Sweet Potato Black Bean Skillet
Enchiladas are a favorite of all Mexican food fans around the world, but they’re usually not super healthy.
The vegetarian version is usually just tortillas, cheese, refried beans and enchilada sauce. Now, theres nothing wrong with that delicious mixture, of course, but maybe for a weeknight meal, you’d like to get some other nutrients in there, or maybe you’re just looking for a bit of a lighter, healthy-ish version of your favorite classic. Well, I’m here to tell you this version is tortilla-free. Its all the goodness of enchiladas without the tortillas, which also means you can use tortilla CHIPS to scoop it all into your mouth….I didn’t say it was healthy, I said health-IER…
Before adding enchilada sauce and cheese.
So here it goes. You roast some diced sweet potatoes, while you cook your onions, garlic, jalapeño, spices and black beans in the skillet. You add the cooked sweet potatoes, enchilada sauce and cheese to the skillet and bake it all in the oven until the cheese is ooey and brown and bubbly and delicious. This is gluten free in this form, unless your store-bought enchilada sauce has flour in it (check this because many do…you’d be surprised). This dish can also easily be made vegan if you sub the cheese for vegan cheese or just leave it off (though what fun is that?).
The other thing I love about this meal besides it’s deliciousness is the fact that it only utilizes the cast iron and whatever baking sheet you cook the potatoes on. That’s all the dishes used for the cooking process, which is pretty awesome. I always mention this because my partner, whom I love very much, does the dishes every single night, so any way I can make it easier for him is good for both of us… Love you, Joe!
So…make this, scoop it up with some chips and chow down. It’s would also be great as a dip at a party. I promise it will become a new favorite!
Sweet Potato Black Bean Enchilada Skillet
Ingredients:
- 1 can black beans drained and rinsed
- 4 medium sweet potatoes peeled and chopped
- 1/2 yellow onion
- 4 cloves garlic
- 2 jalapeño peppers
- 3-4 tbsp olive oil
- 1 cup store bought enchilada sauce
- 1 cup shredded cheese
- cumin to taste
- Trader Joe's 21 Seasoning Salute (or other spice blend) to taste
- cayenne to taste
- onion powder to taste
- garlic powder to taste
- paprika to taste
- salt to taste
- Trader Joe's Mushroom Umami (optional)
- 1/2 tsp better than bouillon (optional)
Instructions:
- Peel and cube the sweet potatoes. Roast in oven on 400 degrees with 1-2 tbsp olive oil, salt, paprika, garlic powder and 21 seasoning salute. Roast for 25 minutes.
- While potatoes are cooking, heat your cast iron on the stove top on medium low with 2 tbsp olive oil. Dice onion. Add the better than bouillon, if you are using it, and then add onion to the skillet, allowing to cook until they become translucent. Turn oven to low and add garlic and all the spices into the mixture.
- Add jalapeño and drained and rinsed can of black beans to the skillet and allow to cook another 1-2 minutes, so all the spices can come together.
- Pull out your potatoes and add them to the skillet, and turn your oven down to 350. It's ok if the potatoes are only about 75% of the way cooked, because they will continue to cook.
- Add store-bought enchilada sauce to the skillet and mix everything around so it is evenly coated. Add shredded cheese to the top of the skillet and allow to cook another 10-15 minutes in the oven, or until the top of the cheese is slightly browned and bubbly.
- Allow to cool about 10 minutes, serve and enjoy! I love to eat this with a fork or scoop it up with tortilla chips. It could also be good as a bean dip at a party! However you do it, I promise its delicious!
