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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 1x
  • Category: Entree, Gluten Free

Ingredients

  • 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 1/23 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

  1. 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.
  2. 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.
  3. 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