Black Bean and Sweet Potato Chicken Enchilada Skillet

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and can add sweetness, while banana peppers are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a nutritious alternative, and green onions can be more budget-friendly.

Chop 2 chicken breasts into bite-sized pieces.

Heat 1 tablespoon of oil in a large oven-proof skillet.

Add the chopped chicken to the skillet with the hot oil.

Wash hands after handling chicken.

Add 1 chopped shallot or half an onion to the skillet.

Sprinkle 1 tablespoon of taco seasoning over the chicken and stir.

Cook until the chicken is cooked through.

Chop 6 corn tortillas into strips and then into squares.

Add 1 cup of quartered cherry or grape tomatoes to the skillet.

Add 2 ounces of canned chopped green chilies to the skillet.

Add 1 can of black beans (drained and rinsed) to the skillet.

Add 1 large sweet potato (baked, peeled, and chopped) to the skillet.

Add 1 and 1/4 cups of enchilada sauce to the skillet.

Stir all ingredients together and bring to a simmer to heat through.

Sprinkle 6 ounces of shredded Mexican style cheese on top.

Broil in the oven for about 1 minute or until the cheese is melted.

Scoop onto plates and top with green onions or chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary