Black Bean and Sweet Potato Enchilada Skillet

Ingredients

• 1 large sweet potato, peeled and diced 1.5 cm
• 1 can (400 g) canned black beans, drained and rinsed
• 4 small corn tortillas, cut into ribbons
• 200 g canned crushed tomatoes
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 cloves garlic, minced
• 150 ml vegetable broth, low sodium
• 1/2 medium avocado, sliced
• 1 medium lime, cut into wedges
• 1/4 tsp salt

Instructions

1. Heat the oil in a deep 26 cm skillet over medium-high. Add the sweet potato and a pinch of the salt; cook 8 minutes, stirring every couple of minutes, until the edges brown and a fork starts to slide in.
2. Push the potatoes aside, add the garlic, chili powder, cumin, and oregano to the center, and stir 30 seconds in the oil until the spices darken a shade and smell toasty.
3. Pour in the crushed tomatoes and broth, scraping up any browned bits. Simmer 5 minutes until the sauce thickens enough to coat a spoon.
4. Fold in the black beans and tortilla ribbons so every ribbon is coated. Simmer gently 5 minutes more — the tortillas should soften into the sauce like enchilada layers while the potato finishes cooking through.
5. Taste and add the remaining salt only if it needs it. Top with avocado slices and serve hot with lime wedges for squeezing — the acid wakes the whole pan up.

Nutrition (per serving)

Calories

590

Protein

20 g

Fat

17 g

Carbs

92 g