This enchilada skillet combines sweet potatoes and black beans with some classic Mexican flavors of toasty cumin and smokey chipotle to give you the ultimate plant-forward weeknight meal. This one is always a hit even with the biggest of meat eaters!

Black Bean Sweet potato enchiladas in a skillet photographed from overhead

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Who's a big fan of enchiladas? Me!! I'm guessing you are too. I'm actually a big Mexican food fan in general, but sometimes it can be a little heavy so I lightened these enchiladas up by making them plant-based and keeping the cheese in check - but not to worry, there is still cheese in there!

Sweet potatoes and black beans are a pretty common vegetarian combination so why not use them to create a little Mexican flair in the form of black bean sweet potato skillet enchiladas?!

One of my focuses for 2019 is to give you suggestions for recipe components that you can buy pre-made instead of making them from scratch. Even when you are really into cooking, sometimes it makes more sense to buy something pre-made. In my opinion, there are some things that you can find at most grocery stores that can be just as high-quality as homemade. Buying them instead of making them can be a real time-saver making it easier to get a great dinner on the table during a busy week. You can also spend your time focusing on the more complex and fun components of a recipe! I'll always give you a suggestion - either one of my recipes or someone else's - as an option if you really want to make the component from scratch.

The green enchilada sauce in this recipe is a great example of just that type of ingredient. I'd recommend buying it at the store. There are lots of options at most major grocery store chains and if you live in an area where there is a Mexican grocery store....BONUS! If you want to make your own check out this recipe from Gimme Some Oven.

Sweet potato and black bean enchiladas in a Staub skillet

How to Meal Prep this Enchilada Skillet

You can roast the sweet potato a day or two ahead of time. Just wrap it in foil and refrigerate until you are ready to make the enchiladas.
As much as I love the convenience of pre-grated bags of cheese it's just not quite the same as freshly grated cheese. If you use a fair amount of cheese and like to stick with the same type, I'd recommend using the grating function on your food processor to grate either half a block or the entire block of cheese when you are doing your weekly meal prep. It will keep in an airtight container in the refrigerator for about a week. The other option is to use a hand grater to grate a small portion of the block. This can also be done ahead of time. I like the grater listed below but a standard box grater works well too.

The leftovers of this dish are great too so you can make the entire dish ahead of time and then reheat during the week. I usually add a little extra cheese when I'm reheating! These tasty enchiladas will likely become one of your go-to weeknight meals. You may even want to make them for dinner tonight!

Scoop of Black Bean Sweet Potato Enchiladas over a skillet full of them

Recommended Tools

Coarse Cheese Grater – I like to use this extra coarse Microplane grater to create shredded cheese that melts nicely. It gives you larger shreds of cheese that easier to spread around a dish and create that nice bubbly look you want on a dish topped with cheese!

Handheld Juicer – I love these juicers – you’ll see me mention them often in blog posts. They come in three sizes – lime, lemon, and orange

Coated Cast Iron Skillet - I'm a big fan of enameled cast iron skillets. You still get the benefits of a traditional cast iron skillet, but with the enamel coating, you get a lot more versatility and a much easier clean-up.

More Weeknight Dinner Recipes

Are you craving more easy weeknight dinner options? Try these Black Bean Nachos, this Chipotle Chicken Burrito Bowl or these Lime Chicken and Elote Tacos.

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