Black Bean and Sweet Potato Chicken Enchilada Skillet is a healthy, gluten-free dinner recipe that your entire family will love!
I recently meal planned for the first time in forever and its made such a difference in how dinnertime has been going (shocker!)
Not only have we had extra time to play or go on a walk after afternoon naps, 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.
This 1 skillet dish was an instant hit!
Chopped chicken seasoned with taco seasoning is tossed with black beans, green chiles, chopped tomatoes, sweet potatoes, enchilada sauce, and chopped corn tortillas then smothered with cheese and broiled until melty.
The combination of sweet and creamy potatoes, tart tomatoes, and savory enchilada sauce is heavenly!
Pin this now to find it later
Pin ItMy oldest took a few bites before I asked him what he thought.
“It’s good, Mom!”
“Really??” (He rarely says anything is good except for salami, spaghetti, and pizza.)
“Really, REALLY good, Mom!”
DAY = MADE.
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 chopped chicken breasts plus chopped shallots or onions then season with taco seasoning and saute until cooked through.
I like using my Homemade Large Batch Taco Seasoning or single-serve Easy Taco Seasoning recipe.
Next add a canned black beans that have been drained and rinsed, canned diced green chiles, chopped tomatoes, and a large sweet potato that’s been cooked then chopped.
Recipe Tip
Bake the sweet potato ahead of time or cook it quickly in the microwave. 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.
Next add gluten-free corn tortillas that have been chopped into 1″ squares plus homemade 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 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!
More Tex-Mex Favorites
- Beef Enchiladas
- Cheese Enchiladas with Red Sauce
- Chorizo Sweet Potato, and Black Bean Skillet
- Cheesy Cicken Burrito Skillet
- Beef and Vegetable Enchilada Skillet
- Chicken Enchiladas with Red Sauce
- Homemade Crunchy Taco Hamburger Helper
Equipment
Ingredients
- 1 large sweet potato
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- 1 shallot or 1/2 onion, chopped
- 1 Tablespoon taco seasoning
- 15 oz can black beans, drained and rinsed
- 1 cup grape or cherry tomatoes, halved or quartered if large
- 2 oz diced green chiles
- 6 gluten free corn tortillas, chopped
- 1-1/4 cups gluten free red enchilada sauce
- 6 oz 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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!
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.
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!!
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!
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!
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!
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!
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 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.