Foodedo recipe

Black Bean and Sweet Potato Enchilada Skillet

Name: Black Bean and Sweet Potato Enchilada Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500 g sweet potato (cubed); 2 can black beans (drained); 1 onion (diced); 2 garlic (minced); 1 can chopped tomatoes; 1 tbsp tomato puree; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp oregano (dried); 4 piece tortillas (sliced); 1 tbsp olive oil; 1 bunch coriander (chopped)

50 min ·

A one-pan vegan enchilada-style bake with smoky black beans, sweet potato, and tortillas layered in a rich tomato sauce.

Ingredients

12 items

500 gsweet potatocubed
2 canblack beansdrained
1oniondiced
2garlicminced
1 canchopped tomatoes
1 tbsptomato puree
1 tspground cumin
1 tspsmoked paprika
1 tsporeganodried
4 piecetortillassliced
1 tbspolive oil
1 bunchcorianderchopped

Method

4 steps

Step 1. Soften sweet potato: Heat olive oil in an oven-safe pan and cook sweet potato for 8-10 minutes, stirring often, until starting to soften and colour.
Step 2. Build the sauce: Add onion and cook 5 minutes, then stir in garlic, cumin, paprika, and oregano for 1 minute. Add tomato puree, chopped tomatoes, and black beans, then simmer until thick.
Step 3. Layer tortillas: Fold sliced tortillas through the sauce so they soften and absorb flavour. If the mix is very thick, add a splash of water to keep it saucy.
Step 4. Bake and finish: Bake at 200C for 12-15 minutes until bubbling and slightly crisp on top. Finish with chopped coriander.