above) and a half with ground turkey, to please various taste preferences in our family. To make this with meat, simply brown ground turkey in a separate skillet with ¼ cup of the enchilada sauce stirred in. Add the browned meat to the skillet in step #2, before transferring to the oven. If you want to make it half and half, like our family enjoyed, add meat to only half the skillet.
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