Skillet Vegetarian Enchiladas

Name: Skillet Vegetarian Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 tablespoons Olive Oil; 3 cloves Garlic (minced); 1/2 medium Red Onion (diced); 1 large Sweet Potato (peeled and 1/2" diced (about 2 cups)); 1 (15 ounce can) Black Beans (rinsed and drained); 1 cup Corn; 6-10 Corn Tortillas; 3 cups Enchilada Sauce (homemade or packaged); 1 cup Shredded Cheese

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 10

skillet vegetarian enchiladas vegetarian enchilada recipe

Ingredients

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2 tablespoons Olive Oil3 cloves Garlic (minced)1/2 medium Red Onion (diced)1 large Sweet Potato (peeled and 1/2" diced (about 2 cups))1 (15 ounce can) Black Beans (rinsed and drained)1 cup Corn6-10 Corn Tortillas3 cups Enchilada Sauce (homemade or packaged)1 cup Shredded Cheese

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Instructions

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Step 1

Preheat oven to 375°F. Make the enchilada sauce or use your favorite packaged sauce.

Step 2

In a large oven-safe skillet, heat OLIVE OIL over medium-high heat; sauté GARLIC and ONION a few minutes until tender, stirring as needed.

Step 3

Add diced SWEET POTATOES and continue sautéeing until they're almost fork-tender (about 5 min). *See recipe footnote

Step 4

Transfer cooked veggies to a bowl and set aside.

Step 5

In the warm skillet, layer enchilada ingredients, alternating between TORTILLAS, SWEET POTATOES, BLACK BEANS, CORN, CHEESE, and ENCHILADA SAUCE. *See recipe footnote

Step 6

Cover the skillet and bake 20 minutes. Uncover and bake enchiladas another 10 minutes until the sauce is bubbling around the edges.

Step 7

Serve warm. Garnish options: sour cream, lime, cilantro, avocado, salsa, avocado ranch. *See recipe footnotes for reheat instructions