Black Bean and Sweet Potato Chicken Enchilada Skillet is a healthy, 1 skillet, gluten-free dinner recipe that my entire family (including my 4 year old!) described as “really, REALLY good!”
I meal planned for the first time in what feels like forever this week and it’s made such a difference in how our afternoon/early evenings have gone. I got out of the habit sometime this summer and as such, you can usually find me scrambling around the kitchen circa 4:46pm, precisely the time Lincoln wants to play and Cameron is DETERMINED to either climb his way onto the fireplace or toddler trampoline where he will inevitably bounce himself into oblivion aka the hardwood floor. Read: it’s a little cray.
Not this week though! Not only did the little boys and I have extra time to play or go on a walk after naps since I wasn’t staring inside the refrigerator waiting for inspiration to strike, but I was also able to try a few new recipes instead of our ol’ standbys, like Black Bean and Sweet Potato Chicken Enchilada Skillet which got a really, REALLY good rating from all three of my guys. This 1 skillet dish was an instant hit!
Chopped chicken sauteed with taco seasoning is tossed with black beans, green chiles, chopped tomatoes, cooked sweet potatoes, enchilada sauce, and chopped corn tortillas then smothered with cheese and broiled until melty. This dish isn’t much to look at – in fact, Ben confessed he was sure he was going to hate it – but we practically fought over the last spoonful. The combination of sweet and creamy potatoes, tart tomatoes, and savory enchilada sauce is heavenly!
Now Ben and I LOVE cheese, though we usually snack on it versus incorporate it into our daily cooking on account of Lincoln’s dairy allergy. That said, this skillet dish was screamin’ for it so I took a big scoop out for Lincoln before blanketing the rest in a shredded Mexican cheese blend. Maybe it’s just been awhile since I had a good dose of melted cheese (well, except Panchero’s queso #cantstopwontstop) but we both agreed that it totally made the dish.
That said, if you can’t eat dairy either – don’t worry, Black Bean and Sweet Potato Chicken Enchilada Skillet is still delicious without it. Lincoln took a few bites before I asked him what he thought.
“It’s good, Mom!”
“Really??” (Lincoln rarely says anything is good except for salami, spaghetti, and pizza.)
“Really, REALLY good, Mom!”
DAY = MADE.
Couple of notes:
- I tested this recipe with store bought, gluten-free mild enchilada sauce and mild diced green chiles and the heat level was just fine for both little boys. I then made it with my homemade enchilada sauce and it was a bit too spicy for them. Just a head’s up.
- This recipe makes a TON so halve it if you’re cooking for 1 or 2. That said, the leftovers are excellent reheated.
Ready to dig into this deliciousness?
Start by heating a drizzle of extra virgin olive oil in a large, 12″ skillet over medium-high heat. Add 2 chicken breasts (14oz) that have been cut into bite-sized pieces and 1 chopped shallot or 1/2 onion then season with 1 Tablespoon taco seasoning and saute until cooked through. I use and recommend my Homemade Large Batch Taco Seasoning.
Next add a 15oz can black beans that have been drained and rinsed, 2oz diced green chiles, 1 cup chopped grape or cherry tomatoes, and 1 large sweet potato that’s been cooked then chopped. You can bake the sweet potato ahead of time or do what I do and pierce the sweet potato all over with a knife or fork then microwave in 2 minute increments, flipping after each increment, until a skewer can be easily inserted into the center. Peel the skin away then chop – super easy!
Next add 6 gluten-free corn tortillas that have been chopped into 1″ squares plus 1-1/4 cups gluten-free enchilada sauce. Turn the heat down to medium then gently fold all the ingredients together until they’re heated through.
Last step is to sprinkle the top with 6oz shredded Mexican cheese blend then pop under the broiler until melted.
Scoop the skillet enchiladas onto plates or into bowls then top with a sprinkling of green onions, or chopped cilantro would be super too. Either way, you are going to ADORE this easy, cheesy, really (REALLY!) good 1 skillet dish! Enjoy!
