Ingredients
Scale
- 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
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree, Gluten Free