Sweet Potato Enchilada Skillet

Recipe from sweetpeasandsaffron.com

Husband-Tested in Alice’s Kitchen

Makes 6 servings

Your family won’t miss the meat when you serve them this tasty Mexican-style dish.  It takes no time to make and so it can be prepared on a weeknight.  You can use canned enchilada sauce, but making your own Homemade Red EnchiladaSauce is very easy and can be prepared in batches and frozen for when you’re ready to make your favorite enchilada dinner like this one.

1 Tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 (4 oz.) can green chilies, drained (Optional)

1 large sweet potato (peeled, cut in half lengthwise and thinly sliced or spiralized into sweet potato “noodles.”)

1 ½ cups sweet corn (canned, frozen or fresh.  Be sure to rinse and drain.)

2 cups cooked black beans (canned or dried beans that have been cooked.  Be sure to rinse and drain.)

4 (6-inch) corn tortillas, cut into ½ inch strips

2 cups red enchilada sauce (I used Homemade Red Enchilada Sauce.)

2 cups shredded mozzarella cheese (cheddar cheese can be substituted)

For serving, if desired:

Cilantro

Avocado

Plain Greek yogurt

Preheat the oven to 350F.  In a very large oven proof, non-stick skillet, heat the oil over medium heat.  Add the onion, garlic, green chilies (if using), and sweet potatoes.  Cook until the sweet potatoes are “al dente”, tender but with a little bite to them.  You won’t want them to be mushy.  Add the black beans, corn, tortilla strips, enchilada sauce and half the cheese.  Stir until completely combined.  Sprinkle the remaining cheese over the top and place the skillet in the oven for 5 minutes or so, until the cheese is melted and the enchilada sauce bubbles.  Serve with the desired toppings.