Gluten-Free Chicken Lo Mein
Everything Bagel Seasoning Almond Crackers + 4 Easy Lunchbox Ideas (GF/DF)Black Bean and Sweet Potato Chicken Enchilada Skillet
Description
Black Bean and Sweet Potato Chicken Enchilada Skillet is a healthy, 1 skillet, gluten-free dinner recipe that my entire family (including my 4 year old!) described as "really, REALLY good!"
Ingredients
- 1 large sweet potato
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts (14oz), cut into bite-sized pieces
- 1 shallot or 1/2 onion, chopped
- 1 Tablespoon taco seasoning
- 15oz can black beans, drained and rinsed
- 1 cup grape or cherry tomatoes, halved or quartered if large
- 2oz diced green chiles (half a 4oz can)
- 6 gluten-free corn tortillas, chopped
- 1-1/4 cups gluten-free enchilada sauce
- 6oz shredded Mexican Cheese Blend
Directions
- 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 cooked sweet potatoes, 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.
Notes
Adapted from Recipe Runner.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This looks great and like a comforting and flavorful meal to enjoy! Plus, I love the simple ingredients!
Can’t wait to make this! Random question – what trampoline do you have?
Here’s the one we have: http://amzn.to/2xjjtBR
Looks great! I’m going to make this next week. I was just making my grocery list – I think you might have left the enchilada sauce off of the ingredient list?
Oh no, kind of an important ingredient! Just added it – thanks for the heads up, Noelle!
This looks soooooo good! Definitely making it tomorrow night- do you think it would work without the chicken?
For sure! I think you might only need about 1 cup enchilada sauce if you were to leave out the chicken!
if making it without cheese, does it still need to go under the broiler for a few minutes? Making this tonight! Yay!
Nope! You can just scoop right onto plates. :)
What store bought enchilada sauce do you like? I love your homemade enchilada sauce but my kids think it is a little spicy.
Hatch and La Victoria are two GF brands I’ve tried and liked! Another option isto use mild chili powder in homemade and/or dial back the amount of chili powder to lower the heat level.
what do you do with the sweet potato?
Oh my gosh, how did I forget that?! You add it with the black beans, green chiles, etc. Thanks for the heads up, Renee!
Made this today and we enjoyed it – though the kids weren’t too sure. We wanted the chicken shredded, or in smaller pieces, so we could get chicken in more bites. I love the one-skillet convenience but might need to shred the chicken next time.
Thanks for your feedback, MH! I cut my chicken pretty small so it was the same size as the sweet potato and tortillas, so as you said, maybe you could shred next time or just mince a littler smaller.
When we want small pieces of chicken, like for chicken lo mein, or something we put it through the food chopper before cooking it. Might be quicker than shredding the chicken.
Looks delish!
One pan skillets are the best!!!!!! I mean what’s better than only have one cooking dish to clean up?????? #hatedishes Love any kind of Mexican food ever!
Made this last night and it was great! Putting this in the dinner rotation. Thanks IGE!
Wohoo! So glad to hear it, Carlie – and thanks so much for leaving a rating! :)
I made this last night and it was really wonderful! I prepped the meal in the morning, let it cool, and then put it (in the skillet) in the fridge. I heated it up in the oven & then put the cheese on before putting it under the broiler. I did leave out the tortilla strips, I’m really trying hard to get my diet back on track and didn’t think they were strictly necessary. It turned out wonderfully & we’re having the leftovers for dinner tonight!
So glad to hear it, Morgan! I also tried it without the strips while recipe testing and loved it that way too. Happy you were able to make it work for you!
You are a GENIUS! I never would have thought of adding sweet potato to something like this. I used leftover rotisserie chicken, added frozen corn and instead of using the broiler I placed a lid on the pan for a few minutes after adding cheese to let it melt. This was delicious and both my 17 month old and 3 year old loved it! Thanks for another great recipe :)
So happy it was a hit with the kiddos – big win!!
This recipe looks great, can’t wait to try it. Tortillas come in different sizes- approximately what diameter corn tortillas did you use? Thanks!
Hi Denise! I believe the ones I buy are 6″ – the “standard” size ones.
Erma gerd. This was, first of all, a snap to make. Second, it was frickin’ delicious. I shared some with a friend and she immediately asked for the recipe. Yet another amazing dish. You’re the best. Keep ’em coming.
