Sweet Potato Black Bean Enchilada Skillet

• 150 g black beans, rinsed — Low-sodium canned black beans, drained and rinsed
• 120 g tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 60 g soft corn tortillas (3 small) — Soft corn tortillas
• 150 g sweet potato, diced — Raw sweet potato
• 80 g corn — Frozen corn kernels
• 140 g tomatoes — No-salt-added canned tomatoes
• 2 g cumin — Ground cumin
• 1.5 g smoked paprika — Smoked paprika
• 0.4 g cayenne — Ground cayenne pepper
• 8 g avocado oil — Avocado oil

Method

1. 1Warm the tortillasWarm each tortilla in a dry skillet over medium for 30 seconds per side.3 minLook for: All three tortillas are flexible and intact rather than crisp.
2. 2Cut the tortilla stripsStack the warm tortillas, cut them into 2 cm strips, and cover them on a plate.Look for: The strips are even and remain pliable.
3. 3Press the tofuWrap the tofu in a clean towel and press it under a heavy plate for 10 minutes.10 minLook for: The tofu releases moisture and feels firm without crumbling.Safety: Use a stable plate that cannot slide.
4. 4Cut and dry the tofuCut the pressed tofu into 2 cm cubes and blot every face dry.Look for: The cubes have clean edges and dry surfaces.
5. 5Mix the red sauceWhisk the tomatoes, cumin, paprika, cayenne, and 45 g water until uniform.45 secLook for: The sauce is loose, brick red, and free of dry spice pockets.
6. 6Brown the tofuHeat the oil over medium-high and cook the tofu for 5 minutes, turning twice, then move it to a plate.5 minLook for: Several tofu faces are golden and the cubes remain intact.
7. 7Steam the sweet potatoAdd the sweet potato and 45 g water, cover, and cook over medium for 6 minutes.6 minLook for: A knife slides through the center of the cubes.Safety: Lift the lid away from your face.
8. 8Cook the cornUncover, add the corn, and cook for 4 minutes until the pan is nearly dry.4 minLook for: The corn is steaming and several kernels have golden spots.
9. 9Simmer the fillingAdd the beans, tofu, and red sauce and simmer for 3 minutes.3 min · 165°FLook for: The filling is thick, evenly red, and reaches 165°F.
10. 10Fold in the tortillasFold in every tortilla strip, cover for 2 minutes, then rest uncovered for 2 minutes.4 minLook for: Soft tortilla layers remain visible and no watery sauce pools.