Iowa Girl Eats · by Kristin Porter★ 4.8 (23)
Black Bean and Sweet Potato Chicken Enchilada Skillet
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 62%
CARBS 37G37% OF CAL
7G FIBER4G SUGAR26G OTHER
FAT 15G33% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy skillet dinner with chicken, black beans, sweet potato, and enchilada sauce cooked together. It's quick, family-friendly, and naturally gluten-free with Mexican flavors.
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View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large sweet potato
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts (~1lb, cut into bite-sized pieces)
- 1 shallot or 1/2 onion (chopped)
- 1 Tablespoon taco seasoning
- 15 oz can black beans (drained and rinsed)
- 1 cup grape or cherry tomatoes (halved or quartered if large)
- 2 oz diced green chiles
- 6 gluten free corn tortillas (chopped)
- 1-1/4 cups gluten free red enchilada sauce
- 6 oz shredded Mexican Cheese Blend
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 62%
CARBS 37G37% OF CAL
7G FIBER4G SUGAR26G OTHER
FAT 15G33% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 746mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 254mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.