Go Back
Black Bean and Sweet Potato Enchilada Skillet — homemade Black Bean and Sweet Potato Enchilada Skillet recipe

Black Bean and Sweet Potato Enchilada Skillet

A flavorful and hearty vegetarian skillet meal featuring tender sweet potatoes, protein-packed black beans, and zesty enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sweet potatoes cubed (300g)
  • 1 can black beans rinsed (400g)
  • 1.5 cups red enchilada sauce (360ml)
  • 1 cup shredded cheddar cheese (115g)
  • 1/2 cup red onion diced (75g)
  • 1 tbsp olive oil (15ml)

Equipment

  • Large skillet

Method
 

Preparation
  1. Heat olive oil in a large skillet and sauté diced red onions until soft.
  2. Add cubed sweet potatoes to the skillet and cook until they begin to soften.
  3. Stir in the rinsed black beans and pour the red enchilada sauce over the mixture.
  4. Simmer the mixture for 10 minutes or until the sweet potatoes are fully cooked through.
  5. Sprinkle the shredded cheddar cheese over the top and cover the skillet until the cheese has melted.
  6. Serve the skillet immediately while hot.

Notes

Ensure all ingredients are certified halal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.