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Turkey Black Bean Enchilada Skillet
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sweet potato and black bean enchilada skillet

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 -6 servings

Ingredients

  • 2 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves of garlic minced
  • 3 cups sweet potatoes peeled and diced (this is about 3 medium sweet potatoes)
  • salt and pepper to season
  • 1 4 oz can diced green chiles
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 15 oz can black beans, rinsed and drained
  • 8 yellow corn tortillas cut into thick strips
  • 1-15 ounce can red enchilada sauce or recipe linked above
  • 1 ½ cup reduced-fat colby jack or mexican cheese or whatever you prefer, divided
  • green onions and sour cream for serving

Instructions

  • Heat olive oil over medium-high heat in large oven-proof skillet.
  • Add onions, and garlic and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  • Add diced sweet potato, green chiles, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.
  • 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 remaining 1 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 a tiny golden brown.
  • Remove from heat and serve immediately.
  • Top with sour cream and diced green onions
  • Enjoy!