One-Pan Sweet Potato and Black Bean Enchilada Skillet with Corn Tortillas

A one-pan sweet potato black bean skillet with a quick chili-tomato enchilada sauce and torn corn tortillas that soften into tender layers. Ready in about 45 minutes.

VeganHigh ProteinHigh FiberIron-RichContains GlutenMeal Prep
Prep
15 min
Cook
30 min
Rest
5 min
Serves
4
One-Pan Sweet Potato and Black Bean Enchilada Skillet with Corn Tortillas — A one-pan sweet potato black bean skillet with a quick chili-tomato enchilada sauce and torn corn tortil
Illustration generated by AI · SDXL

One-Pan Sweet Potato and Black Bean Enchilada Skillet with Corn Tortillas is a vegan dinner recipe made with olive oil, yellow onion, jalapeño. It takes 45 minutes of hands-on time, plus 5 minutes resting, serves 4, and each serving has 543 calories, 17 g of protein and 21 g of fiber.

Rolling enchiladas is the slow part, so this version skips it: torn corn tortillas go straight into the simmering sauce, where they soften into soft, saucy layers instead of turning to mush. Toasting the chili powder and cumin in oil with tomato paste for a minute builds the deep, slightly smoky sauce that canned enchilada sauce only hints at. The sweet potato steams under a lid in the sauce until a fork slides in easily, so everything cooks in one skillet, and a squeeze of lime plus diced avocado at the end keeps it from tasting heavy.

Ingredients

4 servings

To serve

Kit: 12-inch skillet with lid, cutting board, chef's knife

Cook mode · One-Pan Sweet Potato and Black Bean Enchilada Skillet with Corn Tortillas

Tips

  • Cut the sweet potato into even 1/2-inch pieces — larger chunks will still be firm when the sauce is done.
  • Corn tortillas hold up far better than flour here; flour ones dissolve into paste within a couple of minutes.
  • If your skillet is smaller than 12 inches, use a Dutch oven so there's room to fold in the tortillas without crushing the sweet potato.
  • Taste the chili powder first. Blends vary from mild to fiery, so start with 1 1/2 tbsp if yours is hot and adjust at the end.

Swap ideas

Swap the jalapeño for 1 minced chipotle in adobo plus 1 tsp of the sauce
Adds smoky heat and a deeper, darker sauce.
Use butternut squash in place of the sweet potato
Less sweet and slightly softer; check for tenderness at 12 minutes.
Replace the corn with 3 big handfuls of baby spinach, stirred in at the end
Greener and less sweet; wilts in about a minute off the heat.
Stir in 1/2 cup shredded vegan cheddar with the nutritional yeast
Makes the sauce creamier and more like a baked enchilada casserole.

The numbers

543kcal per serving

Protein16.5 g
33% DV
Fiber20.8 g
74% DV
Carbs92.4 g
34% DV
Fat15.5 g
20% DV
Everything else · 4 servings per recipe
Saturated fat
2.3 g 12%
Sugars
14.2 g
Sodium
1332 mg 58%
Potassium
1566 mg 33%
Calcium
241 mg 19%
Iron
6.2 mg 34%
Vitamin C
34 mg 38%
Vitamin B12
9.38 µg 391%

% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.

Sources: Oil, olive, salad or cooking, Onions, raw, Peppers, jalapeno, raw, Garlic, raw, Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program), Spices, chili powder, Spices, cumin seed, Spices, paprika, Spices, oregano, dried, Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program), Tomatoes, red, ripe, canned, packed in tomato juice, Soup, vegetable broth, ready to serve, Syrups, maple, Salt, table, Spices, pepper, black, Beans, black, mature seeds, cooked, boiled, without salt, Corn, sweet, yellow, frozen, kernels cut off cob, unprepared (Includes foods for USDA's Food Distribution Program), Tortillas, ready-to-bake or -fry, corn, without added salt, Nutritional Yeast Seasoning by BRAGG (fortified; legacy USDA Branded Foods entry as reproduced by NutritionValue.org), Lime juice, raw, Avocados, raw, all commercial varieties, Coriander (cilantro) leaves, raw

Method

  1. Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until the onion is soft and translucent at the edges, 5–6 minutes. Stir in the garlic and cook until fragrant, about 45 seconds.

  2. Add the chili powder, cumin, smoked paprika, oregano and tomato paste. Stir constantly for 1 minute — the paste will darken to brick red and the spices will smell toasty. Don't let it scorch.

  3. Stir in the crushed tomatoes, vegetable broth, maple syrup, salt and pepper, scraping up anything stuck to the pan. Add the diced sweet potato and stir to coat.

  4. Bring to a simmer, cover, and cook over medium-low heat until the sweet potato is tender enough that a fork slides in with no resistance, 14–16 minutes. Stir once or twice so the bottom doesn't catch.

  5. Uncover and stir in the black beans and corn. Fold in the torn tortillas a handful at a time, pushing them under the sauce so every piece is coated.

  6. Simmer uncovered, stirring gently now and then, until the tortillas have softened into tender layers and the sauce has thickened enough to hold a trail behind the spoon, 6–8 minutes. If it tightens too far before the tortillas soften, splash in 2–3 tbsp water.

  7. Off the heat, stir in the nutritional yeast and lime juice, then taste and add more salt if needed. Let the skillet rest 5 minutes so the sauce settles and the tortillas finish absorbing it.

  8. Scatter the avocado and cilantro over the top and serve straight from the pan, with lime wedges and a drizzle of coconut yogurt if you like.

Storage: Cool and refrigerate in an airtight container for up to 4 days; the tortillas soften further but the flavor improves. Reheat in a covered skillet over medium-low with a splash of broth or water, 5–6 minutes. Add the avocado and cilantro only when serving. Freezes for up to 2 months, though the tortillas turn quite soft on thawing.

Questions

How much protein is in one-pan sweet potato and black bean enchilada skillet with corn tortillas?
Each of the 4 servings has 17 g of protein, 21 g of fiber and 543 calories, calculated from USDA FoodData Central values for every ingredient.
Is one-pan sweet potato and black bean enchilada skillet with corn tortillas vegan?
Yes. It contains no dairy, eggs, honey or other animal products.
How long does one-pan sweet potato and black bean enchilada skillet with corn tortillas take to make?
15 minutes of prep and 30 minutes of cooking, so 45 minutes of hands-on time, plus 5 minutes of unattended resting.
Can you make one-pan sweet potato and black bean enchilada skillet with corn tortillas ahead?
Cool and refrigerate in an airtight container for up to 4 days; the tortillas soften further but the flavor improves. Reheat in a covered skillet over medium-low with a splash of broth or water, 5–6 minutes. Add the avocado and cilantro only when serving. Freezes for up to 2 months, though the tortillas turn quite soft on thawing.
What can I substitute in one-pan sweet potato and black bean enchilada skillet with corn tortillas?
Swap the jalapeño for 1 minced chipotle in adobo plus 1 tsp of the sauce — adds smoky heat and a deeper, darker sauce.. Use butternut squash in place of the sweet potato — less sweet and slightly softer; check for tenderness at 12 minutes.. Replace the corn with 3 big handfuls of baby spinach, stirred in at the end — greener and less sweet; wilts in about a minute off the heat.. Stir in 1/2 cup shredded vegan cheddar with the nutritional yeast — makes the sauce creamier and more like a baked enchilada casserole..
Does one-pan sweet potato and black bean enchilada skillet with corn tortillas contain gluten?
Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.

Nutrition is calculated from USDA data for every ingredient — how we work it out.

Published September 22, 2026 ·mexican