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!
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One-Pot, Stove Top Sweet Potato & Black Bean Chopped Enchiladas
Prep Time: 15 mins- Cook Time: 35 mins
- Total Time: 50 minutes
Yield: 4-6
Category: Entree, Gluten Free
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Pin RecipeIngredients
- 4 cups peeled and diced sweet potato (1 large sweet potato)
- 2 teaspoons olive oil
- 1 tablespoon water
- 1 green pepper, diced
- 1/2 chopped red onion
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt (or more depending on how salty your enchilada sauce is)
- 2 1/2 – 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…
Instructions
- 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
These sweet potato enchiladas look incredible- love that they’re so easy to make on the stovetop in one pot 🙂 Pinning!
No hating here — thank you for posting this! 🙂 I love the sweet potato-black bean combination, and this one pot dish looks like something that needs to happen for dinner extremely soon!
This is such a smart way to do enchiladas! I adore enchiladas but am not the biggest fan of assembling them! And you know I love sweet potatoes and black beans together!! This sounds fantastic!
This just looks and sounds too good to be true! I love the flavors and simplicity of this. I don’t think I’d be satisfied with just one serving!
Oh man, this is SO my kind of one-pot dinner!! I’m a sweet potato-fiend so I definitely highly approve of them in this gorgeous stovetop dinner!
These look delicious, Izzy, and I’m totally with you on the heavy meaty or cheesy enchiladas…it’s too much for me! These look perfect, light, healthy, easy, and sooo tasty!
We were on the same page today with our sweet potato and black bean dishes! 🙂
I LOVE how easy this is to make. One pot meals are a saving grace for those nights when you’re too tired for a big fuss (aka every night, lol). Plus when it looks this delicious and healthy, it’s a major win!
You say things like, “big bowl of sweet potatoes, black beans, and cheese,” and my mouth just begins to wataaaaaah! I basically am obsessed with this altogether new-to-me idea of chopped enchiladas. Basically, I’m going to have to make them for every meal until I thoroughly inspect their interworkings with my face. Just brilliant, my dear!
Although I am not vegan, I still enjoy a lot of vegan goods for other health conditions. Being that it’s lent this is a perfect Friday recipe. Can not wait to try this, it’s part of my menu for next Friday! Thank you for sharing, I literally live off your recipes. My favorites recently are the Basil Pesto which I use for chicken pasta, and sanny’s. Also The Greek Hummus, Pico De Gallo Refried Black Bean Tostadas, Baked Taquitos, and Chili Sweet Potato Burger, just to name a few from the top of my head! Thank You!!
★★★★★
Hello! These look awesome and I can’t wait to try! Do you use a specific enchilada sauce? Thanks!
Hi LC, Thanks so much! I don’t use a specific brand of enchilada sauce, I just make sure I find a gluten free one. I think I’ve used the La Victoria brand the last few times 🙂