I’ve had this recipe in my mind ever since I made these Stove Top Summer Enchiladas and I have no idea why it’s taken me so long to share them with you! But they are here now, so don’t hate me! And, they are pretty delicious if I do say so myself.
Besides the fact that this is a big bowl of sweet potatoes, black beans, cheese, tortillas and enchilada sauce, the best part is that they are made in one pot. And you don’t have to stuff and roll each individual enchilada which saves a ton of work and time. I guess that is two best things
Enchiladas are one of my favorite meals but I don’t make them at home too often because they take some time and I dread the stuffing, rolling and packing into the pan part. And I rarely order them at restaurants because they are either stuffed with a ton of meat or filled with only cheese. While I do like the cheese filled ones, I would much rather have some sweet potatoes and black beans to accompany that cheese.
I call these “chopped enchiladas” because I’ve mixed all the filling ingredients together in a big pot with a bunch of chopped up tortillas. You get all the great flavors and textures of enchiladas without all the work and you only have to dirty one pan!
- 4 cups peeled and diced sweet potato (1 large sweet potato)
- 2 teaspoons olive oil
- 1 tablespoon water
- 1 green pepper, diced
- ½ chopped red onion
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon granulated garlic
- ½ teaspoon salt (or more depending on how salty your enchilada sauce is)
- 2½ - 3 cups enchilada sauce, depending on how saucy you prefer your enchiladas
- 12 corn tortillas, chopped into bite sized pieces
- 1 cup grated cheese
- Optional toppings: Greek yogurt, avocado, salsa, lettuce, red onion, cilantro, etc...
- Heat a large pot over medium heat and add the olive oil, sweet potatoes and a pinch of salt and pepper. Stir and then add the water. Cover the pot and cook sweet potatoes until fork tender, about 15 minutes, stirring occasionally.
- Next add the green pepper, onion, black beans and all the spices. Stir until combined and cook another 3-5 minutes, until vegetables are tender.
- Pour in the enchilada sauce and the chopped corn tortillas. Mix and let cook until everything is heated through, 5-10 minutes. Finally, stir in the cheese, cover and let sit with the lid on until cheese has melted. Spoon into bowls and top with desired toppings