Speedy Pork & Sweet Potato Enchilada Skillet

High ProteinLow Fat

A 495-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g lean ground pork
• 1 small sweet potato (approx. 150g), peeled and diced into 1/2 inch cubes
• 1/2 can (200g) black beans, rinsed and drained
• 120ml light enchilada sauce
• 1/4 cup (25g) shredded reduced-fat cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Prep: Dice sweet potato, rinse black beans, and gather all ingredients. Preheat a large oven-safe skillet over medium-high heat.
2. Add olive oil to the skillet. Brown the lean ground pork, breaking it up with a spoon. Drain any excess fat.
3. Add the diced sweet potato, cumin, chili powder, garlic powder, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until sweet potatoes begin to soften.
4. Stir in the rinsed black beans and enchilada sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, or until sweet potatoes are tender.
5. Remove the lid, sprinkle with reduced-fat cheddar cheese. Place the skillet under a preheated grill or broiler for 2-3 minutes, or until cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve immediately.