Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, peeled and diced small (½-inch pieces)
- 1 red bell pepper, chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 ½ cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 1 ½ cups enchilada sauce
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1-2 handfuls spinach or chopped kale (optional)
Serving Suggestions
- Gluten-free tortillas, warmed
- Avocado slices
- Lime wedges
- Sliced green onions or chopped cilantro, for garnish
Instructions
- Heat Oil and Cook Onions: In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2 to 3 minutes until softened and translucent.
- Sauté Garlic and Vegetables: Stir in the minced garlic, diced sweet potato, and chopped red bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until the sweet potatoes are just fork-tender.
- Add Remaining Ingredients: Stir in the drained black beans, shredded chicken, enchilada sauce, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly to combine all ingredients evenly.
- Simmer the Skillet: Reduce the heat to low, cover the skillet with a lid, and let it simmer for 8 to 10 minutes. Stir often until everything is bubbling and heated through.
- Add Greens: If using, stir in the spinach or chopped kale until wilted and well incorporated into the dish.
- Garnish and Serve: Garnish with sliced green onions or chopped cilantro. Serve directly from the skillet accompanied by warmed gluten-free tortillas, avocado slices, and lime wedges. Enjoy your flavorful, one-pan meal!
Notes
- You can substitute cooked shredded chicken with rotisserie chicken or leftover chicken for convenience.
- For a spicier version, add chopped jalapeños or a pinch of cayenne pepper.
- To keep it vegetarian, omit the chicken and add extra black beans or a meat substitute.
- This skillet meal stores well as leftovers and can be reheated on the stovetop or microwave.
- Use fresh greens like spinach or kale to add nutrition and color but they can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
