These skillet enchiladas combine sweet potatoes and black beans with some classic Mexican flavors for the ultimate plant-forward weeknight meal. This one is always a hit even with the biggest of meat eaters!
- 1 large sweet potato
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup chopped red onion
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon ground chipotle pepper
- 1/4 teaspoon ground pepper
- 1/8 teaspoon salt
- 1/2 tablespoon olive or avocado oil
- 2/3 cup grated Monterrey jack cheese
- 1 1/4 cups green enchilada sauce
- 6 6″ corn tortillas
- 1/2 an avocado, thinly sliced
- chopped cilantro for garnish, if desired
- Preheat oven to 375°F.
- Pierce the potato several times with a fork and place on a baking sheet. Bake for 45 minutes or until it’s easy to insert a fork. Remove the potato from the oven and scoop the insides into a large mixing bowl. Mash slightly with a fork.
- Add the black beans, onion, garlic, lime juice, cumin, chipotle, salt and pepper. Mix well.
- Use the oil to grease a 10″ oven safe skillet. Add 1/2 cup of the enchilada sauce to the skillet and spread evenly with a spoon.
- Arrange three of the tortillas so they cover the bottom of the skillet. Top with the sweet potato mixture. Arrange the remaining tortillas on top of the sweet potato mixture so they cover the mixture. Top with the rest of the enchilada sauce and sprinkle with cheese.
- Bake for 30 minutes or until the edges are bubbly.
- Remove from oven and top with avocado and cilantro. Serve immediately.
Keywords: One pan meal, vegetarian