How to Make Sweet Potato & Black Bean Enchilada Skillet
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Heat olive oil in a large oven-safe skillet over medium. Sauté onion and garlic until fragrant, about 4 minutes.
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Add sweet potato, canned tomatoes, water, tomato paste, chili powder, cumin, paprika, and salt. Stir to mix.
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Cover and simmer for 15 minutes, until sweet potato starts to soften.
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Add black beans and stir. Transfer skillet to oven and bake at 375°F (190°C) for 20 minutes until sweet potatoes are tender.
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Top with cilantro and sliced avocado before serving.
Pro Tips for Perfect Sweet Potato & Black Bean Enchilada Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potatoes, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sweet Potato & Black Bean Enchilada Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sweet Potato & Black Bean Enchilada Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potatoes, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.