Ingredients
Skillet
- 1 tablespoon olive oil 13.5 g
- 1 medium yellow onion diced, about 150 g
- 3 cloves garlic minced, about 9 g
- 1 1/2 pounds orange sweet potatoes 680 g, peeled and cut into even 1/2-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder mild American-style spice blend
- 1/4 teaspoon black pepper
- 1/2 cup water 120 ml, plus more by the tablespoon if needed
- 2 15-ounce cans black beans drained and rinsed; about 510 g drained total
- 2 10-ounce cans red enchilada sauce 567 g total; choose your preferred heat level
- 6 6-inch corn tortillas about 144 g total; torn into 1-inch pieces
- 1 cup shredded Monterey Jack cheese 112 g
- 1/4 teaspoon salt optional; taste sauce first
- 1 tablespoon chopped fresh cilantro optional
- 1 lime cut into wedges, optional
Equipment
- 12-inch oven-safe skillet with a lid
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven mitts
- Colander
Instructions
- Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened. Add the garlic and stir for 30 seconds.
- Stir in the sweet potato cubes, cumin, chili powder and black pepper. Add the water, bring to a gentle simmer, then cover. Cook over medium-low heat for 12–15 minutes, stirring twice, until a fork slides easily into the cubes. If the pan dries out, add water a tablespoon at a time before continuing.
- Stir in the drained beans and enchilada sauce. Simmer uncovered for 3–4 minutes until hot. Fold in the tortilla pieces and cook gently for 2–3 minutes, until they soften and the sauce thickens. Taste and add the optional salt only if needed.
- Sprinkle the cheese over the skillet. Cover over low heat for 2 minutes until melted. For a few golden spots, instead place the uncovered oven-safe skillet about 6 inches beneath a preheated broiler for 1–2 minutes, watching constantly; use oven mitts.
- Let the skillet stand off the heat for 2 minutes. Divide into four servings and add the optional cilantro and lime wedges. The mixture should be thick and spoonable; loosen with a tablespoon of water if necessary.
Nutrition
Serving: 1of 4 servingsCalories: 566kcalCarbohydrates: 86.8gProtein: 21.8gFat: 16gFiber: 17.3g
Video
Notes
Potatoes: Cut the cubes evenly and check tenderness before adding the tortillas. A covered water simmer helps them soften; do not let the skillet boil dry.
Dietary needs: For a vegetarian meal, choose cheese made with vegetarian rennet and a meat-free enchilada sauce. Check all ingredient labels for any allergen or gluten-free requirement.
Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F; add water to loosen thickened sauce.
Nutrition: Approximate per one-quarter recipe, using the stated ingredient weights and USDA reference values for drained, rinsed canned black beans, sweet potatoes, corn tortillas, sauce, cheese and oil. Small spice and optional garnish contributions are not modeled. Brands and substitutions change values.
Cost: Illustrative US retail estimate for amounts used, based on October 2026 price examples and prorated pantry assumptions. Excludes tax, energy, unused package contents and optional toppings or sides.
Video: Mount Carmel's Healthy Living Center demonstrates a sweet potato and black bean enchilada skillet with corn tortillas and a melted-cheese finish. Its quantities differ and its potatoes sauté uncovered; this card uses a covered simmer and serves four. Follow this card's amounts and tenderness cues.
