Black Bean and Sweet Potato Chicken Enchilada Skillet

 Black Bean and Sweet Potato Chicken Enchilada Skillet is a flavorful, one-pan dish that combines tender chicken, hearty black beans, roasted sweet potatoes, and enchilada sauce for a delicious, healthy meal. It’s perfect for busy nights when you want something tasty, easy, and packed with nutrients!

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Ingredients:

For the Skillet:

2 medium sweet potatoes, peeled and diced

1 lb boneless, skinless chicken breasts or thighs, diced

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

For Garnish (optional):

Fresh cilantro, chopped

Lime wedges

Sour cream or Greek yogurt

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Instructions:

1. Cook the Sweet Potatoes:

1. Preheat your oven to 400°F (200°C).

2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper.

3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through for even cooking.

4. Once cooked, remove from the oven and set aside.

2. Cook the Chicken and Vegetables:

1. While the sweet potatoes roast, heat a large skillet over medium-high heat and add a little olive oil.

2. Add the diced chicken and season with salt, pepper, cumin, chili powder, and paprika.

3. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned.

4. Remove the chicken from the skillet and set aside.

3. Sauté the Onion and Garlic:

1. In the same skillet, add the chopped onion and garlic, cooking for about 3-4 minutes, until softened and fragrant.

4. Combine the Ingredients:

1. Add the black beans, corn, cooked chicken, and roasted sweet potatoes back into the skillet.

2. Pour the enchilada sauce over everything, stirring to combine.

3. Simmer for about 5-7 minutes, allowing the flavors to meld together.

5. Add Cheese and Bake (Optional):

1. Sprinkle the shredded cheese evenly over the skillet mixture.

2. If your skillet is oven-safe, place it in the oven for an additional 5-7 minutes at 400°F (200°C), or until the cheese is melted and bubbly. (If your skillet isn’t oven-safe, you can cover and cook on the stovetop until the cheese melts.)

6. Serve:

Garnish with fresh cilantro and lime wedges.

Add a dollop of sour cream or Greek yogurt for extra creaminess, if desired.

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Tips:

For a spicier version, add diced jalapeños or a pinch of cayenne pepper.

If you prefer a meatless version, simply omit the chicken and add extra beans or plant-based protein.

You can substitute the sweet potatoes with butternut squash or another root vegetable if desired.

Black Bean and Sweet Potato Chicken Enchilada Skillet is a hearty, healthy, and flavorful dish that’s easy to make, full of protein and fiber, and perfect for busy weeknights!