Black Bean and Sweet Potato Chicken Enchilada Skillet
Try this Black Bean and Sweet Potato Chicken Enchilada Skillet recipe, or contribute your own.
Try this Black Bean and Sweet Potato Chicken Enchilada Skillet recipe, or contribute your own.
- 1 tablespoon taco seasoning
- 1 tablespoon extra virgin olive oil
- 1 large sweet potato
- 2 chicken breasts (14oz) cut into bite-sized pieces
- 1 shallot or 1/2 onion chopped
- 15 oz can black beans drained and rinsed
- 1 cup grape or cherry tomatoes halved or quartered if large
- 2 oz diced green chiles (half a 4oz can)
- 6 gluten-free corn tortillas chopped
- 1-1/4 cups gluten-free enchilada sauce
- 6 oz shredded mexican cheese blend
- Carbohydrate 7.39739917345778 g
- Cholesterol 29.766999255 mg
- Fat 10.5341430664511 g
- Fiber 1.24770000847181 g
- Protein 7.73112014078889 g
- Saturated Fat 6.14007074558533 g
- Serving Size 1 1 Serving (93g)
- Sodium 228.836260673222 mg
- Sugar 6.14969916498597 g
- Trans Fat 0.534619765609448 g
- Calories 154 calories
Step-by-step
- Pierce sweet potato all over with a fork or sharp knife then microwave for 2 minutes.
- Flip then microwave for 2 more minutes.
- Keep flipping and cooking for 2 minutes per side until you can easily pierce into the center with a skewer.
- Set aside to cool.
- Once cool enough to handle, peel away skin from sweet potato then dice and set aside.
- Can be done a day ahead of time.
- Preheat broiler then heat extra virgin olive oil in a large, 12†skillet over medium-high heat.
- Add chicken and shallot or onion then season with taco seasoning and saute until cooked through.
- Turn heat down to medium then add black beans, tomatoes, green chilis, enchilada sauce, and tortillas then fold and simmer until everything is heated through.
- Sprinkle with cheese then place under the broiler to melt.
- Scoop into bowls then serve.
Microwave the sweet potato in two-minute increments until a metal skewer enters the center without resistance, ensuring uniform cooking before the vegetable is peeled and diced. Doing this thermal work up to twenty-four hours in advance prevents excess moisture from releasing directly into the skillet during the final simmer. When choosing hardware for the cooking process, a twelve-inch cast iron or heavy-bottomed stainless steel pan retains heat best when cold ingredients like black beans and canned chiles are introduced. Standard nonstick skillets function adequately if metal utensils are avoided, though they provide less radiant heat for developing fond on the chicken pieces. Simmer the mixture only until the chopped corn tortillas soften and absorb the surrounding liquid, roughly four to five minutes over medium heat, to keep them from dissolving entirely into a paste. Broiling the shredded Mexican cheese blend requires positioning the skillet six inches from the heating element for precisely two minutes, watching constantly to achieve bubbling without scorching the dairy solids.
Leftovers stored in an airtight container remain stable in the refrigerator for up to three days. Reheat portions gently on the stovetop with a splash of water to restore the sauce viscosity, as microwave reheating can render the corn tortillas rubbery. Swapping the sweet potato for cubed butternut squash requires identical microwave softening times.
