Happy 30th birthday to my love, my life, my amazing husband Marc! I can’t believe I’m married to a THIRTY year old, but thankfully he rarely acts a day over 23. While some of his 23-year-old habits are
annoying quirky, I cherish the facts that his goofy sense of humor makes me laugh every single day, his energy is limitless, and he never fails to make me feel like a kid.
Now that my husband is thirty, though, I’m thinking we might need to re-assess some eating habits. As in, maybe trying to squeeze in a little more fruits and veggies, and limit the Doritos. Perhaps a few more antioxidants, and a lot less processed food.
Enter: Sweet Potato and Black Bean Enchilada Skillet. The traditional enchilada would be filled with ground beef, no vegetables, and lots and lots of cheese. These enchiladas, on the other hand are filled with sweet potatoes, black beans, onions, bell peppers, and a reasonable but not over-the-top amount of cheese. I also made the enchilada sauce from scratch, using this recipe, and couldn’t believe how easy and delicious it was. If you have an extra 15 minutes, I’d definitely recommend making your own, but otherwise you could use the canned kind in a pinch.
So, what was the verdict? We both loved this meal! It was full of flavor, textures, and an incredibly filling meal between the sweet potatoes and beans. It was delicious the night I made it and just as good the next couple of days for leftovers. We usually have a hard time finishing leftovers, but that was not the case with this meal. Another bonus – it involves very little oven time. I had actually planned to make this recipe as traditional, rolled up enchiladas. Unfortunately it was the day the weather went from 60 degrees to 90 degrees in the blink of an eye and there was no way I was going to have the oven on for 30+ minutes. So I improvised and made it into a skillet meal, which I think ended up even better than the original plan. Win, win!
- 2 tbsp 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 1/2 cup reduced-fat colby jack or mexican cheese or whatever you prefer, divided
- green onions and sour cream for serving
- 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 1/2 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