Enchilada Skillet made with sweet potatoes, black beans and an easy, homemade enchilada sauce made in under 30 minutes! Gluten Free + Vegetarian
All you need is one pan and about 30 minutes to make these wonderfully cozy, cheesy, veggie filled Sweet Potato & Black Bean Enchilada Skillet.
✔️Easy to make
✔️Includes a quick, homemade enchilada sauce (you likely have everything needed to make it in your kitchen)
✔️Filled with beans, veggies & good for you ingredients
✔️Makes for excellent leftovers
✔️Straight up delicious
Let’s get to it!
How to Make: Sweet Potato & Black Bean Enchilada Skillet
I’ve included a recipe for enchilada sauce in the recipe because I’m not impressed with the limited gluten free options we have at our local grocery store. That being said feel free to use store bought if you want to cut down on time and ingredients needed.
If you do choose to make your sauce from scratch it’s an easy enough process and only adds another 10 minutes to your cooking time. Making it yourself also allows you to choose your preferred level of spice (depending on how spicy your chilli powder is). Altogether it’s super easy with a few basic ingredients & spices that you probably already have on hand.
Start out by sautéing your onion and garlic for a few minutes and until soft and fragrant. Add the sweet potatoes and chipotle paste and cook for about 10 minutes or so to soften the sweet potatoes. If your pan starts to look a little dry add a little bit of water to the pan to create steam to help the potatoes soften.
Stir in your spices followed by the black beans, enchilada sauce and corn tortilla strips and mix well until everything is fully combined. Finally just sprinkle the cheese over the top and then place under the broiler for up to five minutes to melt the cheese and you’re all set!
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Homemade Enchilada Sauce
Amount Per Serving: Calories: 312 Saturated Fat: 5g Cholesterol: 23mg Sodium: 611mg Carbohydrates: 37g Fiber: 6g Sugar: 6g Protein: 9g