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Black Bean and Sweet Potato Chicken Enchilada Skillet
  • 1 large sweet potato
  • 1 Tablespoon extra virgin olive oil
  • 2 chicken breasts (14oz), cut into bite-sized pieces
  • 1 shallot or 1/2 onion, chopped
  • 1 Tablespoon taco seasoning
  • 15oz can black beans, drained and rinsed
  • 1 cup grape or cherry tomatoes, halved or quartered if large
  • 2oz diced green chiles (half a 4oz can)
  • 6 gluten-free corn tortillas, chopped
  • 1-1/4 cups gluten-free enchilada sauce
  • 6oz shredded Mexican Cheese Blend
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