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!
Black Bean and Sweet Potato Chicken Enchilada Skillet
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!"
- 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
- 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.
Adapted from Recipe Runner.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.