I realize that I have posted several recipes in the last few months featuring sweet potatoes, and I confess: I’m a fan. Sweet potatoes are full of nutrition, including fiber, which is a great feature for lunch. As I have preached several times before on the blog, fiber keeps you fuller longer because it take the body longer to break down, giving you plenty of fuel for your day. Sweet potatoes also have a naturally great flavor that is both sweet and savory. I’ve featured a turkey chili-topped sweet potato before for lunchbox life, and in a similar turn of events, this take on a favorite features enchilada chicken–yum–with even more fiber from black beans.
This recipe is pretty foolproof. I don’t always love using a slow cooker, but it’s a great way to make a good meal when you’re busy or when you don’t have a lot of time to commit to cooking. Since we had the day off, we ran several errands, so this was a wonderful way to create my lunches for the week.
Chicken and Black Bean Enchilada Sweet Potatoes
5 small sweet potatoes
2 large chicken breasts, fresh or frozen
1 yellow onion, peeled and sliced into half moons
2 15 oz. cans enchilada sauce (I used La Preferida)
1 15 oz. can black beans, drained
4 oz. cotija cheese, small diced
1 green onion, thinly sliced
Set a slow cooker on high heat (4 hours) and add the chicken breast, sliced yellow onion, and enchilada sauce.
Three hours later, set the oven to 400 F. Wrap each sweet potato in aluminum foil and bake for an hour, then remove from the oven.
When the 4 hours are up on the slow cooker, use two forks to shred the chicken in the sauce. Add the black beans and stir to combine.
To plate, unwrap each sweet potato and place one in each container. Slice each lengthwise, then top with the chicken mixture. Evenly distribute the cotija cheese and green onions on top of each topped sweet potato.