Yeahhhh!! Love hearing that, Lydia! Thanks for the great feedback. :)
This was so easy to make and VERY tasty. A big hit with the whole family. Thank you!
That’s great to hear, Estela! Thank you so much for your feedback!
I made this last night and it was delicious and super easy! I left out the tomatoes because I don’t care for warm tomatoes and used a full 4 oz. can of green chiles. I can’t wait to have leftovers today!
So glad to hear you were able to make it work for your tastes, Tracy! Thanks so much for the feedback, too!
Outstanding! Everyone in the family liked it. Easy to put together ahead of time and scoop out as needed for individual servings. Thanks, Iowa Girl!
Thanks for sharing your modifications that show how Lincoln is able to eat dishes that include dairy at the end! I am not allergic, but really don’t digest dairy well so it’s nice to see how I can make something that both I and my husband (who loves and can tolerate dairy!) can enjoy! I hope you’ll continue to share!
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You never disappoint!! This was a hit and super simple to make! Next time I’ll prep everything in advance to make it go even faster, though not necessary. All we use are your recipes and when hubby tried this, he peeked up and asked “is this Iowa Girl?!” Haha! He was excited we had another IGE recipe on rotation! Thanks again!!
Forgot to click the stars. 5!
Wow! Yum, this looks SO good! I love that it is still healthy even though it is so full of flavour. I bet it tasted delicious too!! Well done.
[…] THAI CHICKEN PEANUT LETTUCE TACOSreciperecipe […]
Hi Kristin, I made this recipe tonight for my family (my wife usually does the cooking but she is sick.) And it was a big hit! It was absolutly delicious and had all of us wanting second helpings! I discovered your site a few months ago and have since made three recipes you provided, all of which have turned out fantastic and delicious. I just wanted to say thank you for making these recipes/instructions specific and so easy to follow that even a dad (and rookie) in the kitchen can cook up delicious food for his family. Thank you Kristin, I am certainly a fan! God bless.
[…] Black Bean and Sweet Potato Chicken Enchilada Skillet from Iowa Girl Eats […]
This is a family favorite. It’s SOOOO good. The only change I make is to omit the tortillas and instead scoop it up with tortilla chips!
This was fabulous.
So glad you enjoyed it, Susie, and thanks for your star rating!
You can use any bean in the dish?
Sure! I’ve used pinto beans before and we really liked that.
This dish is SO easy, and SO tasty! Everyone I’ve made it for has rave reviews :)
Thank you so much for the great feedback, Jayna! So glad you loved it!
This was so easy and so so good! My fiancé loved it too so it’s going into our regular dinner rotation :) thank you for the excellent recipe!
I’m so glad you loved it, Jenn! Thank you so much for your feedback and recipe rating!!
[…] Iowa Girl Eats’ Black Bean & Sweet Potato Chicken Enchilada Skillet w/ baby carrots […]
I want to make this tonight and accidentally bought flour tortillas. Think that will work just about the same? I can always leave the tortilla out.
They should work! Just won’t be GF if that’s a need of yours!
[…] days. I also love one pot meals, so this Chicken Bacon Ranch pasta is a favorite, and so is this Black Bean & Chicken Sweet Potato Enchilada Skillet. Don’t get me wrong, we’ve been enjoying pizza, too. It’s hard for me to eat cold things in […]
I loved this recipe. It was quick and easy, along with being delicious. Thank you!
Tried it tonight, and husband had three helpings. I believe that’s a thumbs up. Will definitely be making again.
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I love your recipe! Made it for dinner because it looked so good and it did not disappoint! Your enchilada sauce wasn’t too spicy for us do I added a chopped chipotle to the meal! My hubby and I ate half of it with a small salad! The rest goes into the freezer for a busy day!! Keep those recipes coming!
“Interesting, different, great” were the words my husband said after eating this. Just so one knows, I didn’t follow the recipe exactly, as I didn’t have any corn tortillas. I did have some pita bread, which I chopped up and put in the recipe in place of the corn tortillas, and I think that worked just as well as the corn tortillas would have, at least for us. Also, being full-time RVers, we don’t have a broiler, so I sprinkled the cheese on top and put the lid on the pan and melted the cheese that way. It was delicious, so simple, and quick.