Sweet Potato & Black Bean Enchilada Stir-Fry
Just 35 minutes to this wholesome sweet potato & black bean enchilada stir-fry! Simple, flavorful, packed with veggies and easy to customize to your taste. Dairy free, gluten free and vegan.
And we’re off! With new recipes for the new year that is.
First up? This super easy, 35-minute sweet potato & black bean enchilada stir-fry.
Now, let me be clear. I’m calling this an enchilada stir-fry because we are using enchilada sauce, it all cooks in one skillet and the end result is very enchilada-esq in terms of the flavor.
But, but, but. It’s obviously not actual rolled-up enchiladas. But roll with me on this one, okay? <— Yes, I totally crack myself up.
Because I promise you that this dish is deliciously delicious! AND is much simpler to make than traditional enchiladas.
We start by sauteing a whole bunch of veggies in a big ol’ skillet – like onion, pepper, jalapeno, sweet potatoes! We toss in some spices and a touch of veggie broth, then let it all cook for a little while longer until the potatoes are nice and tender.
Finally, we stir in some enchilada sauce and black beans for protein, and then wham bam we’re done.
It’s cozy, it’s filling and you can really have some fun with the toppings and how you serve (more on that down below in the tips & tricks section!).
Tips & Tricks For This Sweet Potato & Black Bean Enchilada Stir-Fry
- You have oh-so-many options when it comes to serving this stir-fry. You can go the traditional route and serve it over some brown rice. OR try serving over cauliflower rice. Or, or, serve over a bunch of sauteed greens. Really, you can go just about any way you’d like.
- AND! You have even more options when it comes to toppings. My personal favorites are listed below (minced red onion / cilantro / diced avocado), but use your imagination.
- Now, let’s talk about the enchilada sauce specifically. I am a HUGE fan of making my own sauce since I think it blows the store-bought stuff out of the water in terms of flavor (plus, I really like being able to control the ingredients). This homemade enchilada sauce has been my go-to for years … and it just so happens to be freezer-friendly. Make a batch whenever you have time so it’s ready to go during the week.
- If you are not making your own enchilada sauce, be sure to read the ingredients on the label to make sure whatever you are using is gluten free / vegan / meets your dietary needs.
Additional Skillet Recipes You Might Enjoy!
- Stuffed Pepper Quinoa Skillet
- Summer Vegetable Skillet Enchiladas
- Lemon Garlic Pasta Skillet
- Skillet Chicken Fajita Whole Wheat Pasta
- Skillet Mexican Brown Rice Casserole
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the stir-fry:
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 1 medium jalapeno, seeded and minced
- 1 medium green bell pepper, chopped
- 2 medium sweet potatoes, cut into ½ inch chunks (about 4 cups)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- ½ cup low-sodium vegetable broth, plus extra as needed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ½ cups your favorite enchilada sauce*
- cooked brown rice
- sliced or diced avocado
- chopped fresh cilantro
- minced red onion or sliced green onion
- Add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Next, stir in the jalapeno, bell pepper, sweet potatoes, cumin, smoked paprika and salt. Cover and let cook for about 5 minutes, stirring halfway through.
- Add in the vegetable broth, then re-cover and let cook for about 10 to 12 more minutes, stirring occasionally, until the potatoes are tender. If the skillet starts to get too dry (i.e. the potatoes are really sticking to the bottom), add in a little more vegetable broth, a tablespoon or so at a time.
- Remove the cover, turn the heat down to low and add in the black beans and enchilada sauce. Cook for 1 to 2 additional minutes, stirring frequently, until everything is warmed through.
- Remove from the heat, then taste and season with additional salt as needed (this will depend on the enchilada sauce you used!).
- Serve as desired.
*To keep this gluten free / vegan - be sure to use an appropriate enchilada sauce of choice.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 220 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 958mg Carbohydrates: 35g Fiber: 9g Sugar: 10g Protein: 8g