Ingredients
Vegetables
- 1 tbsp olive oil 15 ml
- 1 medium yellow onion 150 g, diced
- 3 cloves garlic 9 g, minced
- 600 g orange sweet potato peeled and cut into ½-inch /12-mm cubes; about 4 cups
- 1 tsp ground cumin
- 1 tsp mild chili powder
- 1/4 tsp fine salt adjust to sauce
- 1/4 tsp black pepper
- 1/2 cup low-sodium vegetable broth 120 ml
To finish
- 2 cans black beans 15 oz /425 g each; drained and rinsed, about 480 g total
- 1 cup frozen corn 150 g
- 1 2/3 cups red enchilada sauce 400 g
- 4 small corn tortillas 100 g total, cut into 1-inch /2.5-cm strips
- 3/4 cup shredded cheddar 90 g
- 2 tbsp chopped cilantro 5 g
Equipment
- 1 Wide high-sided skillet with lid
- 1 Chef's knife
Instructions
- Heat olive oil in a wide high-sided skillet with a lid over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic, cumin, chili powder, salt and pepper for 30 seconds.
- Add sweet potato cubes and broth. Stir, bring to a simmer, cover and reduce heat to medium-low. Cook 12–15 minutes, stirring once or twice, until a knife slides easily into a cube. Add a splash of water if the pan dries before the potatoes are tender.
- Fold in drained beans, frozen corn and enchilada sauce. Simmer uncovered for 4–5 minutes, stirring gently, until the mixture is hot and bubbling.
- Fold in tortilla strips and simmer 2–3 minutes until softened but still visible. If the mixture is stiff, add 1–2 tablespoons hot water.
- Scatter cheddar on top, cover and cook on low for 2–3 minutes until melted. Remove from heat, sprinkle with cilantro and divide into four portions. Optional lime and yogurt are served separately and excluded from estimates.
Nutrition
Calories: 550kcal
Video
Notes
Video credit: Ambitious Kitchen, Butternut Squash & Black Bean Enchilada Skillet Recipe (gluten free!), originally uploaded 2016-11-10. The video demonstrates a butternut-squash and black-bean enchilada skillet. This version uses sweet potato, extra black beans and corn, fewer tortilla strips and a covered stovetop cheese finish.
Estimates: About 550 calories per serving; cost US $8.80 for the complete batch and $2.20 per portion. Calculated from ingredient quantities; brands, portions and local prices vary. Optional accompaniments are excluded.
Storage and allergens: Contains milk; sauce and tortillas may contain wheat or other allergens, so check labels. Refrigerate promptly within two hours, use within 3–4 days and reheat to 165°F (74°C). The video uses butternut squash rather than sweet potato and is a regular landscape video, not a Short.