Description
This one-pan Sweet Potato and Black Bean Enchilada Skillet is a hearty, plant-based dinner that’s perfect for Meatless Monday or any night of the week. Packed with protein from quinoa and black beans, tossed with sweet potatoes, enchilada sauce, and tortilla strips, then topped with melty cheese—it’s an easy, budget-friendly meal the whole family will love. Great as a cozy fall dinner, winter warmer, or simple year-round recipe.
Ingredients
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1 tbsp olive oil
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1/2 onion, finely chopped (or 1 tsp onion powder)
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4 cloves garlic, finely chopped (or 1 tsp garlic powder)
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1 sweet potato, diced
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1/2 tsp cumin
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1/2 tsp chili powder
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1/2 tsp paprika
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1 cup salsa
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18 oz enchilada sauce
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1 bunch cilantro, chopped (optional)
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1 can black beans, drained
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1 cup cooked quinoa
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3 tortillas, halved and cut into strips
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1/2 cup cheddar cheese, shredded
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Salt and pepper, to taste
Instructions
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Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes, stirring occasionally. (If using onion powder, add later with the spices.)
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Add garlic and cook for 3 minutes, until fragrant. (If using garlic powder, add with the spices.)
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Stir in sweet potato, cumin, chili powder, paprika, salsa, cilantro (if using), and enchilada sauce. Cover and cook 10 minutes, stirring occasionally, until sweet potato begins to soften.
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Add black beans and quinoa, stirring well. Cook another 5 minutes, or until sweet potato is fully tender.
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Stir in tortilla strips.
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Sprinkle with cheddar cheese, cover, and cook for 3 minutes until cheese is melted.
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Serve warm with your favorite toppings.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: skillet
- Cuisine: Mexican