Ingredients
Vegetables and beans
- 1 tablespoon olive oil 13.5g
- 1 small yellow onion 120g, diced
- 1 medium red bell pepper 150g, diced
- 1 pound orange-fleshed sweet potatoes 450g after peeling; cut into 1/2-inch/1.3cm cubes
- 2 garlic cloves 6g, minced
- 1 teaspoon ground cumin 2.1g
- 1/4 teaspoon fine table salt 1.5g
- 3/4 cup water 180ml; plus more as needed
- 1 1/2 cups cooked black beans without added salt 255g, drained; canned beans may be used, drained/rinsed and measured
Sauce and finish
- 1 1/2 cups mild red enchilada sauce 360ml; check vegetarian ingredients
- 4 small corn tortillas 100g total; about 6-inch/15cm diameter, cut into 1-inch/2.5cm pieces
- 1 cup shredded cheddar 112g; vegetarian rennet if needed
Equipment
- 1 12-inch deep skillet with lid
- 1 Knife and cutting board
- 1 flexible spatula
- 1 Measuring cups and spoons or kitchen scale
- 1 Food thermometer
Instructions
Soften the vegetables
- Heat the olive oil in a 12-inch deep skillet over medium heat. Add the onion and pepper and cook for 4 minutes, stirring occasionally. Add the sweet-potato cubes, garlic, cumin, and salt; stir for 1 minute.
- Pour in 3/4 cup water and cover. Simmer over medium-low heat for 10–14 minutes, stirring once halfway through, until a fork slides through the largest potato cube. If the pan dries before the cubes are tender, add another 2 tablespoons water and continue cooking. Uncover and let any remaining pooled water evaporate.
Finish the skillet
- Add the cooked beans and enchilada sauce. Stir gently and bring to a simmer for 3–4 minutes, until the filling is hot throughout.
- Fold in the tortilla pieces with a few gentle turns. Simmer for about 2 minutes to soften them, then scatter the cheddar on top. Reduce the heat to low, cover, and cook for 2–3 minutes until melted. Check the casserole-like mixture reaches 165°F/74°C in several spots; add water a tablespoon at a time if needed to keep it from catching.
- Remove from the heat and rest for 5 minutes. Divide into four portions. Optional lime, cilantro, yogurt, or extra sides are not included in nutrition.
Nutrition
Serving: 1 portion (1/4 batch)Calories: 426kcalCarbohydrates: 60.1gProtein: 16gFat: 14.1gSaturated Fat: 6gCholesterol: 28mgSodium: 841mgPotassium: 812mgFiber: 11.9gSugar: 9.6gCalcium: 287mgIron: 3mg
Video
Video: Meals With Maria demonstrates a stovetop sweet potato and black bean enchilada skillet with tortilla strips and melted cheddar. Her version includes salsa, cooked quinoa and flour or sprouted-grain tortillas; this recipe uses bell pepper and corn tortillas, and steams the potatoes before adding the sauce. Follow the ingredients and steps above.
Notes
- The potato timing depends on cube size and the pan. Do not add the sauce until the potatoes are tender.
- The tortillas are meant to soften. For make-ahead meals, store the filling separately and add tortillas and cheese when reheating.
- Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below and use within 3–4 days; reheat to 165°F/74°C.
- Nutrition is an estimate per quarter skillet using USDA SR Legacy food entries,255g unsalted cooked black beans,100g corn tortillas,112g cheddar, and six label servings of Old El Paso Mild Red Enchilada Sauce. It includes all oil and salt. Brands, drained yields, and toppings change values.
- Contains dairy. Check sauce ingredients and cheese rennet for a vegetarian requirement; verify every packaged ingredient if you need gluten-free food.
