Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 lb sweet potato, peeled and cut into 1/2-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) red enchilada sauce (low-sodium)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the cubed sweet potatoes and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the edges are golden and mahogany-colored. Add the diced onion and cook for another 3 minutes until translucent.
  2. Push the vegetables to the edges of the pan. Add the chicken breast pieces to the center. Season with cumin and smoked paprika. Cook for 4-5 minutes until the chicken is opaque and just cooked through. Stir in the minced garlic for 30 seconds until fragrant.
  3. Stir in the black beans and pour the enchilada sauce over the mixture. Reduce heat to medium-low and simmer for 5-8 minutes until the sauce is bubbling and slightly thickened.
  4. Sprinkle the shredded cheese over the top and broil or cover with a lid until the cheese is melted. Garnish with chopped cilantro and serve with lime wedges.