1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
1 cup cherry tomatoes, halved
15 ounce can black beans, rinsed and drained
4 ounce can diced green chiles
1/3 cup salsa or red enchilada sauce
1/2 cup shredded cheddar cheese or colby jack cheese
1/2 lime, juiced
1 tablespoon chopped cilantro (optional)
Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
In a small bowl combine all of the spices.
When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
Sauté the chicken for approximately 3 minutes then add in the onion.
Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce.
Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
Squeeze the lime juice over everything then top with the shredded cheese.
Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
Garnish with cilantro and serve.
To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.
Amount Per Serving
Calories385kcalCalories from fat 95
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
To make the chicken, combine the olive oil and next 12 ingredients (through lime juice) in a ziplock bag; massage bag to mix well and add chicken. Turn to coat and refrigerate for 4 hours, or overnight. Allow chicken to sit at room temperature for 15-30 minutes before cooking.
To make the salsa, preheat grill to 400 degrees F and grill pineapple, bell pepper, onion, and jalapeno until charred, about 4-5 minutes per side. Remove from grill and allow to cool slightly. Dice the grilled ingredients and combine in a medium bowl with the cilantro, ginger, cumin, salt, and pepper; toss well and refrigerate until ready to serve.
To cook the chicken, grill for 6-8 minutes per side or cook in a nonstick skillet over medium heat for 10-12 minutes, turning once, or until cooked through. Remove chicken to a cutting board; allow to rest for 5 minutes before slicing.
Meanwhile, combine the avocado crema ingredients in a mini food processor or blender and pulse until nearly smooth; set aside.
To assemble, layer ~3.5 ounces of chicken in each tortilla and top with salsa and avocado crema. Serve immediately.