DISHORA / RECIPES
Sweet Potato Black Bean
Enchilada Skillet
Saucy tortilla bites, tender sweet
potato and melted Monterey
Jack.
Next: ingredients.
DISHORA / RECIPES
Ingredients · 4 servings
1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1½ lb orange sweet potatoes, peeled,
½-inch cubes
1 tsp ground cumin
1 tsp mild American-style chili powder
¼ tsp black pepper
½ cup water, more by the tbsp if needed
2 × 15-oz cans black beans,
drained/rinsed
2 × 10-oz cans red enchilada sauce
6 × 6-inch corn tortillas, torn in 1-inch
pieces
1 cup shredded Monterey Jack
Optional: ¼ tsp salt; taste sauce first
Optional: 1 tbsp chopped cilantro
Optional: 1 lime, in wedges
DISHORA / RECIPES
Gather your tools
12-inch oven-safe skillet with a lid
Knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula
Oven mitts and colander
DISHORA / RECIPES
First: soften the aromatics
Heat the olive oil in a 12-inch
oven-safe skillet over medium heat.
Add onion and cook 4–5 minutes,
stirring until softened. Add garlic and
stir for 30 seconds.
Visit the recipe for all instructions.