Sweet Potato Skillet

Categories: Entrées, Side Dishes, Vegetable Side Dishes, Vegetarian

         


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Recipe Information

Serving Size

½ c

Yield

Makes 10 servings

Nutrition Information

One serving is 150 calories, 3 g fat, 5 mg cholesterol, 400 mg sodium, 27 g carbohydrates, 4 g fiber, and 6 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 t Olive oil
  • ½ c Onion, diced
  • 3 Garlic cloves, minced
  • 1 Jalapeno, seeded, diced, optional 
  • 3 c Sweet potatoes, chopped, unpeeled
  • 1 t Cumin
  • 1 t Chili powder
  • ½ t Black pepper
  • 1 can Black beans, drained and rinsed (15.5 oz)
  • 1 can Red enchilada sauce (19-20 oz)
  • ½ c Mexican blend cheese, shredded, reduced fat
  • ½ c Water
  • ¼ c Cornmeal

Directions

  1. In a large skillet over medium-high heat, ADD olive oil, onions, garlic and jalapeño. STIR and COOK 2-3 minutes.
  2. ADD sweet potatoes, cumin, chili powder and black pepper. STIR and COOK 2-3 minutes.
  3. ADD black beans and enchilada sauce. MIX cornmeal and water in a small bowl. ADD to the mixture. COVER and COOK 10-15 minutes or until potatoes are softened. STIR often.
  4. TOP with ½ c cheese and SERVE.

*May use 5 corn tortillas cut into half inch strips instead of cornmeal/water mixture.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.