It’s cheesy, it’s easy, and it’s even a healthy weeknight dinner option. Best of all, this enchilada recipe only needs one pan! Black beans, sweet potatoes, and tortilla strips are all cooked together in a skillet for a delicious flavorful dinner ready in no time.
This recipe is much more simple than regular enchiladas. It’s just the right amount of cheesy without going overboard. (As a girl from the Midwest you can take my word on the cheesy rating.) But my favorite feature is getting the flavor of enchiladas without having to cook all of the ingredients, then assembling them, then baking. Instead, the ingredients are made right in the same skillet.
This Mexican-inspired dinner is even vegetarian. Growing up in Wisconsin, my meals usually consisted of a meat, starch and vegetable—but don’t be afraid to try something new! This is incredibly tasty without any meat necessary, and that’s one less step you have to do for dinner. There is already a ton of fiber and protein from the sweet potatoes and black beans, so one serving of this tends to fill you up. But okay, if you insist, add in shredded chicken for half of the sweet potatoes.
To start your skillet, first cook some onions, garlic, and sweet potatoes together until the potatoes start to become fork-tender. The black beans, enchilada sauce, and thin strips of tortilla should be stirred in next. You can adjust the amount of tortilla to your own preference; it adds some texture to the dish but you don’t have to actually wrap anything in the tortillas. You can make your own enchilada sauce or get it straight from the store. I think homemade tastes better, but ya know sometimes there just isn’t the time for that.
To finish the skillet, broil a little cheese on top, but only if you have an oven-safe pan. If you don’t, you can just mix in the remaining cheese.
Serve this up piping hot. Top with a little guacamole (all day every day), sour cream, or hot sauce. I mixed a little lime juice with sour cream to drizzle on top. You could also sneak a little diced jalapeno in there. Oh you know you want to.
- 2 tbsp extra virgin olive oil, divided
- 2 cups sweet potatoes, peeled and diced small (about 1 large potato)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- ½ tsp dried oregano
- ¼ tsp each salt and freshly ground pepper
- 1 15-oz. can black beans, drained
- 3 medium flour tortillas, halved and sliced into thin strips
- 1 ½ cups red enchilada sauce
- 1 cup monterey jack cheese, shredded
- Fresh cilantro
- Sliced avocado
- Sour cream
- Diced jalapenos
- Sliced lime
- Heat one tablespoon of olive oil in a large skillet over medium heat. Add the onions and saute for 3-4 minutes until soft. Stir in the garlic and cook for one minute more.
- Add the remaining tablespoon of olive oil, along with the sweet potatoes, cumin, oregano, salt, and pepper. Stir to coat everything. Cover and cook for 8-10 minutes until the potatoes are fork-tender, stirring regularly.
- Stir in the black beans, tortilla strips, and enchilada sauce. Turn down the heat to medium-low and stir in half of the cheese. Simmer for 4-5 minutes or until the sweet potatoes are tender.
- Turn on the broiler to high. Sprinkle the remaining cheese over the top of the skillet mixture and transfer the pan to the oven. Cook for 3-5 minutes, until the cheese melts on top. Remove from the oven and serve immediately, with desired toppings.
- This recipe also makes wonderful leftovers!