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Easy Cheesy Enchilada Skillet | HelloVeggie.co

One-Pan Vegetarian Enchilada Skillet with Sweet Potatoes and Black Beans

It's easy, it's cheesy, and it's sure to please-y. Meet one of our favorite weeknight dinners.

Course Main Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 594 kcal
Author Hello Veggie

Ingredients

  • 2 tablespoons olive oil
  • 1 small red onion diced
  • 1 large sweet potato peeled and cut into 1/2-inch dice
  • 2 garlic cloves minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup red enchilada sauce I like Frontera
  • 8 small corn tortillas torn into 1-inch pieces
  • 1 1/2 cups shredded Monterey or pepper jack cheese
  • Fresh cilantro sliced green onions, lime wedges, and/or sour cream for serving

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the red onion, sweet potato, garlic, and spices. Cook for 10-15 minutes, or until the potatoes are tender, but not mushy, stirring occasionally. (If the spices and onions are sticking to the pan, deglaze with a few tablespoons of water.)
  2. Reduce heat to low. Add the black beans and enchilada sauce and cook for a few minutes to warm through. Season to taste with salt and pepper, then stir in the torn tortillas.
  3. Remove the skillet from heat. Sprinkle the cheese over the top of the enchilada mixture and cover the skillet for 2-3 minutes, or until the cheese has melted.
  4. Divide the casserole onto plates. Serve with cilantro, green onions, a squeeze of lime juice, and/or sour cream.
Nutrition Facts
One-Pan Vegetarian Enchilada Skillet with Sweet Potatoes and Black Beans
Amount Per Serving (1 /4 of recipe)
Calories 594 Calories from Fat 172
% Daily Value*
Fat 19.1g29%
Saturated Fat 8.5g53%
Carbohydrates 82.4g27%
Fiber 13.5g56%
Sugar 13.1g15%
Protein 22.7g45%
* Percent Daily Values are based on a 2000 calorie diet.