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!Print