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. 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!
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.
Cooking Tips
- 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?
How to Make This Recipe
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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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.
Video
Really really good, we make this once or twice a month!
Are there specific brands of canned black beans or tomato paste (for the enchilada sauce) that you use that are gluten free?
Hi Jena! Bush’s beans are gluten free, and for tomato paste I use Red Gold or Dei Fratelli!
“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.
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!
Tried it tonight, and husband had three helpings. I believe that’s a thumbs up. Will definitely be making again.
Did you get my message? Don’t know if it sent
I loved this recipe. It was quick and easy, along with being delicious. Thank you!
[…] 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 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!
[…] Iowa Girl Eats’ Black Bean & Sweet Potato Chicken Enchilada Skillet w/ baby carrots […]
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!!
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!
You can use any bean in the dish?
Sure! I’ve used pinto beans before and we really liked that.
This was fabulous.
So glad you enjoyed it, Susie, and thanks for your star rating!
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!
[…] Black Bean and Sweet Potato Chicken Enchilada Skillet from Iowa Girl Eats […]
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.
[…] THAI CHICKEN PEANUT LETTUCE TACOSreciperecipe […]
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.
Forgot to click the stars. 5!
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!!